Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.
A ridiculously rich, unthinkably creamy kin to mozzarella, burrata brings understated bling to every little thing. Prepare to swoon.
Remember those insipid wedges of iceberg buried beneath blobs of bottled blue cheese dressing? This salad will erase all such memories.
You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.