Two Salads for the Heat

Some days aren’t built for cooking. The air is too still, the light too exacting. What works then is composition, not preparation. A plate that doesn’t distract, but holds its own — clean, structured, and cool to the touch. The best summer salads aren’t riffs or reinventions. They’re quiet originals, built from clarity, not volume. These two — one Sicilian, one Greek — require almost nothing, except intent.

Sicilian Tomato & Orange
Sharp, bright, and architectural.

Ingredients (for 2)

– 2 medium ripe tomatoes (heirloom or vine)
– 1 small blood orange or navel orange
– ⅛ small red onion
– 6–8 small mint or basil leaves
– 1½ tbsp extra virgin olive oil
– 1 tsp red wine vinegar
– Sea salt

Method

Quarter the tomatoes and arrange on a wide plate. Slice off the peel and pith from the orange, then segment or slice into clean rounds. Add to the tomatoes. Shave the onion paper-thin and scatter lightly. Add torn mint or basil — never both. Drizzle with olive oil, touch of vinegar, and a clear hand of salt. No pepper. Serve immediately.

Cucumber, Feta & Oregano
Exact, cooling, and quietly brined.

Ingredients (for 2)
– 1 large Persian or half an English cucumber
– 80–100g firm feta, in block
– ½ tsp dried Greek oregano
– 1 tbsp lemon juice
– 1 tbsp extra virgin olive oil

Method
Cut cucumber into thick half-moons. Slice feta into rough cubes — not crumbled. Combine gently in a bowl or on a low plate. Sprinkle oregano evenly. Dress with lemon juice and olive oil. Serve cold, never overhandled. No garnish. No commentary.

There’s no novelty here. Just a few good ingredients arranged with care, and a clear sense of when to stop. These are salads for when the day is already full, and the table doesn’t need to prove anything. Make them the same way you’d choose a shirt or set a room — not to impress, but to get it right.