Who does not love meze?! Traditionally, meze is the pre-game to the main course, and consists of a selection of small plates, hot or cold, spicy or savory, to be “tasted” rather than eaten in entirety, and shared among the table. The components of a traditional meze vary regionally; the word “meze” itself is found in all the cuisines of the former Ottoman Empire and comes from the Turkish meze “taste, flavor, snack, relish”, borrowed from Persian مزه (mazze “taste, snack” < mazīdan “to taste”).
I friggin’ love meze.
After the perf Sunday spent at the beach yesterday, I decided to create my own lil meze plate for dinner: all vegan, all homemade, consisting of simple, easy dishes. The thing that I like best about creating your own meze plate is that you are allowed to have Taste ADD: you can try little bites of a variety of dishes, and sample a wide spectrum of flavors/textures/tastes. Perfection for when it’s hot, you’re not super hungry, and you’re feeling non-committal to just one dish. Eat as much or as little as you want; you can make this a pre-game or your entire meal, depending on what you’re feeling. This week, I’ll be sharing all of my recipes that I created yesterday, but just so you know what’s coming/what was on my epic meze platter:
Fresh Tomato and Cucumber Salad
As I mentioned above, all of these dishes are simple, do not require your oven to be turned on, and take minimal time and prep. So, let’s get the meze party started this week with this no-brainer salad recipe (which is beyond delicious and everyone should be eating for the rest of the summer).
Fresh Tomato and Cucumber Salad
- 3 – 4 cups of multicolored Grape Tomatoes, sliced in half
- 1 large English cucumber
- 1/2 cup of chopped sweet onion
- 1/3 cup of apple cider vinegar
- 2 – 3 Tbsp extra virgin olive oil
- 1/2 – 1 tsp garlic powder
- Freshly ground sea salt and black pepper to taste
Step One: Prep your veggies. Slice the tomatoes in half and dice the onion. Chop the cucumber in thick slices, and then quarter the slices. Put all the veggies in a large bowl or container.
Step Two: Dress your salad. Add the vinegar, olive oil, garlic powder, salt and pepper. Mix well and adjust seasoning to taste.
Step Three: Enjoy! Makes the perfect side, meze addition or lunch salad topper. 😀 😀
This salad is a summer staple: fresh, vibrant and ridiculously easy. The vinegar and garlic lend a little zip, but the focus of this dish is to allow to fresh produce to shine – this is the perfect way to utilize your fresh tomatoes and cuke from your CSA or Farmer’s Market haul. YUM!
I look forward to bringing you more ah-meze-ing throughout the week. 😉 Don’t forget that I’d love it if you would share your work/booyah balance photos or ideas on Instagram, Twitter or Facebook (or send them to me directly!). These snapshots can be anything: meal prep, working out, making a B&B recipe, being active – get creative!! These are just a few ideas, but I would love to see what you guys come up with. Use the hashtag #TeamBooyah and tag me, and I will re-post a few each day either on social media, or as a round up in next week’s Friday Faves. I’m planning on doing a big post/round-up during the last week in August, so keep ’em coming til then! 😀 😀
Happy Monday, all! Hope you guys have a great week.