June 10, 2011
When I came across this recipe on Cupcakes & Cashmere not long ago, I knew it was one that I had to test out. I may or may not have a girl crush on both Emily and Ina Garten and I was sure that neither of them would disappoint. The result was incredible! The combinations comparable to love, really. It will, without a doubt, be my go-to meal for any upcoming potluck or summer barbecue in the coming months. You barely need to turn the stove on, it’s quick, easy and inexpensive to throw together, and makes enough to feed a small army (or myself for 3-4 days straight).
full disclosure: I generally opt to switch out the red onion for a yellow one as I’m not the biggest red onion fan. Next, I chop up said onion and brown the bits in a cast iron pan with a dab of olive oil. Also, I use zucchini instead of english cucumber (which I haven’t been able to find; either way the zucchini blends incredibly with the rest of the flavours). Before tossing the zucchini into the mix, I threw it in the skillet with the onion to soften it up just a tad.