Tomatoes with Fig and Prosciutto
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
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A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.
The summer salad stalwart gets a makeover.