“Rendezvous” Salad
Start with the onion, because it makes or breaks this salad. If your raw onion is sharp and bitter, cover the half-rings with boiling water for 10 minutes, then rinse under cold water: the harshness leaves, the sweetish crunch stays, and it won’t bully the other flavors.
“Rendezvous” is a simple summery salad of fresh vegetables, sweet canned corn, and brynza — a firm, salty white brine cheese much like Greek feta, which is the easiest substitute. No cooking, no mayonnaise; the whole thing rides on juicy tomatoes and cucumbers against the salty cheese.
A few things worth knowing
Drain the corn well in a colander, since the canning liquid waters everything down. Salt lightly and only after the cheese goes in, because brynza is salty on its own. Dress with oil right before serving (about 300 g of tomatoes, roughly two-thirds of a pound, will weep a lot of juice if it sits). Chopped dill, parsley, or basil rounds out the aroma.
Part of European cuisine — 62 more recipes in the section.
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Ingredients
Instructions
Slice the onion into half-rings. If it's bitter, cover with boiling water, leave for 10 minutes, then drain and rinse the onion in cold water.
Slice the cucumbers into rounds, the tomatoes into wedges, and the cheese into cubes.
Combine the tomatoes, cucumbers, onion, and corn (drain the liquid from the can) and salt lightly.
Add the brynza and oil and toss gently.
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