The delight in this spontaneous dinner is in its mix and match nature: a 15-minute meal built on little floral plates, purchased in flea markets and antique shops; an assembly of vegetables, herbs and cheese that I had on hand. No fiddling, no stirring, no oven! It was the happiest, most delicious meal I ate all week.
The key to an easy dinner is to keep a few basics on hand: fresh herbs and seasonal produce are essential. A block of feta also comes in handy.
Here’s a strategy to have dinner ready in 15 minutes:
Fresh Herbs
Snip a few herbs. I used sage, sweet basil, and purple basil. Chives, mint, and thyme would also be lovely.
Feta Bites
Cut feta into ½ inch cubes. Anticipate about four cubes per person. Wrap each cube in a strip of prosciutto or Serrano ham. Garnish with small sage leaves and drizzle with extra virgin olive oil. Finish with a few grinds of fresh, black pepper. Set aside.
Tomato Salad
Slice one fresh, medium-sized tomato for each person—a bread knife works well here. Drizzle with extra virgin olive oil and sprinkle with fleur de sel. Garnish with basil leaves. Set aside
While you let these two dishes rest, set the table.
Green Salad
Wash and dry lettuce leaves. I had spring mix on hand, but romaine, red leaf, or green leaf would all work just as well. Arrange on the plate and top with sliced vegetables. I opted for radishes and sweet peppers. I added a few sunflower seeds for crunch. I drizzled a little vinaigrette just before serving. If you don’t have any vinaigrette ready, you can use extra virgin olive oil and a little fleur de sel.
This is the easiest of dinners, but it’s feasible only if you have a stocked kitchen kitchen: vegetables, herbs, and cheese. Bon appétit!
Inspirations