2019-07-01_Shape

JULY/AUGUST 2019 107 SHAPE.COM

START TO FINISH: 1 HOUR

5 MINUTES (INCLUDES

1 HOUR COOKING/DRYING

TIME FOR OLIVES)

1 cup pitted kalamata olives, halved

2 tablespoons sesame seeds,
toasted

2 teaspoons sumac

½ cantaloupe, sliced into wedges

½ honeydew, sliced into wedges

¼ watermelon, sliced into wedges

1. Preheat oven to 300°. Pat the
   olives dry with paper towels and
   arrange in a single layer on a small
   parchment-lined baking sheet.
   Cook until dried and crisp, about
   1 hour. Let cool completely.


2. Scrape the olives into a medium
   bowl. Using your fingers, break
   up the dried olives into small
   powdery bits. Stir in the sesame
   seeds and sumac.


3. Arrange all the melon on
   a platter and serve with the
   olive mixture, for sprinkling.

Serves: 8 to 10

START TO FINISH: 1 HOUR

20 MINUTES

2 pounds ripe golden or yellow

tomatoes, cored and roughly

chopped

2 large ripe peaches, pitted

and cut into ½-inch pieces

½ English cucumber, peeled

and roughly chopped

½ medium shallot, roughly chopped

8 teaspoons red wine vinegar

5 tablespoons extra-virgin

olive oil, plus more for drizzling

Kosher salt and freshly

ground black pepper

1 cup cherry tomatoes,

halved

¼ cup packed fresh dill,

roughly chopped

1 cup Greek yogurt

Flaky sea salt

Grilled or toasted whole-grain

bread, for serving

1. In a blender, puree the tomato
   with half the peach pieces, the
   cucumber, shallot, and 2 table-
   spoons vinegar until smooth,
   about 30 seconds. With the motor
   running, slowly drizzle in ¼ cup
   oil; season to taste with salt. Pour
   into a large bowl or a pitcher
   and chill until cool, about 1 hour.


2. Meanwhile, in a medium bowl,
   toss the remaining peach pieces
   with the cherry tomatoes, dill,
   the remaining tablespoon oil,
   and the remaining 2 teaspoons
   vinegar. Season to taste with
   salt and pepper.


3. Divide chilled soup among bowls.
   Dollop a large spoonful of yogurt
   into each bowl and top with the
   peach salad. Drizzle with oil and
   season with flaky salt and pepper.
   Serve with bread.
   Serves: 4

START TO FINISH: 30 MINUTES

Vegetable oil, for grill

5 ears corn, shucked

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

¼ teaspoon chili powder,

plus more for serving

Kosher salt and freshly

ground black pepper

1 large ripe mango, peeled, pitted,

and cut into ½-inch pieces

½ small jicama, peeled and cut into

1∕2-inch pieces

1 small red bell pepper, stemmed,

seeded, and cut into 1∕4-inch

pieces

½ cup packed fresh cilantro,

chopped, plus more small leaves

for serving

½ cup crumbled queso fresco

1∕2 cup sour cream

1. Preheat a grill or a grill pan over
   high heat and lightly coat the
   grates with vegetable oil. Brush corn
   with 1 tablespoon olive oil and grill,
   turning, until lightly charred and
   tender, about 6 minutes. Let cool
   slightly, then cut kernels off cobs.


2. Meanwhile, in the bottom of a
   large bowl, whisk the remaining
   tablespoon olive oil with the lime
   juice and chili powder. Season to
   taste with salt and pepper. Add the
   cooked corn, mango, jicama, bell
   pepper, cilantro, and queso fresco
   to the dressing and toss to coat.


3. Spoon the corn mixture into
   the bottom of small glasses.
   Dollop the sour cream on top and
   sprinkle with more chili powder.
   Garnish with more cilantro.
   Serves: 4