It’s been brutally hot; the temperatures were in the late 90s all week, and I fell into the comforting pavilion of the world of cold salads. It’s also tomato season, meaning tomatoes play a prominent role in my cooking, and you might see them pop up often here for the next couple of weeks. We’ve been eating a lot of this Italian-inspired salad, where soppressata takes center stage (this recipe is for my paid subscribers). Michael loves cold cuts, so I sneakily pack more fresh vegetables via this salad.
Crushed fennel seeds and black pepper, combined with the sweet, smoky profile of Kashmiri chilli powder, make the soppressata salad dressing sing with flavor. Soppressa can be used in place of soppressata, and though I haven’t tried it yet, I think salami would also be grand here.
This recipe is available to paid subscribers of my newsletter, The Flavor Files, on Substack. Get the recipe here.