In my conversation with Priyanka Aribindi earlier this week, we talked about her monthly goals, which in September was to cook more. This “brunch salad” from Eden Grinshpan’s cookbook Eating Out Loud became a staple for her that month—and a new favorite of mine as well (I served it for a friend recently with my go-to for hosting: my favorite galette recipe!). It’s so simple, almost more of a salsa than a salad, but don’t be fooled: It’s exceedingly delicious and about to become your favorite side dish. Here’s how to make it:

Dad’s Sunday Brunch Salad

Serves 6

I have no idea where he got the recipe from, but this is one of the signature dishes my dad cooks (his tool of choice for cutting the tomatoes: a steak knife). There’s not much more to it than chopped tomatoes (an assortment of the ripest in-season varieties) and a ton of olive oil and vinegar—and anyone who’s had it will tell you that it’s just about perfect. If we were having Sunday brunch—and we were always having Sunday brunch—then a big bowl of this was on the table alongside the smoked salmon, chubs, herring, cheeses, and fresh bagels. It’s just one of those really delicious, simple, light salads that you can’t get sick of. — EG

You will need:

6 medium tomatoes, thinly sliced
2 cups cherry tomatoes, halved
6 spring onions or scallions, thinly sliced
1 cup chopped fresh cilantro
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper

How to make it:

1. In a large bowl, combine the tomatoes, onions, cilantro, and garlic. Dress with the olive oil and vinegar and season with salt to taste and a ton of pepper—just the way Dad does it.

Happy salading! See you back here Tuesday. x

Reprinted from Eating Out Loud. Copyright © 2021 by Eden Grinshpan. Bottom photo copyright © 2020 Aubrie Pick. Published by Clarkson Potter, an imprint of Random House.