I'm writing this from my little bedroom desk, under two corner windows. Outside, a summer storm is raging with lightning darting across the sky. Wind gusts are knocking trash cans into the street and steam is wafting off the neighbor's roof. This is the kind of storm that breaks a heatwave, dropping the temperature in a matter of minutes. We haven't had many big thunderstorms this year and need the rain. It's all a welcome reprieve.
So here I am, with all the awe and terror of a summer thunderstorm summons, thinking about chicken. And cucumbers and mint. But mostly, chicken.
Though the temperature hasn't quite hit 90 yet (or, if so, just barely), my kids have been home for over a week, and summer already feels overwhelming. I'm exhausted, and sad, and can’t bear to think about what we'll have for dinner, let alone cook it. Which means it's time to simplify.
I'm embracing salads that can be chopped up quickly and tossed with a simple dressing. Chicken that can be prepped ahead and tossed in a skillet. And adding orzo, farro, or bread on the side, just to make sure no one goes hungry.
Each season has its own kind of simple cooking and it takes me some time to acclimate to the shift. Summer is all about highlighting vegetables and proteins alongside simple staples. It's also the perfect time for snacks-as-dinner with little salads, sliced cheeses, tinned fish, or charcuterie, dips or spreads, olives, and good bread.
Herby Sumac Chicken and Cucumber Salad
Deeply flavorful, herby pan-seared chicken with a creamy cucumber salad on the side is an ideal summer dinner. Round the meal out with the carb of your choice. Try orzo, couscous, farro, or spelt tossed in a light dressing, flatbreads, or big hunks of olive oil-drizzled crusty bread.
Start by marinating the chicken in a mix of yogurt, lemon zest, salt, sumac, and pepper flakes. I used skinless, boneless thighs here, but go with bone-in, if that's your preference. Just note, they'll need to cook a bit longer. You can do the marinade in a bowl or bag – whatever works for you. Just make sure the chicken has at least an hour in the fridge (8 hours is ideal). All that's left is to give the chicken a quick sear in the skillet.
Next, make the salad. It comes together in a few steps. First just the red onion and garlic get a quick pickle, then the cukes need time to release their water. Once that's done, just toss it all with yogurt, herbs, and layers of salt to taste.
Keep reading with a 7-day free trial
Subscribe to Right Now to keep reading this post and get 7 days of free access to the full post archives.