Vegan

　　The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Ingredients

Nectarine-Thyme Saladita

　　1 tablespoon fresh thyme leaves

　　Extra-virgin olive oil

　　Lime wedge

Cataloupe-Basil Saladita

　　12 fresh basil leaves

Apple-Parsley Saladita

　　Splash of fresh lemon juice or cider vinegar

　　Handful of fresh flat-leaf parsley

　　Extra-virgin olive oil

Pomegranate-Mint Saladita

　　25 fresh mint leaves

Mango-Cilantro Saladita

　　Fresh lime juice

　　2 handfuls cilantro

　　Crushed red pepper

Summer

Step 1

　　Pit and slice a perfectly ripe nectarine, then cut the slices in half. Toss in about a tablespoon of fresh thyme leaves, stripped from the stems with your fingers. Serve right away—plain, or with a cruet of extra-virgin olive oil and a wedge of lime.

　　Cantaloupe-Basil Saladita

　　Peel and seed a small, ripe cantaloupe. Cut the flesh into 1/2-inch dice or even smaller and place it in a bowl. Shortly before serving, add about a dozen minced fresh basil leaves and serve soon thereafter.

Fall

Step 2

　　Core and chop a crisp apple or two and toss with a small splash of fresh lemon juice or cider vinegar. Throw in a handful of minced fresh flat-leaf parsley. Drizzle with a little extra-virgin olive oil.

Winter

Step 3

　　Extract the seeds from a large pomegranate and place them in a bowl. Shortly before serving, toss with about 25 minced fresh mint leaves and serve pronto. I highly recommend Pickled Red Onions as an accompaniment.

Year-Round

Step 4

　　Peel, pit, and cut 2 fresh mangoes (or 2 cups frozen mango chunks) into 1/4-inch dice and splash with up to 2 tablespoons fresh lime juice. Just before serving, toss with a handful or two of cilantro, minced, and a sprinkling of crushed red pepper, if you like. Serve right away. It's great with Pickled Red Onions.

　　Reprinted with permission from Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen. Copyright © 2013 by Tante Malka; photographs and illustrations © 2013 by Tante Malka. Published by Houghton Mifflin Harcourt.