The Summer Salad We Can't Stop Serving

Rip & Tan: First things first—walk us through this gorgeous salad. What was the idea behind it?

Aliza Sokolow: I started making what I call “confetti salads” during the pandemic, although maybe before because I live for a crunchy spoon salad—I grew up eating lots of Israeli salads which are tomato, cucumber, red onion and parsley diced up teeny tiny and seasoned with salt, pepper, lemon and olive oil. Every week I go to the farmers market and purchase what looks most delicious to me, and of course, what is in season. This salad is the best of this week. I love to use radishes for crunch as well as color. I love the way that it looks like confetti, thus the confetti salad joined the chat.

Rip & Tan: How would you describe your approach to summer menus in general? 

Aliza Sokolow: Summer cooking is my FAVORITE season to cook in. The stone fruit is juicy and the vegetables have come to play. Since I live in Los Angeles, I do not have to do a lot to make my food delicious. It helps that the flavors are sharp.

I grill A LOT during the summer. I usually grill a steak when I have guests over, make a confetti salad and have lots of crunchy vegetables as well. I make pita from scratch as well which is really fun for a steak and veggie sandwich. I love to grill stone fruit and summer vegetables. Everything marries together beautifully and fire cooking brings out outstanding flavors!

Rip & Tan: Whether it’s seasonal ingredients or specific kitchen tools, what are a few of your current absolute must-haves? 

Aliza Sokolow: A great knife (I love mine from Zwilling). A fish spatula, which to me is not only great for fish, but also pancakes, and pastries–It is my favorite tool. A citrus press since everything I make usually has a squeeze of acid so I  have a great one of those. Also, a beautiful plate or bowl. I’ve been obsessed with the midi bowl from Our Place. This is perfect for a spoon confetti salad. Last of course is flaky sea salt. Finishing salt makes a huge difference. I recommend investing in a small salt library.

Rip & Tan: When you’re feeling the need for a boost of nourishment, what are some of your favorite ways to easily amp up a dish? 

Aliza Sokolow: I use a lot of herbs in general and things from the earth. When I cook for myself or family or friends, I always have a few components that are fruit or veggies. It is much more enjoyable to get nutrition from your food than through supplements. For summer fun with your kids, I would make popsicles out of fresh squeezed fruit juice, or a nice smoothie after a hot day outside. 

Rip & Tan: Do you find that your background as a food stylist and photographer impacts the way you approach food in your everyday life? How so? 

Aliza Sokolow: My first real job out of college was in the art department on a food tv show, and after that, I decided I wanted to be a food stylist. I had a degree in architecture and industrial engineering and loved that it was architecture on a smaller scale. I love for everything to be styled and beautiful. If I’m making dinner for just myself, I even like to have a beautiful bowl just for me. If you’re able to spend the time to make your food a little bit more presentable or add a beautiful napkin, do it! It brings me a lot of joy to honor the farmers who grew my meal. 

Rip & Tan: Congratulations on your debut book! Can you give us a hint as to what we can look forward to? 

Aliza Sokolow: My debut children’s book THIS IS WHAT I EAT was released in January 2023! I’ve had the most incredible responses. I get messages every day telling me how their child tried a new fruit or veggie as well as “It’s their favorite book. My daughter brings it everywhere!!” My goal is if one child could eat a little bit healthier then my goal would be met. I hope to accomplish this every day for the rest of my life.

Rip & Tan: Food related or not, what’s something bringing you joy this season? 

Aliza Sokolow: Traveling!!! I am an avid traveler and have been around the world. Not surprisingly, my favorite thing to do is visit farmer’s markets when I travel. It is incredible how humans are all so different, yet very much the same. There are really awesome pages in my book that share this value too.