Mid-summer here, we have a bumper crop of tomatoes and cucumbers in our garden, so I made a larger batch, just going by "feel" for the ingredient amounts. To me, "vinegar" means some kind of acid, so I used a mixture of lemon juice, red wine vinegar, and apple cider vinegar. We also had a lot of fresh basil in the garden, so I added that as well. My wife and I loved it on a hot summer day.
I happened to have almost everything on hand for this, and we love Korean flavors, especially gochujang, so I decided to try it. I substituted regular red pepper flakes for the gochugaru, and I added about a tablespoon of lemon juice because I thought as specified the marinade might be a little too spicy for my wife. In any case it was a big hit. We both loved it! I'll definitely make it again.
This is so simple, how could you get it wrong? I used fresh mint from our garden, and lemon juice instead of vinegar for the acid. I didn't measure anything, just going by feel. It was a hit with the grilled lamb.
I mostly followed the recipe, certainly in spirit if not in every detail. As always I used dried chickpeas that I soaked and cooked ahead of time (the bean broth makes a great substitute for chicken broth in other recipes). Also, I used fresh arugula instead of parsley, and added cucumber as others have suggested. A couple of suggestions:1) Instead of throwing all the ingredients into a bowl and mixing them, put the lemon juice and garlic in first, add a dollop of Dijon mustard as an emulsifier, and slowly whisk in the olive oil to make a vinaigrette. It makes for a more consistent dressing, and you can adjust the amount needed for your other ingredients before adding them. 2) By all means chill before serving. But remember that olive oil tends to solidify and turn greasy if too cold, so remove from the fridge 30 minutes ahead, and give the salad a toss with a slotted spoon just before serving. In any case my wife loved it, and we've had the leftovers a couple of times since.
The only changes I made were that instead of dried herbs, I used fresh marjoram and thyme from our garden, and garnished it with fresh scallions, also from our garden. My wife and I had it warmed up the first time, but there was a lot left over, so we had it as a cold soup the second time. It was excellent both times. I'll definitely make it again.
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