A Colorful Supper from the Market Basket

Markets are especially good at changing dinner plans. A bunch of radishes looks more inviting than the vegetables on your shopping list; the tomatoes are perfectly ripe; the herbs smell too good to leave behind. Instead of forcing those ingredients into a fixed recipe, build a meal around their strongest qualities.

Begin with fresh contrast

Wash and dry the vegetables carefully. Cut tomatoes into irregular wedges so each piece catches a different amount of dressing. Slice radishes thinly, leaving a few whole with their leaves for a relaxed look on the platter. A handful of herbs, torn rather than finely chopped, adds fragrance at the last moment.

For the dressing, whisk olive oil with lemon juice or a mild vinegar, a little salt and freshly ground pepper. Taste it with a piece of tomato rather than from the spoon; the vegetables will change the balance.

Add something grounding

Warm a loaf of bread until the crust is crisp. Put a bowl of creamy white beans or thick yogurt alongside the vegetables. Either gives the meal substance while leaving the fresh produce at the center. A few toasted seeds provide another texture if you have them in the cupboard.

Arrange everything on a generous board or broad plate. The aim is not a perfect composition. It is a supper that invites people to make their own bites, combining crunchy radish, juicy tomato, bread and a spoonful of something creamy.

Keep the idea for another season

The formula travels well through the year. In autumn, try roasted squash with bitter greens; in spring, peas and tender herbs; in winter, warm lentils with citrus. Start with one ingredient worth celebrating, then add texture and a little acidity.

Clear the table slowly. The best part of a simple supper is how much time remains for conversation once the food is ready.