Saturday, July 24, 2010

Summer Salad

Chris said he would like to eat this forever.

It is too hot to write anything else.

Make this and go take a nap.

Summer Salad inspired by Heirloom Tomato Salad from Sunday Suppers at Luques by Suzzane Goin

2 heirloom tomatoes
2 potatoes
2 small summer squash
loaf of good bread (day old is perfect)
fresh basil
balsamic vinegar
red wine or sherry vinegar
salt + pepper
olive oil
fresh mozzarella 

Boil, steam, roast or grill the potatoes and squash, whatever your fancy, until tender, and slice into 1 inch bites. Preheat the oven to 375 degrees. Remove the crust from about 1/4 loaf of bread, tear into rough 1 inch pieces douse with olive oil until coated and soaked through, you can squeeze the bread to help. Sprinkle with sea salt, lay on a baking sheet and toast in the oven about 12-15 minutes. Meanwhile, mash the the garlic in a mortar and pestle or with the back of a spoon, add about three tablespoons balsamic and one tablespoon red wine vinegar. Slice the tomatoes and mozzarella, and wash and tear up five or six basil leaves. Layer everything in a bowl, however you like, drizzle a little olive oil and spoon a good amount of vinegar and garlic on top. Sprinkle with a little sea salt and few grinds of fresh pepper. 


  1. Took me a while, but here I am! We're making the pasta with baked tomatoes tonight. Well, Tom is.

  2. I'm so glad. The pasta is sooo good. I can't remember if the recipe says to drizzle olive oil over the breadcrumbs but do, it gets nice and crispy and oily. Hi to Tom. xx

  3. oh erica that does look good! just wanted to drop by to tell you that i am making your deconstructed pie today - but instead of rolling out the dough and slicing it, i rolled balls of it into breadsticks!

  4. Erica,
    Have really been enjoying your blog! Made this salad today and it is wonderful! Used feta from the farmer's market instead, since it's what I have on hand. Have a feeling this will be in rotation quite a bit this summer!

  5. Lovely!

    Keri at