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

garlic

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.