You know that summer is winding down when the price for a pound of strawberries passes the $3 mark… again (up from $1.50 a few weeks ago) and local markets are practically giving away tomatoes.
You can count on an abundance of cucumbers and tomatoes during the late summer months and if you are counting calories and pennies then you might as well make the most of the current crop. The following recipe is a terrific way to showcase your own homegrown vegetables or simply a way to infuse a traditional summer cookout with a hearty dose of nutrients.
Besides the seasonal vegetables the highlight of this dish is the homemade croutons. They are easy to prepare and add a welcome crunch (and added texture) to this light and refreshing dish. I should also note that this recipe is easily adaptable to your family’s tastes. If your kids don’t like Kalamata olives feel free to leave them out. Likewise, if your spouse enjoys cucumbers you can add more or substitute with grilled zucchini or eggplant.
TOMATO, SUMMER SQUASH AND CUCUMBER SALAD
Ingredients:
8 tablespoons Butter
3 tablespoons Garlic, minced
3 tablespoons Thyme leaves, freshly chopped
1 pound Rosemary olive oil bread, 1/2 inch cubes
Sea salt
Black pepper, freshly cracked
1/2 cup Parmesan, grated
1/2 cup Pecorino Romano, grated
2/3 cup extra virgin olive oil
1/4 cup White balsamic vinegar
1 tablespoon Whole grain mustard
1/2 pound lettuce
3 Tomatoes
1 Cucumber
6 Summer squash
1 cup Basil leaves, loosely packed
1/4 cup Kalamata olives, pitted, halved lengthwise
Directions:
Preheat the oven to 375 degrees and place a baking sheet in the oven.
Heat the butter in a skillet over medium heat until it begins to brown. Add the chopped garlic and thyme. Pour half of the butter mixture over the bread cubes in a bowl and toss well so butter coats cubes evenly. Season with salt and pepper and toss with 1/4 cup of each cheese. Place the bread cubes in a single layer on preheated baking sheet. In a separate bowl, toss the remaining butter mixture with the summer squash. Place in a single layer on sheet tray and place in the oven with bread for about 8- 10 minutes.
In a large bowl whisk together oil, vinegar and mustard. Season with salt and pepper. Add the greens, bread, vegetables, basil, olives, and remaining cheese; toss to combine.
Allow for flavors to blend for 20 minutes before serving.
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