the perfect summer salad to make the most out of the fruits and vegetables that are in season.
what you will need:
- a big salad bowl
- a bread knife
- a small bowl to make the vinaigrette
- a baking sheet
- a sieve or colander
ingredients
for the salad
- 1/2 a crusty loaf of bread or 1/2 of a baguette
- 2 large, ripe tomatoes
- 2 ripe nectarines
- 1/4 of a red onion, thinly sliced
- 15-20 fresh basil leaves, thinly sliced or torn
- 1 english cucumber or 2 smaller cucumbers, sliced into half moons
- salt
- pepper
for the vinaigrette
- fresh tomato juice from the salted tomatoes
- 1/4 cup of red wine vinegar
- 1/3 cup of extra virgin olive oil
- 1 tablespoon of honey
- 1 tablespoon of fresh lemon juice
- salt
- pepper
instructions
- preheat the oven to 400 degrees. slice the bread into 1 inch cubes. spread evenly on the baking sheet and toss with olive oil, salt, and pepper. bake until lightly toasted, about 7-10 minutes.
- place the sieve or colander over the salad bowl. slice the tomatoes into 1/2 inch cubes. place the tomatoes into the sieve and sprinkle with 1/2 a teaspoon of salt. set aside for at least 30 minutes to allow the juices to come out.
- slice the red onion, cucumber, and nectarines.
- in a small bowl, combine the drippings from the tomatoes with the red wine vineyard, olive oil, honey, lemon juice, salt and pepper. whisk until completely combined.
- add the tomatoes, red onion, cucumber, nectarines, basil leaves and toasted bread into the large salad bowl. toss with the vinaigrette.
- enjoy immediately 🙂