Summer Market Salad
Summer Market Salad
Summer Market Salad
Recommended Tools:
WÜSTHOF 8” Cook’s Knife, 8” Bread Knife, 5” Tomato Knife
Servings: 4
Ingredients:
- 1 lb zucchini, sliced into thin matchsticks with a cook’s knife
- 1 cup diced Kirby or Persian cucumbers
- ¼ cup Castelvetrano or Kalamata olives, pitted and sliced in half
- 3 Tbsp chopped fresh dill
- 3 Tbsp chopped fresh mint
- 3 Tbsp chopped Thai basil
- ¼ cup sherry vinaigrette (recipe follows)
- 1 cup heirloom cherry tomatoes, sliced in half
- ¼ cup crumbled feta cheese
- ¾ cup crostini (recipe follows)
- Salt and pepper to taste
- 1 shallot, minced
- ½ Tbsp chopped parsley
- ½ Tbsp chopped thyme
- ½ Tbsp Dijon mustard
- 3 Tbsp sherry vinegar
- 1 cup extra virgin olive oil
- 1 baguette, thinly sliced into ¼" pieces
- ¼ cup olive oil
- 1 garlic clove
INSTRUCTIONS:
Summer Market Salad:
Combine zucchini, cucumbers, olives, fresh herbs, salt and pepper to taste and sherry vinaigrette in a largemixing bowl. Toss until well dressed.
Add tomatoes, feta and crostini. Gently toss once or twice, being careful not to bruise the tomatoes.
Serve on individual salad plates.
Sherry Vinaigrette:
Stir shallot, parsley, thyme, mustard and sherry vinegar in a small bowl until well combined.
Gradually whisk in oil until the dressing emulsifies. Season to taste with salt and pepper.
Crostini:
Pre heat oven to 350°F.
Line baguette slices on baking sheet and brush with olive oil.
Bake for 7 – 10 minutes or until the bread is lightly golden.
When cool enough to handle, gently rub garlic on each piece.
Break apart crostini into bite-sized pieces.
