Wüsthof America

Summer Market Salad

Summer Market Salad

download recipe


Summer Market Salad


Recommended Tools:

WÜSTHOF 8” Cook’s Knife, 8” Bread Knife, 5” Tomato Knife


Servings: 4



  • 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



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.


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.