Wednesday, June 10, 2009

Season Salad

Recipe from RootStock Magazine.
Makes 4 Servings

2 c. vegetables (blanched asparagus or beans, chopped cucumbers or zucchini, etc.)
1 1/2 c. tomatoes, coarsely chopped
1/2 c. cheese (diced, shredded or crumbled)
1/4 c. sweet onions, thinly sliced
1/4 c. olive oil
3 Tbsp. balsamic vinegar
Fresh herbs to taste, chopped (dill, basil, cilantro, parsley, etc.)
2 tsp. garlic, minced and mashed with fork
Salt and pepper to taste
5-6 c. stale (but not hard) bread cubes

Toss all ingredients except bread in large salad bowl. If time permits, let the mixture stand at room temperature to develop flavor, tossing occasionally for about 1/2 hour. Toss in bread and serve immediately.

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