When you grow your own fruits and veggies, it’s always
exciting to see what will pop up when combing through your garden. My kids have
become little detectives, hunting amid the leaves and vines in our pots and
planters and pointing out whatever looks ready to be picked. In summer we grow
a variety of tomatoes—yellow, red, heirloom, cherry and more. Coming up with
different recipes to use them in is essential so nothing goes to waste.
Utilizing the plentiful tomatoes, cornucopia of cucumbers and bountiful basil
covering our yard, this summery salad is quite literally the fruits of our
labor. The preparation is simple, and because the crusty bread cubes are
filling, it goes a long way toward feeding a large family, making this
super-fresh meal affordable on any budget. If you’re looking for a dish that
screams “summertime,” you have to try this one. And if by now I haven’t
convinced you to start your own edible garden, this salad certainly will.
1/2 loaf French bread or rustic artisan bread, cut into
1-inch pieces (4 cups)
1/4 cup olive oil
4 beefsteak or heirloom tomatoes, cut into 1-inch chunks
1 cup sliced cucumbers, peeled or unpeeled
1 ear corn (uncooked), sliced off the cob
1/2 red onion, thinly sliced
2 tablespoons fresh basil, cut into a chiffonade
1/2 cup pitted kalamata olives, sliced
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1. Preheat the oven to 400 degrees F.
2. Place the bread cubes on a sheet tray, drizzle with 2
tablespoons of the olive oil and toss to coat.
3. Bake for 12 to 15 minutes, or until golden, and set
aside to cool.
4. Place the tomatoes, cucumber, corn, onion, basil,
olives and bread in a large bowl.
5. In a small bowl, whisk together the remaining 2 tablespoons of
olive oil, the vinegar and salt. Pour onto the salad and toss to coat.