Monday, August 20, 2007

A Summer Mediterranean Supper Salad

In keeping with the Market theme I made this excellent salad tonight. It's very fresh tasting and takes full advantage of the summer bounty. I got the recipe off the Splendid Table website.

My camera battery is dead so no pictures but it was pretty!

A Summer Mediterranean Supper Salad
Copyright 2007 Lynne Rossetto Kasper

Serves 4 to 6 with leftovers

* 1 medium red onion, cut into 1/2-inch dice
* About 4 cups ice water
* About 4 cups (1/2 loaf) leftover coarse, chewy country bread cut into 1-inch pieces
* 7 tablespoons wine vinegar and more as needed
* 1 cup cold water
* 2 oil-packed anchovy fillets (you won't taste them but they deepen and enrich the salad
* 1 small clove garlic, minced
* 1 small stalk celery with leaves, thinly sliced
* 2 sweet yellow peppers, cut into 1/2-inch dice
* 1 small cucumber, peeled, seeded, and diced
* 2 1/2 pounds ripe, delicious-tasting tomatoes, cut into wedges
* Handful sugar snap peas, trimmed and halved
* About 18 fresh basil leaves
* 1 medium-hot fresh chile, seeded and chopped (optional)
* 12 pitted Kalamata olives
* 3 whole scallions
* 1 tablespoon capers, rinsed
* 6 or so fresh mint leaves
* 3 to 5 tablespoons fruity extra-virgin olive oil
* 4 ounces ricotta salata or feta cheese, crumbled
* Salt and freshly ground black pepper to taste

1. In a small bowl, cover onions with the ice water. Put bread in medium bowl, tossing with 3 tablespoons of the vinegar and the 1/2 cup water. Add more water if you think the bread needs it to be thoroughly moistened. Set aside while you prepare everything else.

2. In a large bowl, mash anchovy, garlic, and remaining 4 tablespoons of vinegar. Let them stand about 10 minutes (this mutes the anchovy). Add the celery, peppers, cucumber, tomatoes, and peas.

3. Set aside a few whole herb leaves, then finely chop the rest with the garlic, chile (if using), olives, scallions, and capers. Add these to the bowl. Drain the onions and toss them into the bowl.

4. Squeeze the bread dry. Fold it gently into the salad along with the olive oil and cheese. Taste the salad for seasoning, adding a little more vinegar if needed. Garnish with the herb leaves. Serve at room temperature.


Robin said...

I'm curious to see what this looks like ... I went to the splendid table website to see what this was all about (moistening the bread and adding it to the salad). Sounds interesting ... I'll have to try it out ... almost makes me feel guilty for throwing out that stale rosemary ciabatta this morning!

wirrek said...

I'm with Robin. This sounds like it is a beautiful dish with all those fresh veggies.

KristiB said...

It looked great in a big white platter. Darn camera batteries.

I don't eat a lot of bread so I bought one of those La Brea bakery mini loaves and let it sit on the counter.

The soaked bread in the salad was really good. I wouldn't omit it or the anchovies.

I like how in the recipe she says to use "delicious tasting tomatoes." But that's just her style. I love her podcast and radio show and she has some great cookbooks