Bright and cheery, this summery salad is a great way to incorporate the abundance of the July garden.
Ingredients
- ¼ loaf crusty Italian bread (olive loaf recommended)
- Olive oil for drizzle and cooking
- 1 medium green zucchini
- 1 medium yellow squash
- Salt, pepper and chili flakes to taste
- 1 garlic clove, peeled
- Honey Mustard Vinaigrette
- 2 fresh heirloom Cherokee Purple (or other dark purple) tomatoes, diced
- ¼ cup minced sweet red onion
- ¼ cup kalamata olives
- Fresh purple and green basil, minced (save two or three smaller leaves for garnish)
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ½ tablespoon honey
- 1 tablespoon dried oregano
- Salt and pepper
Preparation
Vigorously whisk olive oil, vinegar, mustard, honey, oregano and salt and pepper.
Preheat oven to 350°F.
Cut loaf of bread in half lengthwise and drizzle with olive oil. Toast in oven until browned on top, about 10 minutes.
While bread is toasting, slice zucchini and squash into 1/8-inch-thick rounds. Sauté in olive oil in single layers over medium heat, turning until both sides are browned, 3 minutes per side. Season with salt, pepper and chili flakes.
As soon as bread is browned, rub raw garlic clove onto both sides of the bread. Cut bread into 1-inch cubes.
In a large bowl toss bread cubes with vinaigrette, tomatoes, zucchini, onion, olives and herbs. Season with salt and pepper to taste. Chill for half an hour before serving to allow flavors to meld.
