Big Summer Salad with Rustic Croutons

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Salads Sides Vegetables

Prep Time

15-20 minutes

Cooking Time

10-15 minutes

Yields

6-8 servings

Ingredients

Salad
2 ears of corn, grilled and kernels removed
2 pounds of heirloom tomatoes, cored and cut into wedges
1 pound nectarines, cored and cut into wedges
1 bunch Italian kale, stem removed and sliced thinly
1 small red onion, cut into a small dice
9 ounces fresh mozzarella, torn into small pieces

Herb Vinaigrette
1 medium garlic clove, minced
1 small shallot, minced
1 large lemon, zested and juiced
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons chopped fresh herbs, such as flat-leaf parsley, chives, basil and dill
½ cup extra-virgin olive oil
Sea salt and freshly ground pepper

Rustic Croutons
1 small rustic loaf of bread, torn into 1" pieces
6 tablespoons olive oil
2 cloves of garlic, minced
Sea salt
Freshly ground black pepper

Directions

To prepare croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. To a large bowl, add all ingredients and toss well to evenly distribute oil and seasonings over the bread. Spread bread over the prepared baking sheet and transfer to the oven. Bake until bread is golden brown, stirring occasionally, for about 10 minutes.

To prepare herb vinaigrette: To a medium bowl, whisk together garlic, shallot, lemon zest, juice, vinegar, Dijon, and herbs. Whisking vigorously, drizzle in oil. Taste and adjust the seasoning with salt and pepper. Set aside.

To a large mixing bowl add salad ingredients and drizzle with vinaigrette. Gently toss and transfer to a serving platter. Serve immediately.

Credit

Sur La Table

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