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Tomato cucumber salad with quinoa and grilled sourdough - Tomato Envy : Tomato Envy

Tomato cucumber salad with quinoa and grilled sourdough

September 7, 2016 | By | Reply More

tomato cucumber salad

This is that magical time of year for food when all things come together to produce an embarrassment of riches, a “stupid first world problem.” In the Tomato Envy garden, there is so much fresh food it’s hard to know what to do with all of it. That’s when I turn to my trusty collection of veggie-heavy cookbooks for help, like Plenty by Yotam Ottolenghi. This book was gifted to me by a new friend who, along with her husband, cooked for Mr. President and me in their home.

This deceptively substantial, slightly adapted, salad recipe I discovered in Plenty combines the best of my juicy heirloom tomatoes, crispy, refreshing cucumbers and another of my favorite things: bread. This salad turns out to be a wonderful way to use up almost stale country bread or my own homemade sourdough, especially the loaves with less than impressive oven spring. With the quinoa and herbs, this tomato cucumber salad is kind of a cross between tabbouleh and panzanella, an Italian salad studded with chunks of bread that soak up the dressing.

We have enjoyed this tomato cucumber salad many times already this summer and most recently on Labor Day weekend. We paired it with grilled chicken skewers with, you guessed it, even more vegetables from the garden and homemade grilled jalapeno poppers stuffed with sharp white cheddar. It was cool enough to enjoy sitting outside to eat and the sun was just low enough in the sky at dinnertime to cast a warm glow over the yard.

Ingredients (Serves 4)

tomato cucumber salad1/4 cup quinoa

4 slices sourdough bread

1/3 cup olive oil, plus more for brushing the bread

Sea salt

4 ripe tomatoes (bonus points for vibrant heirlooms!), diced

3 small or 1 large cucumber, unpeeled and diced

1/2 small red onion, thinly sliced

4 Tbsp. chopped cilantro

1 1/2 Tbsp. chopped mint

2 Tbsp. chopped parsley

1 Tbsp. fresh lemon juice

2 teaspoons red wine vinegar

2 garlic cloves, finely chopped

Freshly ground black pepper

tomato cucumber saladStep one:

1/4 cup quinoa

4 slices sourdough bread

Olive oil

Sea salt

Preheat oven to 350°. Place the sliced sourdough on a baking sheet and brush them with olive oil and sprinkle them with salt. Toast them in the oven for about 10 minutes until they are dry and crisp. Set aside to cool. Meanwhile, bring a small saucepan of water to boil. Add the quinoa and simmer for about 15 minutes, until tender. Drain quinoa and set aside to cool. Once bread is cool enough to handle, break the toast into chunks.

Step two:

4 ripe tomatoes, diced

3 small or 1 large cucumber, unpeeled and diced

1/2 small red onion, thinly sliced

4 Tbsp. chopped cilantro

1 1/2 Tbsp. chopped mint

2 Tbsp. chopped parsley

tomato cucumber salad1 Tbsp. fresh lemon juice

2 teaspoons red wine vinegar

2 garlic cloves, finely chopped

Freshly ground black pepper

1/3 cup olive oil

In a large bowl, mix together the vegetables, herbs, lemon juice, red wine vinegar, garlic, reserved quinoa and olive oil. Season with salt and pepper. Wait until about 15 minutes prior to serving to add the the bread chunks. Mix well and allow the bread to soak up the juices in the salad.

 

 

 

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Category: Food, Recipes, Side Dishes, Summer

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