De Ma Cuisine

Salads Archive

Friday

9

September 2011

0

COMMENTS

Tomato-Basil Salad

Written by , Posted in Salads, Vegetables, Vegetarian

I know in most places, it’s starting to feel like fall. I hope we’re nearing that time too. Summer has been bearable, but the last few weeks have been really hot. I’m ready for soups and stews!

With that said, the basil in my apartment garden (more on apartment gardening another time) loves the heat. Of all the things I planted this year, it’s doing the best, by far! I’m OK with that. It’s one of my favorite tastes/smells, ever!

I have basil in abundance, and we have quite a few tomatoes from our Abundant Harvest Organics box, so I’ve been using them both a lot, in many creative ways.

My basil. I am in love.

Summer’s not quite over, so we’ll have a few more salads, maybe sneak in a couple soups here and there, and enjoy the basil and tomatoes while they’re in season.

Here’s one way we’ve enjoy them both.

Tomato-Basil Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Serves: 4
A delightful taste of summer.
Ingredients
  • 1/4 C Red wine vinegar
  • 1/4 C Extra virgin olive oil
  • salt
  • 1 large yellow tomato
  • 1 large red tomato
  • 1/4 C fresh basil leaves
Instructions
  1. Chop tomatoes and basil.
  2. Vinegar and salt in a bowl. Slowly pour oil in, while whisking (creating an emulsion).
  3. Add tomatoes and basil to bowl. Mix.
Notes

Would also be good with any of the following added: bacon, feta, mozarella, peaches, corn, zucchini etc.
**** (Our rating)

 

Thursday

4

August 2011

0

COMMENTS

Panzanella Salad

Written by , Posted in Bread, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Toasting, Vegetables, Vegetarian

This is my second version of Panzanella Salad (bread salad). They were both amazing. I mean, how can you go wrong with crusty bread, olive oil, parmesan, and fresh basil?! I know. You can’t. The ingredients are what I had at the time. Use what you have, and what you like!

Panzanella Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 C crusty bread (I used Sourdough, but French or any other stale or day old bread will work)
  • olive oil
  • 1 clove garlic
  • 15 fresh basil leaves, chopped
  • 1 fresh flat parsley leaf, chopped
  • 1/4 C balsamic vinegar
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • pinch cayenne
  • 1/4 C olive oil
  • 1/2 C summer squash, diced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 C fresh mozarella
  • 1/4 C parmesan, grated
  • 1/4 C Feta
  • Also good with red onion, mushrooms, spinach… use your imagination. If you think it will taste good, try it. If it doesn’t, you know for next time.
Instructions
  1. Rub bread with garlic; cube (if it’s frozen, grate the rest into the dressing – if it’s not just grate the whole clove into the dressing)
  2. Drizzle with olive oil; broil (or toast) 5 minutes, turn, 5 min more.
  3. Chop herbs; whisk them with vinegar through cayenne. Slowly whisk in olive oil, creating an emulsion. Toss with squash through feta.
  4. Toss with bread right before serving.
Notes
July 22, 2010