|Ripening on the vine|
from Jake & Emma's kitchen
4 large heirloom tomatoes (or about 2-3 lbs tomatoes of your choice)
2 sweet peppers of any color
3 scallions OR 1/2 small sweet onion
about 3 Tablespoons olive oil, divided
about 1 Tablespoon balsamic vinegar
1 small crusty loaf or boule (baguette, whole wheat, ciabatta, focaccia, whatever you've got)
2-3 oz fresh goat cheese (chevre) OR feta, crumbled, OR fresh mozzarella, cut into small chunks
1/4 cup coarsely chopped fresh basil
salt and pepper
|Heirloom tomato harvest|
Core tomatoes and cut into 3/4-inch chunks. Cut cucumber into 3/4-inch chunks. Core and seed peppers, and cut flesh into 3/4-inch chunks. Slice scallions or onion thinly. Combine vegetables in a bowl with a generous drizzle each of olive oil and balsamic vinegar, and set aside to marinate while you prepare the bread.
Slice bread 1/2-inch thick, then cut into 1/2-inch cubes. Heat 2 Tablespoons olive oil in a large skillet, add bread chunks and a generous sprinkle of salt. Toss well to coat all the pieces of bread with oil and salt, then cook, stirring frequently, until bread cubes are golden and toasty.
Add bread, cheese, and basil to marinating vegetables, and toss well. Season to taste with salt and pepper. Serve immediately, or let the salad sit for a half hour or so -- the flavors will meld, and the bread will soak up the juice.