Snapperwhipper

Growing up in New Jersey I developed a love of tomatoes at an early age.  I can vividly remember the juicy taste of the just-picked, still warm from the sun, summer tomatoes.  It didn’t matter how they were fixed, with a little salt/pepper, a drizzle of balsamic vinegar, nestled among fresh slices of mozzarella cheese, they were delicious. I got the idea from this salad when I first saw a recipe in the Dish Entertains cookbook. I played around with it and ended up adding one of my favorite ingredients, capers!

Xx. Heather

Tomato and Bread Salad

This salad is perfect for a casual gathering with family or friends. It's best in the summer when tomatoes are abundant and bursting with flavor.

• 1 baguette (cut into 1-inch cubes)
• 3 tbsp olive oil (favorite is California Olive Ranch Olive Oil)
• 2 large, ripe tomatoes (cut into wedges)
• 1 English cucumber (cut into 1-inch cubes)
• 1 yellow bell pepper (cut into 1-inch cubes)
• 1/2 red onion (cut in half lengthwise and thinly sliced)
• 1 tbsp capers
• 20 basil leaves (coarsely chopped)

Vinaigrette

• 1 clove garlic (minced)
• 1 tbsp dijon mustard
• 1/4 cup sherry vinegar (or sub red wine vinegar)
• 1/2 cup olive oil
• 1/8 tsp salt
• 1/8 tsp ground pepper

1. Preheat over to 350 degrees Fahrenheit.

2. Toss bread cubes in olive oil and place on baking sheet while oven is heating. Toasted bread cubes stirring occasionally for about 10 minutes until golden brown. Let cool.

3. Whisk vinaigrette ingredients together in a bowl until emulsified.

4. Combine bread cubes, tomatoes, cucumber, yellow pepper, red onion, capers and basil in a large bowl. Add vinaigrette and toss well. Season with additional salt/pepper if desired.

5. Let sit for 30 minutes so the bread cubes can soak up all the juices and flavor and serve.

Watermelon is a favorite in our house all summer long! There is just something about the crisp, slightly sweet, cold melon that brings back great childhood memories.  If we have friends over, we can typically finish the whole melon but sometimes I find myself looking for other ways to use what we just couldn’t finish.  Look no further!  I found this recipe in a cookbook called Dish Entertains. I have have family on my dad’s side that lives in Canada and years ago when my parents were visiting them my mom picked me up a copy of it, hot off the press.  One of my cousin’s friends wrote it and my mom thought it looked just like me, simple and stylish.  The cookbook is broken down in each category by recipes that are either “Everyday Simple” or for “Special Occasions” which I love!  We all know when we have time to cook and when we are working against the clock.  This recipe is perfect to serve at a casual summer dinner or bring as a side to a cookout.

Xx. H

Watermelon, Feta and Pine Nut Salad

– Ingredients –

– 5 C seeded watermelon cubes

– 1/2 C pine nuts, lightly toasted

– 8 oz. feta cheese, cut into 10inch cubes

– 1/4 C fresh mint leaves, cut into thin strips

– 2 T extra-virgin olive oil

– 1 T fresh lemon juice

Salt, to taste

– Steps –

In a large bowl, combine watermelon pine nuts, feta and mint. Toss with oil and lemon juice to lightly coat. Season with salt. Serve immeidately.