End-of-the-Summer Tomato Bread Salad with Peppers and Black Olives

Tomato Bread Salad 2-2

This salad is a combination of inspiration from the excellent dinner party thrown by Outstanding in the Field and a recipe in the founder’s book, Outstanding in the field, a farm to table cookbook, by Jim Deneven and Marah Stets.  I love the sweet roasted yellow peppers and fresh juicy tomatoes with the salty cured black olives and capers.  And the bread soaks in all the flavors of the simple vinaigrette to make this a hearty salad that you can make a meal out of. Adjust the amounts of the different ingredients to suit your taste…mine has a bit less bread and a bit more of everything else!

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1 Loaf Italian country bread, crusts removed and cut into 1-inch cubes

2 yellow bell peppers, roasted, seeded, peeled and cut into 1 inch squares (see note below)

1 pound ripe, juicy tomatoes

1 medium cucumber (I used watermelon gherkins)

2 tablespoons capers, rinsed and drained

1/2 cup dry cured black olives, halved and pitted

2 handfuls baby arugula

2 teaspoons anchovy paste

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves

Preheat the oven to 350 degrees.  Toast the bread cubes until they are dried out all over, about 10 minutes. Cut the tomatoes in half and remove the cores and seeds.  Cut them into 1/2 inch cubes.  Peel, half, and seed the cucumber.  Cut into 1/4 inch slices

In a large bowl, combine the bread, peppers, tomatoes, cucumbers, arugula, capers, and olives.  Toss together until well combined,  In a small bowl, whisk together the anchovy pastes, balsamic vinegar and olive oil. Drizzle vinaigrette over salad and toss well (you may not need all the dressing) .  Season to taste with salt and pepper.  Let the salad sit for 15 minutes or so to let the bread soak in the vinaigrette.  (the chef suggests 3 hours, which is probably more traditional, but I like this best when the bread has soaked in the flavors yet still retains a bit of crunch around the edges).  Tear the basil leaves and add them to the salad just before serving.   Serves 6-8

NOTE:  To roast peppers:  Preheat oven to 450 degrees, roast whole peppers on a baking sheet until black and blistered all over.  Remove to a paper bag, close and let rest 15 minutes to steam themselves.  At this point you will be able to peel, core and seed them quite easily.

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Roasted New Potato Salad with Arugula and Goat Cheese

potato salad to post

There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

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3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

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