Farmstand Herb Bread Salad Food

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

FARM-STAND SALAD WITH GRILLED TURKEY SAUSAGE

Steps:

• Prepare a stove-top griddle or an outdoor grill.
• In a large bowl, combine all of the vegetables and set aside.
• Grill the sausage until golden brown, about 5 to 7 minutes. Transfer to a cutting board and cut into 1/4-inch pieces. Grill the bread until golden, about 2 minutes.
• Toss the sausage into the salad bowl, drizzle the Buttermilk Dressing over, and toss to incorporate. Place a slice of grilled bread on each of 4 dinner plates and arrange the salad over each piece.

FRAGRANT MIXED HERB AND FLATBREAD SALAD (DOMAAJ)

Steps:

• Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
• Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
• To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
• Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.

FARM STAND CORN SALAD

Steps:

• In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
• Add asparagus and continue cooking an additional three minutes.
• Strain, then blanch by submerging in a large bowl of ice water.
• When cool, strain and shake off excess water.
• Place in a large bowl; add tomatoes and basil.
• In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
• Pour over corn mixture, season generously with salt and pepper, toss, and serve.