Mid-summer and the local tomatoes are beginning to appear at the farmer’s markets (thank you Gallatin Valley Botanical!) Try them with a fresh shallot vinaigrette, a nice crusty bread like the one they bake at Blackbird (or a levain from Wild Crumb), and fresh goat feta (thank you Amaltheia!) Wine? A cold-cold-cold rosé from the south of France (thank you Winegardner’s!)
Start by whisking up this shallot vinaigrette and gathering your other ingredients: crusty bread, olive oil, tomatoes, feta, parsley and chives…
- crusty bread, torn into 2-bite chunks
- a couple tablespoons olive oil
- fresh cherry tomatoes
- parsley leaves, chopped
- chives, chopped
- shallot vinaigrette (see recipe in the post)
- fleur de sel
- Make croutons: Preheat oven to 375 degrees F. Put torn bread pieces in a bowl and drizzle with a couple tablespoons of olive oil. Toss with your hands to coat then transfer to a rimmed cookie sheet pan to crisp in the oven, 10 - 15 minutes should do it. Remove from oven and set aside to cool.
- Slice cherry tomatoes in half and place in salad bowl. Add parsley, chives, croutons, and drizzle with shallot vinaigrette, starting with two tablespoons and adding more if you wish. Gently toss, crumble on the feta, give one more gentle toss, and it's ready for serving. Pass the fleur de sel.
- Tomatoes are no good after being in the refrigerator, so don’t put them in there! Keep them at room temperature and make this salad just before you are going to serve it.
- Make this a “BLT” salad by crumbling on some cooked bacon. Yummy! Especially with Beeler’s bacon, available at the Co-Op.
- Serve on top of fresh greens for even more veggie. (No need to dress the greens.)