I’m not great with change, and that includes the seasons. Before soup season settles in for real, let’s give summer another look in the rearview mirror.

A colourful salad that pulls together all the very best of everything that summer has to offer, and thankfully is still serving up: Tomatoes (of course!!), loads of fresh herbs with, cucumbers and pickled onions, plus some deliciously toasted (on the barbie - of course) no fuss, pull apart croutons that soften as they soak up the juices from the tomatoes and the dressing. 

One final, FINAL hurrah wrapped up in a bowl of deliciousness before heading into the hustle and bustle of Hallow-thank-mas. (Or is that Thank-hallow-mas?) Or just the cooler months.

This salad is spectacular with local, fresh tomatoes from the field, but the real beauty of this salad is that it can easily be re-created with out-of-season ingredients to a respectable, tatstes just like summer, facsimile.

Inspired by Chef Lynn Crawford’s recipe in her wonderful Farm to Chef cookbook, I can’t think of a better salad to gently bridge you from summer to fall.

I would seriously recommend saving this recipe and putting it into your menu again sometime in mid December,  when everything is getting to be a bit too much, and you’ve forgotten what summer feels like!

Let’s make this:

INGREDIENTS:

For the Pickled Onions (makes about 1 cup:

• 1/2 lg red onion, thinly sliced (to get about 2 cups)

• 3/4 C seasoned rice vinegar

• 1/4 C water

• 1/4 C granulated sugar

For the Salad & Croutons:

• 1/2 baguette

• 1/2 C plus 2 Tbsp olive oil

• 1 pint mixed cherry tomatoes (red, yellow & orange), quartered

• 3 small field or heirloom tomatoes, mix of colours if available, sliced into 8 wedges

• 3 small persian cucumbers, halved lengthwise and sliced diagonally into 1/4 inch chunks

• 1 - 2 Tbsp capers, drained and chopped

• 2 Tbsp pickled jalapeño peppers, minced

• 1 Tbsp Dijon mustard

• 2 tsp fresh dill, finely chopped | save more sprigs for garnish

• Kosher salt & cracked black pepper

• 4 C mixed greens

• 3/4 C crumbled feta

THIS IS HOW:

• For the sweet pickled onions: in a small saucepan, combine sliced onion, vinegar, water and sugar. Simmer gently over medium heat until sugar dissolves and onion softens. Transfer 1/2 C of the onions to a plate to cool and reserve 3-4 Tbsp of the pickling liquid. Place remaining onions and liquid in a lidded jar and store in the fridge for another use.

• Cut baguette in half lenghwise and brush both sides with olive oil. Lighly grill or place in a heated oven until toasted. Let slices cool slightly and rip into bit-sized chunks.

• Place baguette pieces in a large bowl and add all tomatoes, cucumber, capers and pickled onions.

• Make the dressing: in a bowl or measuring cup, combine 2 Tbsp pickling liquid, jalapeños, mustard and dill. Gradually whisk in olive oil until well combined. Season to taste with sale and pepper, adding reamaining 1 Tbsp of pickling liquid if desired.

• Pour over tomato bread mixture and toss lightly to combine.

• Arrange mixed greens on a large serving platter. Spoon tomato-bread mixture over top and add crumbled feta. Garnish with sprigs of dill.

Did you make this recipe? Tag me and let me know!

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