A while back I posted a picture of this salad. It was so meaningful on so many levels. I’m sure I’m not the only mom out there that has put selfcare on the backburner. I always have selfcare on the brain, but when I finally get a chance to do a little something for myself, I’m exhausted. So selfcare essentially means falling asleep early, usually in my son’s bed, and still feeling stressed and overwhelmed. It’s easy for me to get to that point, I have anxiety and try to work through it rather than medicate. Most of the time, it’s ok, but certain things trigger it. My son getting sick just happens to be one of those things. I’ve gotten better, but I still panic. Also, I work full time, so finding care when he’s ill isn’t often easy and honestly, I want to be able to take care of him. I love being a mom! So in typical fashion, I tested his temperature about 500 times – I’m sure, I barely slept, I didn’t eat, and I basically sat there monitoring his fluid intake and staring at him. It’s weird, I know. Also, he’s 4 and insists that I worry too much. Guilty! Thankfully, I was able to somewhat pull myself together and I spent time in the kitchen making this absolutely beautiful and equally delicious salad. I have so many tomatoes from my garden and I needed to use them up. Healthy, a bit fancy – sounded like the perfect selfcare moment to me! It’s so simple and have I mentioned delicious….because it was….
For the dressing, I used the immersion blender as the original recipe suggested. It won’t combine everything fully, at least is didn’t for me, but it definitely chopped the basil up nicely. Then you have the rustic croutons, that are literally so good I had to stop myself from eating them all before they made it to the salad. I cannot recommend this enough. I would describe it as a heavier caprese salad perfect for a main dish but also great as a starter.
Farmer’s Market Salad
For the crostini:
- 3 tbsp butter, at room temp
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tbsp minced frech oregano
- salt and pepper to taste
- 1 medium loaf of crusty artisan bread, sliced 1/2 - 3/4 inch thick
For the basil vinaigrette:
- 1/4 cup EVOO
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp white wine vinegar
- 1 clove garlic, minced
- salt and pepper to taste
- 3 large basil leaves, chopped
To finish the salad:
- To make the crostini, heat your oven to 400 degrees F (alternately, you can heat a grill and grill the toast). In a small bowl, combine the butter, garlic, paprika, oregano, salt, and pepper. Mix until evenly combined. Spread some of the butter mixture on each side of the bread slices. Place the bread on a baking sheet and cook for 10-12 minutes, until the bread is toasty., flipping halfway through.
- To make the vinaigrette, combine the oil, lemon juice, vinegar, garlic, salt, pepper, and basil leaves in a liquid measuring cup. Blend until mostly smooth with an immersion blender. If you want a more smooth vinaigrette, you can use a food processor.
- Place the tomato wedges, in a medium bowl. Drizzle lightly with oil and season with salt and pepper, set aside. Place the cheese in the center of a serving platter. Arrange the lettuce leaves around the cheese on the platter. Add on the toasted bread slices and the tomato wedges. Sprinkle with the additional chopped basil. Pour as much vinaigrette over the entire platter as you would like.
Original recipe from Everyday Annie.