We just moved into our house in June, and the yard will likely be next year's project, so I don't have a garden of my own. I'm also not sure if I have a green thumb, but I have some in my social circles (hence the garden fresh basil in this recipe - thanks Jolene!). I have been enjoying Canadian grown summer fruit (cherries, nectarines) and picked fresh Saskatoon berries at our lake, but right away, my thoughts went to tomatoes for this post.
I love a good, garlicky bruschetta, but I also enjoy salads this time of year - I mean, do you really want to heat up the house with the stove?! So, a combo was my end goal. I made croutons, which I usually don't, because I think of bruschetta with a crispy bread. I also left some options depending on if you're using this as a side dish or an entree, or if you're not a big fan of onion, for example.
4 ripe, roma tomatoes, de-seeded and diced
1 clove garlic, minced
1 Tbsp fresh basil, chopped
2-4 cups of fresh spinach, washed and torn
1/4 cup feta, crumbled
1-2 Tbsp red onion, diced
1 Tbsp olive oil
1 tsp balsamic vinegar
salt and pepper, to taste
1 1/2 cups bread, cubed (I used leftover multigrain artisan bread)
1 Tbsp olive oil
1. Croutons: Heat oven to 375F. Drizzle 1/2 Tbsp olive oil on baking sheet. Add cubed bread, drizzle remaining 1/2 Tbsp and lightly toss to coat. Make sure bread is spread out. Place in pre-heated oven and bake for about 6 minutes, or until golden brown. Check and shake pan about every 2 minutes for even cooking.
2. Let croutons cool.
3. Combine salad ingredients and toss. Add olive oil, vinegar, salt, and pepper.
4. Mix in croutons and serve.
So simple, so flavourful, and a recipe I will definitely be making again!
See below for other garden inspired ideas and enjoy the rest of your summer!