Tastē Thursday~ With a move coming up halfway through gardening season, I sadly restrained from planting my garden this year and settled for one lonely tomato plant. I am eagerly waiting for it to start producing so we can enjoy some fresh, homegrown tomatoes before we pack up and drive away. In anticipation of this year's miniature harvest, I am sharing a scrumptious and light salad that will help you enjoy some of the "fruits" of the season. I first made this at the beginning of May and used Campari Cocktail Tomatoes - they are smaller than your typical tomato and were delicious. The homemade croutons add an easy but customizable crunch. Fresh, torn mozzarella would also be a tasty addition. Light and healthy, this a perfect salad for a summer evening.
Stella Artois Tomato, Arugula, and Basil Salad
Serves 4
Adapted from kentuckyderby.com
Ingredients
5 ripe tomatoes (sliced thickly)*
1/4 cup Nicoise olives (halved)
1/4 cup loosely packed basil leaves (chopped)
4 thick bread slices (torn or cut into bitesized pieces)
Olive Oil (for bread)
4 oz. arugula leaves
6 tablespoons olive oil (for dressing)
1/4 cup red wine vinegar
1/4 cup Stella Artois
Preparation
Preheat oven to 350 degrees.
Toss torn bread in olive oil and toast for approximately 10 minutes or until golden brown. Meanwhile, in a small bowl whisk together 6 tablespoons olive oil, 1/4 cup red wine vinegar and 1/4 cup Stella Artois. Place all ingredients in salad bowl and gently toss with desired amount of dressing. Season with salt and pepper and serve.
*Tailor the number of tomatoes according to the size of the tomatoes and how much tomato you want in your salad.
Stella Artois Tomato, Arugula, and Basil Salad
Serves 4
Adapted from kentuckyderby.com
Ingredients
5 ripe tomatoes (sliced thickly)*
1/4 cup Nicoise olives (halved)
1/4 cup loosely packed basil leaves (chopped)
4 thick bread slices (torn or cut into bitesized pieces)
Olive Oil (for bread)
4 oz. arugula leaves
6 tablespoons olive oil (for dressing)
1/4 cup red wine vinegar
1/4 cup Stella Artois
Preparation
Preheat oven to 350 degrees.
Toss torn bread in olive oil and toast for approximately 10 minutes or until golden brown. Meanwhile, in a small bowl whisk together 6 tablespoons olive oil, 1/4 cup red wine vinegar and 1/4 cup Stella Artois. Place all ingredients in salad bowl and gently toss with desired amount of dressing. Season with salt and pepper and serve.
*Tailor the number of tomatoes according to the size of the tomatoes and how much tomato you want in your salad.
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