
Stacked Tomato, Summer Vegetable and Grilled Bread Salad
Ingredients (20)
- 4 tablespoons olive oil
- 2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh mint and basil
- 1 teaspoon honey
- 1/2 teaspoon finely chopped kalamata olives
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon ground sea salt
- 1 cup sliced cherry tomatoes (or other tiny tomatoes)
- 2 red bell peppers (choose long peppers over squatty ones)
- 2 large zucchinis
- about 1/3 cup olive oil
- sea salt
- 4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
- 1 garlic clove, peeled
- 3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix)
- 2 small tomatoes, preferably yellow, sliced into fat rounds
- 1/4 cup very roughly chopped basil and mint leaves
- 4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (8)
- 9 oz. Don Julio Blanco Tequila
- 1 cup Ice
- 3 cups Frozen Strawberries
- 1 1/4 cups Grapefruit Juice
- 2.5 oz. Lime Juice
- 4 oz. Agave
- Pinch of Salt
- Fresh Strawberry Garnish
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