This country style salad is bright, flavourful and hearty. Pair it with soup for a simple meal, or make a big bowl of it and bring it to your next potluck!
1/2 cucumber
1/2 cup olives
1/3 cup capers
1 small jar artichokes, marinated in olive oil
1/3 cup green onions, chopped
1/2 small red onion, chopped
1/2 cup fresh basil chiffonade
1/2 loaf or 2 cups ciabatta bread, roughly torn. (Use day old bread for best results, and double check with the bakery that it's vegan as some places use milk or butter.)
For dressing:
5 shallots minced
1/3 cup balsamic
3/4 cup olive oil
1 tsp Dijon mustard
1 tsp rosemary, minced
Directions
1) Chop tomatoes and remove seeds.
2) Dice cucumbers, removing seeds if they are particularly wet
3) Roughly chop the artichoke hearts
If using fresh bread, toss the salad right before serving so it doesn't get soggy!
Ingredients
For salad:
2 tomatoes (Use organic for best results. I used two straight from my garden!)1/2 cucumber
1/2 cup olives
1/3 cup capers
1 small jar artichokes, marinated in olive oil
1/3 cup green onions, chopped
1/2 small red onion, chopped
1/2 cup fresh basil chiffonade
1/2 loaf or 2 cups ciabatta bread, roughly torn. (Use day old bread for best results, and double check with the bakery that it's vegan as some places use milk or butter.)
For dressing:
5 shallots minced
1/3 cup balsamic
3/4 cup olive oil
1 tsp Dijon mustard
1 tsp rosemary, minced
Directions
1) Chop tomatoes and remove seeds.
2) Dice cucumbers, removing seeds if they are particularly wet
3) Roughly chop the artichoke hearts
A gorgeous vegan mise en place!
4) Mix tomatoes, cucumber, red and green onions, capers, artichokes and olives in a large bowl.
5) To make vinaigrette, place all ingredients in a bowl and whisk briskly until combined.
6) Toss bread with vegetables and vinaigrette. Serve and garnish each salad with a pinch of the basil chiffonade.
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