Summer Harvest Salad by Foodie’s Chef Laura Brennan
September 7, 2021
A slow stroll through the Copley Square Farmers’ Market on a late summer Tuesday afternoon
provided the ingredients for this colorful & delicious salad with at-peak fruits & vegetables.
Heirloom tomatoes, never refrigerated, heavy and juicy are the perfect choice for this salad. The
two small cucumbers I peeled and sliced were so fragrant; I had forgotten about the aroma of a
very fresh cucumber. And I discovered a delicious and new-to-me ingredient pairing: peaches and
kale. Who knew they went together so well? Now in season at Foodie's!
- Prep: 50 mins
- Cook: 50 mins
- Yields: 4 to 6
Ingredients
3⁄4 loaf of crusty French baguette (I used a 12-ounce, 15-inch loaf)
4-5 tablespoons extra virgin olive oil, divided
2 each, ripe but firm peaches
2 small or 1 medium cucumber
4 cups curly kale: measured after being washed, dried, stems removed and torn into bite-sized
pieces (probably 1⁄2 bunch)
1⁄4 cup (2 ounces) prepared vinaigrette, such as balsamic
1 1⁄2 to 2 tablespoons finely grated parmesan cheese
2 pounds ripe heirloom tomatoes in different colors and shapes 8-ounces fresh mozzarella
kosher & freshly ground pepper to taste
optional: fresh basil leaves
Directions
Cut and toast big croutons
Pre-heat the oven to 350 degrees. (And light the grill if using.)
Use a serrated knife and cut off one end of the baguette. (Eat this crusty heel with a bit of butter
while you prepare the rest of the salad!) Slice about 3⁄4 of the baguette into 1 1⁄2-inch slices. Cut
each slice into 4 or 6 big pieces. Each piece will have some crust. Toss all the croutons into a bowl,
drizzle with 2 or more tablespoons of olive oil and toss to evenly coat. Sprinkle with a teaspoon of
kosher salt and toss again to evenly distribute the salt. Empty the crouton bowl onto a sheet pan
and toast for 6-10 minutes, stirring a couple of times, until the croutons are toasted and crispy.
Remove pan from oven and set aside to cool.
Grill the peaches
Wash and dry the peaches and cut in half. Remove the pits and lightly, lightly oil the halves. Put
them on a plate and bring to the grill. Grill flat-side down over medium-low heat. Char slightly,
don’t burn. Turn peaches over and briefly grill the rounded sides as well. Return to the plate and let
cool for a few minutes before slicing.
Prepare the kale
Wash and dry the kale. Tear the kale from the (tough) center stems and tear the leaves into smaller
pieces. Measure 3-4 cups of kale and put into a large bowl. Drizzle with 2 tablespoons (or more if
needed) of your vinaigrette of choice. Sprinkle lightly with salt & pepper and a bit of kosher salt as
well. Mix the toasted croutons into the kale. Add 1-2 tablespoons of grated parmesan cheese and
toss to combine. Line a platter with this kale salad.
