Summer Harvest Salad by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Summer Harvest Salad by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 3u20444 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 1u20442 bunch); 1u20444 cup (2 ounces) prepared vinaigrette, such as balsamic; 1 1u20442 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

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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...

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Ingredients

3u20444 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 1u20442 bunch)
1u20444 cup (2 ounces) prepared vinaigrette, such as balsamic
1 1u20442 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