Picked up an overflowing CSA this week? Totally overdid it at the greenmarket? Freaking out by all the fresh produce that’s growing in your garden?
Yes, summer’s got us dreaming of endless salads (really). And here’s what we're thinking about when we think about summer salad: summer tomatoes. You know the ones – deep red, bright yellow, vibrant orange or green – tomatoes that you’d kill for back in January. Well, grab some of the best ones and start slicing, in any way that makes you happy. We prefer a medium chop, big enough so you can actually taste the tomato, nothing requiring a knife at the table,
Now, get ready to indify: Start by piling on some mellow salt-cured black olives (no pits!), sweet pickled cherry tomatoes and a salty cheese like real blue cheese powder. One of our early discoveries at Mouth? Instead of croutons, use delicious, savory pretzel chips for crunch instead. Then drizzle with organic extra virgin olive oil and fig balsamic vinegar, both made in California. Gently toss it all together with the most stunning beechwood spoons, hand-dipped in vibrant neon to make us even happier.
If it’s a weekend lunch, a glass of rosé certainly wouldn’t hurt, either. Enjoy these Salad Days of summer, people.