We've had so many HOT days in the high nineties that we've lost count, and we know that many of YOU in the south and west have had more than your fair share of summer here lately too! Whether it's salads, sandwiches, grilled goodies or ice cream for dinner, how do you keep everyone fed at this time of year?
What are YOUR favorite BEAT THE HEAT recipes?
Share 'em all in today's Recipe Round-Up!
Here's one of our favorite flavor-packed recipes that doesn't heat up the kitchen. Bonus: You can use your garden's freshest veggies too!
From our own kitchen, this is our version of this popular summertime salad...adjust it to what's growing in the garden and for your family's taste. You can even use ready-made salad dressing for quick preparation. Enjoy!
|1/2 c. olive oil, divided||Vinaigrette:|
|1 loaf French bread, cut into 1-inch cubes||1 t. garlic, minced|
|1 t. salt||1/2 t. Dijon mustard|
|2 to 3 ripe tomatoes, cut into 1-inch cubes||3 T. champagne vinegar|
|1 red pepper, cut into 1-inch cubes||1/2 c. olive oil|
|1 yellow pepper, cut into 1-inch cubes||1/2 t. salt|
|1 cucumber, sliced 1/2-inch thick||1/4 t. pepper|
|1/2 red onion, halved and thinly sliced|
|1 bunch fresh basil, coarsely chopped|
|3 T. capers|
|Optional: salt and pepper to taste|
Heat 2 tablespoons oil over low to medium heat in a large skillet. Add bread and salt to skillet; saute until deep golden, about 10 minutes, tossing frequently and adding remaining oil as needed. Drain on paper towels. Mix remaining ingredients except salt and pepper in a large salad bowl; add bread. Whisk together all Vinaigrette ingredients. Drizzle Salad with Vinaigrette and toss; add salt and pepper to taste, if desired. Let stand for 30 minutes before serving. Makes 12 servings.
Watch our video below to see it all come together!
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