Peasant's Supper Salad

Serves 4 to 6 with leftovers

Don't be put off by the long list of ingredients - it's a collection of bits and pieces from the fridge, pantry, garden, or market. You don't do much more than blend everything together and let the ingredients get to know each other.

Stale bread is still like money in the bank for most Mediterranean peoples - the best bread to use for salads. This salad cashes in on the first cherry tomatoes of the season, but do improvise with whatever fresh vegetables are at their peak. Shop at the farmer's market, or gather what's ripe in the garden.

The salad's prettiest piled on a plain white platter or bowl. Serve it cool, but never, ever cold.

• 1 medium red onion, cut into 1/2 inch dice
• About 4 cups ice water
• About 4 cups (1/2 loaf) leftover coarse chewy country bread cut into 1-inch pieces
• 7 tablespoons wine vinegar, and more as needed
• 1/2 cup cold water
• 2 oil-packed anchovy fillets (you won't taste them, but they deepen and enrich the salad)
• 1 small clove garlic, minced
• 1 small stalk celery with leaves, thinly sliced
• 2 sweet yellow peppers cut into 1/2-inch dice
• 1 small cucumber, peeled, seeded, and diced
• 2 1/2 pounds ripe, delicious-tasting cherry tomatoes (2 to 3 baskets of organic grape, 'Sweet 100s' or 'Sun Gold' varieties), halved
• Handful sugar snap peas, trimmed and halved
• About 18 fresh basil leaves
• 1 medium-hot fresh chile, seeded and chopped (optional)
• 12 Italian oil-cured or Greek kalamata olives, pitted
• 3 whole scallions
• 1 tablespoon capers, rinsed
• 6 or so fresh mint leaves
• 3 tablespoons fruity extra-virgin olive oil
• 3 ounces ricotta salata or feta cheese, crumbled
• Salt and freshly ground black pepper to taste

1. In a small bowl, cover onions with ice water. Put bread in medium bowl, tossing with 3 tablespoons of the vinegar and the 1/2 cup water. Chill 30 minutes while preparing other ingredients.

2. In a large bowl, mash together anchovy, garlic, and remaining 4 tablespoons of vinegar. Let stand about 10 minutes (this mutes the anchovy). Add the celery, peppers, cucumber, tomatoes, and peas.

3. Set aside a few whole herb leaves, then finely chop the rest with the garlic, chile (if using), olives, scallions, and capers. Add these to the bowl. Drain the onions and toss them in the bowl, too.

4. Squeeze the bread dry. Fold it gently into the salad along with the cheese. Taste the salad for seasoning, adding a little more vinegar if needed. Garnish with the herb leaves. Serve at room temperature with Iced Moroccan Tea.

July's Sunday Suppers Menu
Lynne's Menu Introduction
Iced Moroccan Tea
Peasant's Supper Salad
Stirred Lemon Ice Cream

Sunday Supper Home | Recipe Box | Share recipes in Food Talk

Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast