Serves 4 to 6 as a main dish
Though light and low in fat, this one-dish meal is sustaining enough to satisfy hungry appetites. You'll see why salads like this - of bread, vegetables, and herbs - have always been improvised by cooks throughout the Mediterranean. They were and are born of ingredients found in almost every kitchen - the last remnants of the previous week's bread baking, dried out perhaps, but far too important as food to ever throw away; vinegar, always in the larder for flavoring and preserving; and whatever vegetables the market offers at any particular time.
Use the following as a starting point, and be sure to use organic ingredients if at all possible. They make a big difference not only in what you put in your mouth, but to our environment.
Finish with the herb leaves. A large white bowl sets off the salad's color beautifully. Serve lightly chilled.
Copyright 1996 Lynne Rossetto Kasper
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.