This week, Robin Selden of Marcia Selden Catering shows Tina Redwine how to make some delicious summer-time favorites. 

Croutons

1 loaf Ciabatta or Country French bread, cut (or torn) into 1-inch pieces

Kosher salt

freshly ground pepper

olive oil

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 large ripe peaches, cut into cubes

1 fresh mozzarella, cut into cubed

1 cucumber, seeded & cut into cubes

1 pint grape tomatoes, halved

½ sweet or red onion, sliced

20 basil leaves

12 mint leaves

Dressing: Combine ingredients in a small bowl and whisk together to incorporate & emulsify. Set aside.

For the bread: Preheat the oven to 400 degrees F.

Put the cubed bread on a baking sheet, drizzle with oil and season with salt and pepper. Bake until toasted (should be a nice golden brown). Let cool and set aside.

Salad: In a salad bowl combine the peaches, cucumbers, tomatoes and onions. Gently toss. Add the mozzarella. Drizzle the dressing over the top. Toss in the croutons, basil and mint and toss gently to mix thoroughly and coat everything with the dressing.

Season with Kosher salt and freshly ground pepper. Let stand at room temperature for about 15 minutes before serving. Drizzle with extra virgin olive oil & balsamic glaze right before serving.

Robin Selden
info@marciaselden.com
P: 203-353-8000
F: 203-356-1400
65 Research Drive,
Stamford, CT 06906