Cooking Classes and Summer Recipes

We are right in the middle of the dog days of summer… Too hot to do much of anything!  But, we still have to eat!  So I put together this refreshing salad using the star of my garden…tomatoes!!  (For a more filling meal, add a piece of grilled chicken or fish)

And speaking of summer, do not forget about my fantastic August cooking classes taking place in the Hamptons!!  And look out for our September dates as well.  Click HERE to register or learn more about them!

FLAVORS’ BREAD, TOMATO, AND MOZZARELLA SALAD

1 pound boccancini, drained and patted dry

3/4 pound cherry tomatoes

24 croutons

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

3/4 cup coarsely torn fresh basil leaves

1/4 cup coarsely chopped flat-leaf parsley

Salt and freshly ground black pepper

In  a large bowl, toss together the boccancini, tomatoes, croutons, oil and vinegar.  Add the basil and parsley and season to taste with salt and pepper.  Toss again and serve at room temperature, within an hour of completion.