Since Summer is officially here, my desire to spend long hours in the kitchen decreases. I want to eat lighter and simpler and take full advantage of the bounty of summer produce. This recipe was inspired by the Quinoa and Grilled Sourdough Salad by Yotam Ottolenghi (yes, yes call me Chef Stalker) but I do say inspired because it quickly took on a life of its own and I hope that it does the same for you.
Add the max amount of your favorite summer vegetables and make it your own. The recipe is a cross between a Lebanese fattouch, an Italian panzanella and a Greek salad and can stand up to whatever ingredients that you have on hand or would like to add.
Quinoa is a fascinating texture to add to your salads – toss in a handful to simple dinner salads or more complicated chopped salads.
Chop, mix, munch and repeat!
- ¼ cup quinoa
- 4 slices of sourdough bread (I used sliced Italian bread)
- ⅓ cup olive oil + extra for bread
- 4 ripe medium tomatoes (I used a combo of red, yellow and campari)
- 3 small cucumbers, unpeeled (I used one really large English cucumber)
- ½ small red onion (I did half of a vidalia)
- 4 tbsp chopped cilantro
- 1 tbsp chopped mint (I only had a bit so I used more basil)
- 1 tbsp basil
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1½ tbsp red wine vinegar
- 2 garlic cloves, crushed
- ½ cup sunflower seeds
- ½ – ¾ cup roughly chopped buffalo mozzarella
- black pepper
- Preheat oven to 350 degrees F. Place the quinoa in a pot of boiling water and cook until tender, between 9 and 11 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
- Brush the bread with oil (or butter) and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until completely dry and crisp. Let cool and break into bitesize pieces.
- Dice the tomatoes and cucumber. Finely slice the onion. Place in a mixing bowl and combine with all other ingredients, including quinoa and bread. Taste and adjust seasoning.