Cold snap mid-June? Eek! We've got you covered with this hearty sourdough salad. It's simple, versatile, and tasty! This recipe is written as a simple, kid-friendly side dish, but you can add in mackerel, anchovies, and/or mozzarella to really up the protein ante and make it an entire meal! Parsley, anchovies, & red pepper flakes would really zing up the flavor profile for the adventurous eaters!
Ingredients:
1 garlic clove, crushed
1/4 c olive oil
sea salt
2-3 slices Leaven & Love GF sourdough (classic or paleo), toasted, then cubed
6 oz cherry or plum tomatoes
1/4 t lemon zest
1/2 t lemon juice
2 T basil leaves, finely chopped
Instructions:
1. Warm the olive oil over low heat, then add the garlic and salt and cook gently until the garlic is soft.
2. Add the sourdough to the oil and toss until well coated. Transfer to your serving bowl, leaving as much as the leftover olive oil in the pan to drizzle on later.
3. In a separate bowl, mix the tomatoes, lemon zest, lemon juice, and basil.
4. Once ready to serve, add the tomato mixture to the bowl of bread. Carefully toss everything together and drizzle with remaining olive oil.
Enjoy!
Let us know if you try this recipe out! Tag us @leavenandlove on IG or shoot us an email leavenandlove@gmail.com.