Enjoy the perfect summer salad from Madelyn, our Design Director!

  • With things heating up, what’s the one Yummie summer staple you feel like every woman should have in their closet? 
    Madelyn: I’d say Kimia Smooth Solutions Bralette. Right now, I’m wearing it with everything. It’s lightweight, breathable, smooths everything out while still giving me a nice shape, and you can’t see any lines under my tops! It’s a bra that I totally forget that I’m wearing.  That’s so important right now because we all want to be as comfortable as possible.

  • You previously mentioned that you were trying out new recipes during quarantine - were you successful? 
    Madelyn: I’ve probably have about an 85% success rate! Lol! Most of the new recipes I have tried have turned out great and some not so much.
     
  • Are there any exciting summer activities you are looking forward to? 
    Madelyn: Summer is very different this year since I’m not traveling as much due to the need to social distance. However, my boyfriend and I are driving to Maine soon and I’m really excited to have fresh lobster!

  • What inspired you to make this dish? 
    Madelyn: Summer is my favorite season for food. I prefer to shop at the famers market and purchased most of the ingredients there. The smells, colors, and fresh taste of the veggies inspire me weekly.

  • Are there any featured Yummie recipes that you’re looking to try? 
    Madelyn: I’d love to try Christina’s Eggplant Parm! I’ve had it once before in the office and it was delicious. I’m curious to see if I can achieve the same results. 😊

 


INGREDIENTS (Serves 4-6)

FOR THE CROUTONS:

  • 1 pound slightly stale sourdough or country bread, thickly sliced
  •  cup extra-virgin olive oil
  • Kosher salt

FOR THE SALAD:

  • 4 to 5 cups Persian or Kirby Cucumber Chunks (don’t use regular cucumbers as the skin is too thick)
  • Kosher salt and freshly ground black pepper
  • 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks
  • 8 to 12 ounces halloumi
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 2 tablespoons thinly sliced red onion or scallions, plus more to taste
  • 2 to 3 tablespoons coarsely chopped fresh basil
  • 2 tablespoons red wine vinegar, plus more as needed

TO MAKE THE CROUTONS:
  1. Heat oven to 400 degrees.
  2. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
  3. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
  4. Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes.
  5. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.


TO MAKE THE SALAD:
  1. In a medium sized bowl, toss the cucumbers with about 1/2 teaspoon salt. Set aside.
  2. In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
  3. Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
  4. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
  5. Add cucumbers, red onion or scallions, fresh basil and 2 tablespoons vinegar to the bowl with the tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes.
  6. When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
  7. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.

TO MAKE THE HALLOUMI:
  1. Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil.
  2. Heat oil over medium-high until rippling.
  3. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
  4. Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
  5. At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately.

 

If you make this recipe, please remember to tag us on Instagram!

What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes! 

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