All right. It’s official. Summer is almost over.
Officially, in some countries including Canada it finishes on September, 23 this year. I’m super excited not to live in Russia anymore where summer ends on September, 1. Actually in the area I used to live it lasts somewhere between the beginning and the end of July.
12 days more! Does that sound fantastic?
However, some my favorite food bloggers have started posting their fabulous fall recipes
Indeed, I love fall. It’s an absolutely gorgeous season here in Ontario. Usually, it’s still very warm and nice so I’m not putting my shorts away yet.
Besides, fall is packed with some amazing activities such as picking apples and pumpkins on a farm. What could be better, eh? Exactly! Making delicious and comfort apple and pumpkin food! #superpumpedagain
But that’s too early to talk about that on my blog. I’ve already started thinking about my fall food endeavours, but I am not done with some summer stuff yet. You may remember I was panicking few times about the summer recipes I would not manage to post. For example, here. And here too. Surprisingly, I’ve been doing quite well recently having published most of the accumulated photographs.
Unfortunately, I screwed up some good stuff because I had been waiting too long. That long that some seasonal fruit gone. I don’t think there’s any reason to publish the recipe for an apricot salad right now. That might be the first recipe to post next June, haha.
But there are still a lot of good things happening now such as peaches, watermelons, and plums.
And sure tomatoes. Juicy, sweet, and still delicious – not that artificial stuff you could buy in winter!
First, I was dubious about sharing this salad recipe. There’s nothing creative and interesting about it. Plus, who doesn’t now Panzanella Salad and the similar tomato bread salads? On the other hand, this Tomato Bread Basil Salad is so delicious that I just cannot resist but sharing it here. Moreover, not only does Havoc In The Kitchen provides you with some tasty recipes, but it also works as a catalogue for myself.
There’s something unique in a combo of tomatoes, bread, and basil generously
drizzled soaked in the mixture of olive oil and balsamic. Simple, hearty, and flavorful.
So, guys, there’s my advice. Don’t waste last summer days. Grab some juicy colorful tomatoes, fragrant basil, and hearty bread, and make this Tomato Bread Basil Salad. Fall will wait.
And what about you, folks? Are you ready to say ‘goodbye’ to the summer or you’re still having the summer mood? Have you already started thinking about the food you would be making this fall? And about Christmas?:)
Fresh and juicy Tomato Bread Basil Salad always is a good idea. You just need to find good and sweet tomatoes since they're the key to a success.
- 3 cups mixed tomatoes, halved or sliced
- 1 small ciabatta bun (200 gr)
- 1 cup fresh basil
- 1/2 small red onion, sliced
- 1 garlic clove, minced
- 3-4 tablespoons olive oil
- 2 tablespoons balsamic
- pinch of sea salt and black pepper
- In a small mason jar mix the olive oil, vinegar, salt and pepper and vigorously mix for a minute to combine all the ingredients.
- In a bowl, combine the remaining ingredients.
- Drizzle with the dressing and toss to coat.
- Place in the refrigerator for at least 30-40 minutes. Mix once or twice to evenly cover the ingredients with the dressing.