High summer has finally come to my CSA and I couldn’t be more thrilled. The box we picked up on Monday included cherry tomatoes from tiny to golf-ball size, in shades of red, golden and yellow, plus round red slicers. When this particular moment of the summer arrives, I always celebrate the same way: by putting together a gorgeous platter salad that combines everything in season. Last night my husband and I made our dinner out of this salad (at right) and nothing more (well okay, we also had a bottle of dry rosé).
Since platter salads are all about spontaneity, there’s no real recipe for it, but here’s what I used to build this one (working from the bottom up). With the exception of the mozzarella, it all came from Patti’s farm.
2 ripe red slicer tomatoes, sliced
1 ball fresh mozzarella (about 6 oz), sliced
1 small yellow squash, shaved into thin ribbons with a vegetable peeler
1 handful each yellow and green string beans, blanched and cut into 2-inch lengths
1 handful yellow cherry tomatoes, halved
1 handful red cherry tomatoes, halved
Kernels from 2 ears of corn, blanched
2 sprigs fresh basil leaves, torn when the leaves are large
drizzled with extra-virgin olive oil and red wine vinegar, sprinkled with salt and pepper.
After snapping this picture, I also made one last addition: thinly sliced chives. Best of all, I’m still rolling in tomatoes, beans and squash. I think later this week I’ll make a Greek-inspired platter salad, with feta, mint, and olives.