On Thursdays and Fridays Nick works from home. He sits perched up in our bedroom in front of the computer, wedged between laundry and old magazines. Smartly, he keeps his headphones on most of the day either listening to a new podcast, Phish, or Grateful Dead show. It being summer, working from home with your wife and two young boys around can be a challenge…for all of us. It’s hard to pretend he’s not here when he is. There are many knocks at the door and frantic requests for help at less than ideal times.
One benefit of these work-from-home days is lunchtime. Once Gray is napping and Dylan occupied, we can sometimes (okay so far it’s only happened twice) sit down together for a grown-up lunch. This Tomato & Crouton Salad is one such meal. Everything on this platter is Island grown – North Tabor Farm greens, Morning Glory Farm Tomatoes and Basil, and Cinnamon Starship Oatmeal Bread. It was delicious.
Tomato & Crouton Salad
serves 2 starving and tired parents or 4 regular people
2 tomatoes, cut into wedges
1 large ball of fresh mozzarella or burrata cheese, roughly torn
1 big handful fresh basil, roughly torn
2 cups baby greens
1/4 loaf of bread, sliced into 1-inch cubes
4 tablespoons olive oil
1 garlic clove, minced
salt and pepper
First, heat a large skillet over medium-high. Add in 2 tablespoons of olive oil and minced garlic. Heat the oil then toss in the cubed bread and a sprinkle of salt. Toast bread until golden and crisp, moving it around the pan often. When the bread is crispy, turn off the heat.
Grab a large platter. Arrange the sliced tomatoes, cheese, croutons, greens, and torn basil in small piles. Sprinkle everything with salt and pepper and drizzle with remaining olive oil. Eat.
Sarah Waldman is a home cook, certified health counselor, recipe developer, and mother living on Martha’s Vineyard. She is the author of Feeding a Family: A Real-Life Plan for Making Dinner Work. Follow Sarah’s island adventures in cooking local, seasonal, wholesome family food at www.sarahwaldman.com.