Big Summer Salad with Rustic Croutons

surlatable.com

Debbie Fenner

subheading: Salad:

2 ears of corn, grilled and kernels removed

2 pounds heirloom tomatoes, cored and cut into wedges

1 pound nectarines, cored and cut into wedges

1 bunch Italian kale, stem removed and sliced thinly

1 small red onion, cut into a small dice

9 ounces fresh mozzarella, torn into small pieces

subheading: Herb Vinagiagrette:

1 medium garlic clove, minced

1 small shallot, minced

1 large lemon, zested and juiced

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

3 tablespoons chopped fresh herbs, such as flat-leaf parsley, chives, basil and dill

½ cup extra-virgin olive oil

Sea salt and freshly ground pepper

subheading: Rustic Croutons:

1 small rustic loaf of bread, torn into 1" pieces

6 tablespoons olive oil

2 cloves of garlic, minced

Sea salt

Freshly ground black pepper

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