Don't get me wrong. The weather is beautiful right now, the air crisp, the sun bright, the breeze just right, and soon New York will be colored in yellows and oranges and reds and it will be breathtaking (and Instagrammed aplenty) when it is. But the truth is, I saw a pumpkin stand being set up last night. On Sixth Avenue. And my heart broke a little.
I feel like fall is the prettiest girl at the dance and everyone's supposed to be crazy for her. Pumpkin spice lattes! Sweaters, scarves and boots! What's not to love?
But I don't care much for PSL's, and "layering" only means 7a.m. staring contests with my closet. As for the boots, I'll wear them, but my bunions won't be happy.
I know. I'm being whiney. I'm just finding it harder to embrace fall in New York the second time around, now that I know what it really means:
1. a three-week buffer between happy me, and me in a North Face parka
2. a three-week buffer between happy me, and me in not-Birkenstocks
3. no more summer produce, aka no more tomatoes and corn that actually taste like tomatoes and corn
It was the thought of #3 that made me all but run to the farmer's market today (in my Birks, thank you very much). There were ominous signs for "decorative gourds" everywhere, but I refused to lose heart. When I found them, the beefsteak tomatoes were still full-flavored and slightly smoky, the corn milky and sweet. I let out a sigh of relief and cradled my goodies like precious newborns all the way home.
They didn't really need anything, but I had a beautiful 5-grain loaf from Amy's (made with flour from upstate NY!), nutty and hearty and just begging to be toasted in olive oil. Tossed with ribbons of fresh basil and a perfectly balanced, foolproof sherry vinaigrette, every bite tasted like the peak of summer. And for a few minutes, all was right with the world.
(Note: Let this salad sit in the refrigerator for an hour before digging in - the croutons [provided you used a good, crusty bread] will manage to soak in the vinaigrette and tomato juice and still retain their crunch.)
* Have you shared your cookie memory with me yet? You should, because you have one more day and it may get you free cookies mailed to your door. *
Last-Minute Summer Salad
Recipe by Out of Thyme
Yield: 6-8 servings | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 1 hour 15 minutes
1/2 loaf crusty whole-wheat bread, cut into 1-inch chunks (about 4 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large beefsteak tomatoes, cut into 1-inch chunks
Kernels from 2 ears of corn
1/2 red onion, sliced into 1-inch-by-1/4-inch pieces
12 leaves basil, stacked, rolled and sliced into thin ribbons
1 teaspoon sea salt
Sherry Vinaigrette, recipe follows
Preheat the oven to 400 degrees F. Toss the bread in the olive oil, garlic powder, salt and pepper on a baking sheet lined with parchment paper. Bake until golden brown and crunchy, about 10 minutes. Let cool for 5 minutes.
Combine the tomatoes, corn, red onion, basil, sea salt and cooled croutons in a large bowl. Add the Sherry Vinaigrette, toss to coat evenly and cover in the fridge for 1 hour before serving.
Sherry Vinaigrette:
3 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 teaspoon whole-grain dijon mustard
1 teaspoon honey
1 clove garlic, grated or minced finely
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
Combine the sherry vinegar, dijon, whole-grain dijon, honey, garlic, salt and pepper in a small bowl. Stream in the olive oil, while whisking, to form an emulsion.
(Alternatively: Add all ingredients to a jar, close the lid tightly and shake vigorously.)
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