So on thursday last week I got my much anticipated box of fresh produce from Jacobs Cove. One large heirloom tomato, a bunch of small sweet orange tomatoes, cucumber, green and yellow beans, kale, carrots and I think turnip. I was ready to let that box of produce be my inspiration for something tasty and I will share it with you now.
Earlier in the week my wife and I went and had dinner in Provo at La Jolla Grove and though I had been there once before and was not overly impressed I do have to say that the appetizer of bruschetta that I got and the tomato and basil salad with mozzarella cheese that my wife got were both amazing! I was craving my own twist on that all week long so sure enough I felt inclined to make my own version with the box of goodies that had just arrived.
In no particular order I used, tomatoes, basil, cucumber, squash, garlic, olive oil, balsamic vinegar, country wheat bread and salt and pepper.
Start first by creating your topping. I cut up the tomatoes into 1/4 inch cubes and then added fresh basil which had been cut correctly (see chiffonade)
I like a strong basil flavor so I use quite a bit. To my basil and tomato mixture I added some 1/4 inch cucumbers diced up (I left the skin on) and then some finely chopped garlic, about 3 cloves. I drizzled some olive oil and balsamic vinegar into that and added salt and pepper to taste. I decided I would grill my yellow squash before adding it into the mix.
Once the bread and the squash was done grilling I diced the squash the same way I did the cucumber and the tomatoes into 1/4 inch cubes. I now added all the ingredients together into a bowl and allowed them to combine all their wonderful flavors.
If you are wondering where I got the inspiration to add cucumbers to this dish it is at the salt lake farmers market there is a booth where this lady sells “cuacomole” which is her concoction of a guacamole but she uses cucumbers instead of tomatoes.
And here is the final product! It was delicious. You could drizzle again with good quality olive oil and balsamic vinegar for presentation too.