END OF SUMMER SALAD

END OF SUMMER SALAD // THE KITCHY KITCHEN

Well, it’s here. Or I guess we’re a little past it.  It’s the end of summer.  Not that you can tell.  The afternoon sun still turns my car into an incubator, and the backs of my knees and small of my back are still uncomfortably damp after sitting at my desk all morning.  But, the sun is setting almost imperceptibly earlier, and the world seems to know that fall is around the corner, with the farmers markets overcompensating for one last week before butternut squash starts to make an appearance in the stalls.

This salad is a celebration of that last sonorous gasp of warm nights, the satisfaction of a cold pillow and sheets, and me caring about shaving my legs.  Filled with ripe stone fruit and juicy tomatoes, it’s bright and fresh, with a delicious balance of sweet and tart. Thinly sliced shiso, (which if you’re not familiar, tastes like basil and mint rolled into one), shallot, and fresh cayenne pepper give a savory note to this fruit salad.  It’s sexy and vibrant, just like summer should be.

END OF SUMMER SALAD // THE KITCHY KITCHEN

END OF SUMMER SALAD // THE KITCHY KITCHEN

INGREDIENTS

1 1/2 cups sliced yellow nectarines

1 1/2 cups wedged tomatoes

I used celebrity heirloom tomatoes

1 1/2 cups sliced plums

1 cup shiso, chiffonade, lightly packed

If you can’t find shiso, a Japanese herb, use half basil and half mint.

1 cayenne pepper (or red jalapeño), thinly sliced

1 small shallot, peeled and thinly sliced

salt and pepper

INGREDIENTS (VINAIGRETTE)

1 tablespoon rice wine vinegar

1 tablespoon fish sauce

3 tablespoons olive oil

DIRECTIONS

Combine all of the ingredients in a large bowl.  To make the vinaigrette, combine the ingredients in a jar or container, put the lid on, and shake until combined.  Pour over the salad.  Toss and season with salt and pepper.  This salad is best after sitting in the fridge for an hour.  Enjoy!