Early Summer Salad – Hugh Acheson

Ingredients for 6-8 Servings

1.  “You might say this is Greek or Italian, but to me, this is also all about the American South in the summer. Southern food should be a reaction to what is growing outside in your vicinity, and when the Vidalias are in season and the tomatoes are bursting off their vines, then it is time for this wonderful salad. 

   First, let’s talk about the grain of a Vidalia onion. An onion has a top and a root end. Picture those as the north and south poles. The grain runs LONGITUDINALLY in arcs from pole to pole. You want to cut the onion at the equator and then shave it into large rings against the grain. I use a mandolin for this, but you can use a knife. Just make the rings very thin. If the onion is too large for the mandolin, you can cut it in half from pole to pole and then shave against the grain, resulting in half rings.”
   – Hugh Acheson

   Ingredients:

   For the Salad:

   • 2 cups torn sourdough bread
   • 1 tablespoon olive oil
   • 1 large Vidalia® onion, shaved against the grain
   • Salt, to taste
   • ½ cup simple vinaigrette (recipe below)
   • 2 cups diced cucumber
   • 1 pound heirloom tomatoes, cored and diced
   • 1 cup fresh basil leaves
   • 1 cup crumbled feta cheese
   • 1 cup pitted Castelvetrano olives, halved

   For the Simple Vinaigrette:

   • 6 tablespoons olive oil
   • 2 tablespoons red wine vinegar
   • 1 teaspoon Dijon mustard
   • 1 whole clove garlic, peeled and smashed
   • ½ teaspoon kosher salt

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   Directions:

   For the Salad:

   1. Preheat oven to 350°F.
   2. Toss the torn sourdough bread with olive oil and spread it on a sheet pan.
   3. Toast the bread in the oven until golden brown, about 10 minutes. Remove from the oven and set aside.
   4. Shave the Vidalia® onion against the grain into thin rings (you can use a mandolin or a knife). If the onion is too large, cut it in half and shave it into half rings.
   5. Place the shaved onions in a bowl and season with a pinch of salt and half of the vinaigrette. Toss well.
   6. Add the diced cucumber, tomatoes, fresh basil, crumbled feta, and halved olives to the bowl with the onions.
   7. Season with another pinch of salt and add the toasted bread.
   8. Toss the salad gently and arrange it on a platter.

   For the Simple Vinaigrette:

   1. In a jar with a lid, combine olive oil, red wine vinegar, Dijon mustard, smashed garlic clove, and kosher salt.
   2. Secure the lid and shake vigorously to combine.
   3. Set aside and shake before using. Fish out the garlic before pouring over the salad.