About this time of year everyone who hasn’t already packed up camp, begins to think seriously about wrapping up the summer’s repose and heading back to routine. The end of summer is around the corner, kids head back to school and cottages are closing for the season. It always brings a smile to my face when I mention to people – as they lament summer’s end – that there is still 1/3 of true summer left to enjoy. The days are getting shorter but warm daytime weather will normally carry through most of September.
I hope that everyone has a chance to enjoy a few more summer picnics before fall settles in. Here is an outstanding recipe that showcases the bounty the summer still has to offer. There is nothing more beautiful than a picnic in the warm September sun.
This salad is beautiful, delicious and easy to prepare.
500 grams purple potatoes, quartered
2 cups cherry tomatoes, halved, (multi colour heirloom are a wonderful choice)
3 scallions, thinly diced
⅓ cup pitted black olives, halved
⅓ cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
¼ cup extra-virgin olive oil
1 large lemon, zested
¼ cup of red wine vinegar
Kosher salt and freshly ground pepper
yogurt and chive or thyme flowers for garnish
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
While the potatoes are cooking, soak the diced scallions in the red wine vinegar. Allow them to sit for at least 30 minutes. Drain just before adding them to the salad.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and zest. Squeeze the lemon juice over the salad. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving
Garnish with yogurt and thyme flowers. If you make this salad earlier in the year garnish it with a chive flower to another layer of colour and flavour.