September Salad: Goodbye Garden Lunch

We spent our Sunday dismantling the garden. I threw away all the basil & mint plants, took down the tomato plants and put the terra-cotta pots away for the inevitable cold weather.
I still have GORGEOUS Brussels sprouts that are waiting for a frost and asparagus that we will see in the spring, so it's not a total wasteland.

I had 2 measley tomatoes left on the vine and 2 figs, so decided to have a farewell garden lunch. It was finally NOT raining yesterday, so we were able to have an al fresco meal.

Fig & Mozzarella Salad w/ Tapenade Toasts:

a ball of fresh mozzarella, packed in water
a few fresh figs, quartered
2-3 vine ripe tomatoes, sliced
opal basil leaves
sea salt & pepper
arugula leaves for garnish

Tapenade Toasts:
a baguette, sliced & toasted
handful of green olives (Picholine is a good choice or Lucques)
1 anchovy, minced
1 clove garlic
tsp capers
squeeze of a lemon



Mix tapenade together in a chopper or with a mortar & pestle. Can be made a few days ahead. Spread on warm toasts and serve along side the salad.

Dressing:
3 tbsp balsamic vinegar
5 tbsp olive oil
1 tsp Dijon mustard
salt & pepper



Lay out the salad components on a platter and drizzle w/ dressing. Serve with the tapenade toasts and say goodbye to summer.

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