Catholic Recipe: Assumpta Salad
INGREDIENTS
- 8 medium-size ripe tomatoes, sliced
- 1 red onion, finely chopped
- 1 cup pitted black olives, drained
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh Italian parsley
- 1 cup cubed feta cheese
- 1/2 cup plus 2 Tbsp. extra virgin olive oil
- 5 Tbsp. red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground pepper
Details
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There aren’t many specific traditional foods for this feast of the Assumption. This feast traditionally has a blessing of flowers, fruits and herbs, so any kind of combinations of foods that include that would be appropriate for this feast. Tomatoes are technically a fruit, and this recipe calls for lots of herbs.
This recipe is by Brother Victor-Antoine d’Avila-Latourrette from his Twelve Months of Monastery Salads.
“This enticing salad is always served as an appetizer. It is one of our favorites for the feast of Our Lady, and we especially like it on the Feast of the Assumption on August 15, when garden tomatoes are at their best.”
DIRECTIONS
Whisk the vinaigrette ingredients together until thickened. Let stand for about 1 hour before using to steep the garlic.
For the salad, arrange tomato slices on 6 to 8 salad plates. Sprinkle the onion and olives among them. Sprinkle the herbs evenly, then add the cheese cubes in the middle of each dish.
Whisk vinaigrette just before serving and drizzle evenly over each plate. Serve immediately.
Recipe Source: Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons by Victor Antoine d'Avila-Latourrette , Harvard Common Press, 2006
Vinaigrette
