The summer isn’t over yet.
A good way to enjoy the beach is to go at the end of the day when the sun is low, the crowds have left, and parking rates are either reduced or completely waived. Bring dinner and a bottle of wine and watch the sun set.
Here’s what I made for our beach excursion this past weekend:
Beach Salads and Bruschetta
- Some ripped up spinach leaves
- Some ripped up arugula leaves
- Two tomatoes, sliced and chopped
- Half a cucumber, sliced thin and then cut into quarters
- Two tablespoons of anise, chopped into small bits
- A dozen or so queen-sized, pimento-stuffed green olives, chopped
- Two tablespoons of capers
- Half a can of chick peas
- Half pound of cooked salmon chopped into cubes or two hard-boiled eggs, sliced (I made the salmon for me, but substituted eggs for Trish, because she doesn’t like salmon).
- Your favorite salad dressing. I used all-natural, bottled Greek dressing.
- Bruschetta Ingredients:
- Thick slices of Italian bread, toasted under the broiler
- Two garlic cloves, gently crushed
- Three or four tomatoes
- About 20 fresh basil leaves
- Olive oil
- Step 1 Mix everything in two separate plastic bowls: one with the eggs and the other with the salmon.
- Step 2 How To Make the Bruschetta: Rub the toasted Italian bread slices with the garlic and drizzle a little olive oil over them. Then slice into thick strips. Wrap in wax paper or put in plastic container.
- Step 3 Chop tomatoes and put into bowl.
- Step 4 Stack the basil leaves on top of each other and roll up. Then slice into strips. Sprinkle strips on tomatoes and toss with a little olive oil. Add salt.