Barrio Goddess Salad Recipe

Mix & activate yeast

In a medium bowl combine the warm water (105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant. If it doesn't foam, the yeast may be old; start again with fresh yeast.

Make the dough

In a large bowl whisk together the bread flour and 1 tsp kosher salt. Make a well, add the foamy yeast mixture and 3 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic (or knead 3 minutes in a stand mixer with dough hook). Fold in chopped rosemary if using.

First rise

Lightly oil a bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 40–60 minutes.

Shape & bake focaccia

Preheat the oven to 425°F (220°C). Oil a small rimmed sheet pan (about 9x13 or similar). Gently press the risen dough out to fit the pan in an even layer (it will be thick). Drizzle 1/2 tbs olive oil across the top, dimple the surface with your fingertips, and sprinkle 1/2 tsp coarse sea salt. Bake 18–22 minutes until golden brown and cooked through. Let cool completely on a rack (30 minutes ideally) before cubing—cooling ensures croutons crisp when toasted.

Cube & toast

Once focaccia is cool, cut into 1–1.5 cm (about 1/2 inch) cubes. Toss the cubes with 1–1.5 tbs extra-virgin olive oil to coat evenly. Spread in a single layer on a sheet pan and bake at 375°F (190°C) for 8–12 minutes, stirring halfway, until crisp and golden. Remove and let cool; these are your focaccia croutons.

While focaccia is rising or baking, make the quick-pickle. Place the thinly sliced pink onion in a small heatproof bowl. In a small saucepan combine 1/2 cup vinegar, 1/2 cup water, 1 tsp sugar and 1 tsp salt. Heat just until the sugar and salt dissolve and the liquid is warm (1–2 minutes). Pour the liquid over the onions, press them down so they’re submerged, and let sit at room temperature for at least 15 minutes. They’ll be bright pink and slightly softened; refrigerate if not using immediately. Drain before assembling.

Cook the corn

Preheat a grill or grill pan to medium-high (or use a broiler). Brush each corn cob with 1 tbs olive oil and sprinkle with a pinch of kosher salt. Grill or broil the corn, turning occasionally, until charred in spots and just tender, about 8–10 minutes. Let cool slightly, then cut kernels off the cob with a sharp knife into a bowl.

Prepare tomatoes, cucumber & avocado

While corn cooks, halve or wedge the heirloom tomatoes, slice the cucumber, and dice the avocado. Place the red leaf lettuce and mixed greens in a large salad bowl or divide among 4 plates.

Season the corn kernels lightly with 1/4 tsp kosher salt and 1/8–1/4 tsp black pepper, taste and adjust.

Blend dressing

In a small bowl or jar combine 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs fresh lime juice, 2 tbs olive oil, 1 minced garlic clove, 2 tbs chopped cilantro, 1 tbs chopped parsley, 1/4 tsp ground cumin, 3/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust acid (add a little more lime if you want brighter) or salt. If you prefer a thinner dressing, whisk in 1–2 tbs water to reach desired consistency.

To assemble for 4 servings: distribute the torn red leaf lettuce and mixed greens across 4 plates or keep in one large bowl. Arrange heirloom tomato wedges, cucumber slices, grilled corn kernels and diced avocado over the greens.

Scatter the focaccia croutons evenly over the salad and top with a generous crumble of cotija cheese (about 1/2 cup total). Add a few rings of the quick-pickled pink onion to each portion for brightness.

Drizzle the Barrio Goddess dressing over the salads (about 2–3 tbs dressing per serving) and finish with a light sprinkle of cracked black pepper. Serve immediately so the focaccia croutons stay crisp.