Panzanella with Mozzarella, Cherry Tomatoes, and Fresh Herbs →

Colorful, bright, and delicious, Italian Panzanella salad is a celebration of Summer’s bounty of fresh vegetables. Typical of wonderful traditional Italian country cooking (cucina contadina), Panzanella originated in Tuscany where peasant farmers would soak stale bread and mix it with fresh vegetables and herbs to make a substantial yet refreshing and nutritious dish out of ingredients on hand. Colorful ripe tomatoes, creamy fresh mozzarella, fresh basil, parsley, thyme, and crunchy croutons all tied together with fruity extra-virgin olive oil and tangy red-wine vinegar. How can you miss?! Enjoy Panzanella as a light lunch, or as part of a larger meal. Mangia e gustare!

Serves 4-6
Ingredients:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

• 6 tablespoons extra-virgin olive oil, more to taste

• ¾ teaspoon kosher sea salt, more to taste

• 1 pound ripe tomatoes, preferably multi-colored cherry tomatoes cut in half

• 6 ounces fresh mozzarella, torn or cut into bite-size pieces

• ½ cup thinly sliced red onion

• 1 large garlic or 2 small cloves, grated to a paste

• 2 tablespoons red wine vinegar, more to taste

• 1 tablespoon chopped fresh oregano or thyme (or a combination)

• a large pinch of red pepper flakes (optional)

• ½ teaspoon Dijon mustard (optional to thicken the vinaigrette)

• ¼ teaspoon of black pepper, to taste

• ½ cup thinly sliced cucumber (seeded or seedless)

• ½ cup torn basil leaves

• ¼ cup flat-leaf parsley leaves, roughly chopped

• 1 tablespoon capers, drained

• 2 tablespoons pancetta diced (optional)

Preparation:
Preheat toaster oven to 350 F. on convection, or 375 F. regular bake.

1. Toss the bread cubes with 2 tablespoons of oil and spread them on a rimmed baking sheet. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

2. Cut the tomatoes in half (or bite-sized pieces) and transfer to a large bowl. Add the mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano and/or thyme, 1/4 teaspoon salt, and the red pepper flakes if using. Toss to coat and set aside.

3. (Optional) In a cast-iron skillet, fry the diced pancetta, stirring until crisp. Add the drained capers and fry for another minute.

4. In a medium bowl, combine the remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt, and some black pepper to taste. Slowly drizzle in the remaining 4 tablespoons olive oil, whisking constantly, until the mixture is thickened. Stir in the sliced cucumbers, basil, and parsley.

5. Add the bread cubes and cucumber mixture to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving.

6. Toss with a little more olive oil, vinegar, and salt if needed; garnish with the fried pancetta and capers just before serving.

Note: the croutons will get soggy if they sit in the salad overnight.

Wine pairing: this salad will pair well with a variety of crisp, fruit-forward white wines like Chablis, White Rhone wines, Sauvignon Blanc; Rosé; lighter red wines like Merlot, Dolcetto di Alba, Beaujolais, Pinot Noir, or lighter style Rioja.

Adapted from: https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs

Marinated Tomatoes, Cucumbers, and Green Beans →

This is an easy, colorful, refreshing Iberian-inspired salad that goes well with grilled meat or chicken. I made it to accompany a Spanish lamb dish similar to one we enjoyed when we visited Jeréz. I hope you enjoy it.

Marinated Tomatoes, Cucumbers, and Green Beans
Serves 4

Ingredients:

• 8 Campari tomatoes, cut into quarters

• Red onion, a few very thin slices (to taste)

• a handful of green beans cut into 1 ½ – 2-inch pieces, steamed until crisp-tender

• 3-4 inch piece of cucumber peeled, seeded, and cut into ¼ inch slices

• 1/3 cup olive oil

• 1/4 cup Sherry wine vinegar or red wine vinegar

• 2 tablespoons drained capers rinsed

• 2 tablespoons minced fresh parsley, or 2 teaspoons dried parsley

• 1 large garlic clove, minced

• 1/2 teaspoon salt

• 1 teaspoon dried basil, crumbled

• 1/4 teaspoon ground pepper

• Fresh parsley (optional)

Preparation:

1. Steam the green beans until crisp-tender and immediately immerse in cold water to maintain the bright green color and prevent overcooking. Set aside with the tomatoes, cucumber, green beans, and onion.

2. Combine the oil and next 8 ingredients in a medium bowl, stirring to blend well. Spoon dressing over the vegetables. Cover and marinate at room temperature for 3 hours.

3. Divide tomatoes, green beans, and cucumber slices among 4 plates and spoon dressing over. Optional: garnish with parsley or fresh basil before serving.

Adapted from: BETH SEXTON STRYKER BON APPÉTIT MAY 1992
https://www.epicurious.com/recipes/food/views/marinated-tomatoes-teruel-1891

Watermelon Salsa →

Is there anyone who doesn’t love watermelon? I discovered this colorful fruit salsa in Bon Appétit Magazine back in 1996 and it has been a summer staple ever since. Low in calories and loaded with healthy nutrients like antioxidants and vitamins A and C, it only takes a few minutes to make and it has very few calories. Sweet, juicy red watermelon and citrusy, tart green lime are perfect complimentary flavors. Throw in a hint of jalapeño heat and cucumber crunch and you have the ideal fruit salsa accompaniment for almost any savory grilled protein (seafood, poultry, meat, seitan, or tofu). Enjoy and stay hydrated my friends!

Makes about 3 1/2 cups
Ingredients:

• 1 lime

• 1 teaspoon grated lime zest

• 2 cups 1/2-inch pieces seeded watermelon

• 1 cup 1/2-inch pieces seeded peeled cucumber

• 1/4 cup thinly sliced green onions

• 2 tablespoons minced fresh cilantro (sub mint if you don’t tolerate cilantro)

• 2 teaspoons minced seeded jalapeño chili pepper

• 1 teaspoon sugar

• 1 tablespoon crumbled Feta cheese (optional; I prefer without the Feta)

Preparation:

1. Using a small sharp knife, cut peel and white pith from the lime. Cut the lime into 1/4-inch pieces.

2. Place in a medium bowl. Add all remaining ingredients to the same bowl.

3. Season with salt and pepper. Toss to blend.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

   (Can be prepared 2 hours ahead. Keep refrigerated.)

5. Optional: garnish with crumbled Feta cheese just before serving.

*Note: Can be prepared 2 hours ahead. Keep refrigerated. If you don’t like cilantro, mint is a good substitute. Best eaten the same day you make it.

Bon Appétit July 1996

Thai Cucumber Carrot Salad →

Slightly sweet and sour with a bit of briney heat, this versatile, colorful Thai inspired salad pairs with meat, fish, or poultry. Try it as a flavorful alternative to your usual tossed salad. It might become a regular feature in your salad repertoire.

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 1 tablespoon fish sauce

• 2 tablespoons fresh lime juice

• 1 tablespoons rice wine vinegar (if you don’t have rice wine vinegar, substitute 1 tablespoon more of lime juice)

• 1 clove garlic finely grated

• 2 teaspoons sugar

• 1 teaspoon lime zest

• 1⁄2-1 small jalapeño, seeded and minced

• 1 cucumber seeded cut into ¼ thick half-rounds

• 4 tablespoons red bell pepper coarsely chopped (optional)

• 1 medium carrot peeled and julienned (or sliced diagonally into thin slices)

• thinly sliced red onion for garnish, or two tablespoons chopped red onion tossed in the salad with dressing (optional)

• 1/3 cup chopped cilantro

• 1⁄4 cup dry roasted peanuts, chopped

Directions:

1. Whisk the first 7 ingredients (fish sauce through jalapeño) in a large bowl.

2. Cut off the ends of the cucumber and slice in half lengthwise. Use a small spoon to scoop out the seeds. Peel the cucumber halves and cut each half into ¼ inch half-rounds; toss in the dressing.

3. Add the chopped red pepper to the dressing and toss.

4. Peel the carrot and trim off the ends. Julienne or slice the carrot diagonally into thin slices; toss with the rest of the salad.

5. Either chop the red onion and add to the salad and dressing, or alternatively, cut a red onion lengthwise in half and then in half again horizontally. Cut very thin slices off the onion for a garnish.

6. Set aside the dressed salad for about an hour, stirring occasionally; refrigerate if marinating for longer than 2 hours.

7. Transfer to a serving bowl, or plate individually. (Optional presentation: place a leaf of lettuce on individual plates and top with the Thai salad, or toss the Thai salad with crisp baby green leaf lettuce and drizzle with leftover dressing.)

8. Sprinkle with cilantro and peanuts.

Adapted from: https://www.foodandwine.com/recipes/thai-cucumber-salad-peanuts