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

Spinach Salad with Bagna Cauda Vinaigrette

For all my fellow anchovy lovers, here’s a riff on Italian “bagna cauda”. Traditionally bagna cauda (translation: hot bath) is a warm fondue-like sauce made from garlic, anchovies, and olive oil used for dipping raw vegetables. Thanks to Chef Justin Smillie for inventing a spinach salad with a bagna couda-like anchovy vinaigrette dressing. My version of Justin’s original recipe includes garlic and red pepper flakes in the vinaigrette out of respect for the flavor of the traditional sauce and adds chopped bacon and chopped hard-boiled egg to make the salad a flavorful, satisfying light meal by itself. Some crusty bread and a glass of wine and life is good. Close your eyes and you could be on the Mediterranean coast of Italy.

Ingredients:
Serves: 4-6

• 4 tablespoons unsalted butter

• 5 anchovies, finely chopped

• 3 large cloves of garlic sliced crosswise

• pinch of red pepper flakes

• 1/4 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 3 sprigs of fresh thyme

• Kosher salt and freshly ground pepper

• 1/4 cup coarse dry bread crumbs (Panko bread crumbs work well)

• 10 ounces baby spinach

• chopped crispy bacon for garnish

• sliced or chopped hard-boiled egg for garnish

• freshly shaved Parmigiano-Reggiano cheese for garnish

Preparation:
(Hard boil a couple of eggs and fry a couple of slices of bacon ahead of time.)

1. In a small saucepan, heat a tablespoon of olive oil and saute the garlic and pepper flakes until fragrant but not brown.

2. In the same pan, add the butter to the garlic and melt over moderate heat until foaming. Add the anchovies and cook over moderately low heat until they break down and dissolve. (about 2 minutes) Remove from the heat and whisk in the remaining olive oil, vinegar, and lemon juice. Add the thyme sprigs and let steep for 20 minutes. Discard the thyme and season the dressing with salt and pepper.

3. In a small skillet, toast the bread crumbs over moderate heat, tossing, until golden, about 4 minutes. Let the bread crumbs cool.

4. In a large bowl, toss the spinach with half of the dressing and bread crumbs and season with salt and pepper. Transfer the salad to plates and garnish with chopped crispy bacon, hard-boiled egg, and shaved Parmigiano-Reggiano. Pass the remaining dressing and bread crumbs at the table.

*Note: the bagna cauda dressing can be made ahead and refrigerated overnight. Warm gently before using.

Wine pairing: balanced, non-oaky Chardonnays, Chablis, Loire Valley Sauvignon Blanc, Albariño, Verdejo, Viognier; Rosé; lighter red wines like Beaujolais Villages (slightly chilled?), Merlots, or medium-bodied Italian wines like Valpolicella, or lighter Nero d’Avola.

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