Summer Pasta Salad →

Summer Pasta Salad...make a vinaigrette with red wine vinegar and EVOO. Add some minced shallot, salt, and pepper. In a large bowl, mix assorted olives, grape tomatoes, capers, marinated artichoke hearts, tender-crisp steamed asparagus, thinly sliced fresh basil, and some small cubes of aged provolone cheese. Allow to marinate in the vinaigrette while you cook the pasta. Cook some small pasta shells (or your choice of shapes) to just al dente; strain and mix immediately with the marinated ingredients in the bowl. Adjust the salt and pepper to taste. Allow the pasta salad to sit at room temp for at least a half-hour for the flavors to meld. Garnish with more fresh basil to taste before serving. Delicious! You can do this! Enjoy with a chilled crisp Rosé or other light wine of your choice.

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