Happy Summer to all. I have just returned from an amazing vacation in Italy. Besides the beautiful scenery, jaw dropping architecture and artwork in the churches and the history in every town, what impressed me most was the food. How much simpler and healthier it is when compared to what we consume here in the states. I was fascinated that after eating 4 or 5 courses, that I was not full or feeling bloated, mainly because food is served in small amounts, not platefuls. Most everything is natural and not processed the way it is here. I came home and hadn’t gained an ounce – of course we did do a lot of walking.
I will get into the pastas and sauces when the boats are put away for the winter and there’s more time to play in the kitchen. There were many simpler dishes of just vegetables or fruits that were served as sides, a lot like we have here during our spring and summer seasons when everything is fresh from the farm stands. My favorites were those made from the amazing tomatoes grown there. We grow great tomatoes here too or maybe you grow your own, so here are a few very easy recipes to enjoy.
As a suggestion, though the recipes don’t call for them, you can always add your favorite olives to any of these dishes.
Easy Italian Cherry Tomato Caprese Salad
10 ounces cherry tomatoes (or multi-colored if desired)
3/4 ounce of basil leaves
16 ounces mozzarella balls
1 Tb. balsamic vinegar
Halve cherry tomatoes and thinly slice the basil leaves. Add the tomatoes, basil, and mozzarella balls to a medium bowl. Top with balsamic vinegar. Stir to combine, then serve. Serves 4
Italian Marinated Tomato Salad
3 Beefsteak tomatoes – sliced 1/3” thick
4 Tbs. olive oil
2 Tbs. red wine vinegar
1⁄2 Tb. lemon juice
3 Tbs. minced red onion
4 large leaves fresh basil – finely diced
1 Tb. diced fresh parsley
1 clove garlic – crushed
1⁄2 tsp. fine sea salt
Fresh ground pepper
Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer. Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
Pour the marinade evenly over the tomatoes ensuring that they are all covered and that the herbs and onion are spread out across the top of the tomatoes.
Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
Garnish with fresh ground pepper when ready to serve. Serves 6
Fresh Tomato and Cucumber Salad
3 cups sliced cucumbers
2 cups cherry tomatoes halved (any color)
1/4 cup red onion thinly sliced
1 bell pepper (any color) cored, seeded and diced
1/4 cup combination of chopped Italian herbs such as rosemary, basil and parsley
4 Tb. olive oil
1-1/2 Tbs. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. dried oregano
Salt and pepper to taste
Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper and oregano.
Pour the dressing over the vegetables. Toss gently to coat. Allow to sit for a while before serving to meld the flavors. Serves 6