Summer Panzanella with Squash

Photo of a panzanella salad from Whats4eats

Savor the vibrant flavors of summer with a delightful Summer Panzanella featuring freshly harvested pattypan squash. This garden-to-table recipe celebrates the peak of the season, combining sun-ripened tomatoes, crisp cucumbers, and aromatic basil with the unique, nutty sweetness of pattypan squash. Tossed with rustic, toasted bread cubes that soak up the sherry vinaigrette, each bite is a refreshing symphony of textures and tastes. Perfect for showcasing your garden’s bounty, this panzanella is a light, yet satisfying dish that captures the essence of summer in every mouthful.

Photo of a panzanella salad from Whats4eats

Summer Panzanella with Squash

Jeanine Donofrio
Enjoy the vibrant flavors of summer with Summer Panzanella, featuring fresh pattypan squash, sun-ripened tomatoes, crisp cucumbers, and rustic bread cubes tossed in a light vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Ingredients
  

  • 5-6 pattypan squash cut into 1" pieces
  • olive oil for drizzling
  • 1.5 cups cherry tomatoes cut in half
  • 1 small cucumber cut into 1/2" pieces
  • 1/2 clove garlic minced
  • sherry vinegar for drizzling
  • 1/2 cup mini mozzarella balls cut in half
  • 4-5 slices stale sourdough bread cut into 1" cubes
  • 1/4 cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions
 

  • Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  • Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  • When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  • Add more olive oil, sherry vinegar, salt and pepper as needed.
  • Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

Notes

This recipe was originally published on the Love and Lemons blog.

Quick and Easy Pickled Green Tomatoes

Photo of green tomatoes from Wayne Jackson from Pexels

Crafting your own pickled green tomatoes is a straightforward, yet incredibly satisfying, endeavor. This method keeps their natural crunch and tanginess intact, resulting in a versatile condiment that pairs wonderfully with various dishes. But there’s more to it than just taste. These homemade delights are brimming with beneficial probiotics, which can work wonders for your digestion. So, while the process is simple, the rewards are abundant. Embrace the ease of making this classic preserve and enjoy the zesty tang it brings to your culinary creations.

Photo of green tomatoes from Wayne Jackson from Pexels

Easy Pickled Green Tomatoes

Darcey Olson
This crunchy, tangy condiment pairs wonderfully with various dishes.
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Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Ingredient
Servings 1 jar

Equipment

  • 1 wide-mouth 1-quart mason jar

Ingredients
  

  • 3-4 large green tomatoes (Note 1)
  • 1/2 small white onion, sliced
  • 2 cloves cloves, smashed
  • 1 cup distilled white vinegar (Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 Tbsp kosher salt
  • 1/2 Tbsp black peppercorn
  • 1 Tbsp sugar
  • 1/4 tsp red pepper flakes

Instructions
 

  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.

Notes

Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.

Chicken Caesar Salad with Grilled Romaine

Photo of chicken ceasar salad

Chicken Caesar salad with grilled romaine is a flavorful and satisfying dish that combines the smokiness of grilled romaine lettuce with the savory goodness of chicken and the classic flavors of Caesar dressing. With minimal ingredients and simple preparation, you can create a delightful salad that is both hearty and delicious. The charred romaine lettuce adds a unique depth of flavor, while the tender grilled chicken complements the crispness of the lettuce. Tossed in a creamy Caesar dressing and topped with shaved Parmesan, this salad offers a delightful balance of textures and tastes. Embrace the simplicity of making this salad and savor its deliciousness with every mouthwatering bite.

Photo of chicken ceasar salad

Chicken Caesar Salad with Grilled Romaine

Kyleigh Sage from Barley and Sage
Tossed in a creamy Caesar dressing and topped with shaved Parmesan, this salad offers a delightful balance of textures and tastes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Caesar Salad

  • 3 heads romaine lettuce
  • 2 lemons (optional)
  • 1 Tbsp olive oil
  • 2 grilled chicken breasts (sliced)
  • 4 pieces cooked bacon (crumbled)
  • 1/3 cup parmesan cheese (shredded)
  • 1 medium cucumber (diced)
  • 1 cup cherry tomatoes (cut in half)
  • 1/4 cup Caesar dressing

Homemade Croutons

  • 3 cups sourdough bread (about 1/2 loaf) (diced)
  • 1/4 cup butter (melted)
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp Parmesan cheese (optional)

Instructions
 

Homemade Croutons

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
  • Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
  • Spread into an even layer on the baking sheet and bake for 10-15 minutes, or until golden brown and crispy.
  • Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!

Caesar Salad

  • Preheat your grill to 450°F. If using a grill pan, heat over medium-high heat until it just begins to smoke.
  • Slice the romaine in half lengthwise so that the base is still intact. Slice the lemons in half. Lightly brush both the romaine and lemons with olive oil.
  • Place lemons cut side down on a hot grill and grill without moving for 3-4 minutes. Once the lemons are slightly charred, remove from the heat and set aside.
  • Place the romaine cut side down on the grill for 1-2 minutes until charred and just beginning to wilt. Remove from the grill and squeeze the grilled lemons over top.
  • Chop the grilled romaine into large chunks and add to a large bowl. Add in the chicken, bacon, parmesan, cucumber, tomatoes, and about 1 cup of the croutons and toss to combine.
  • Drizzle with the Caesar dressing (I like about ¼ cup but you can add as much or little as you prefer) and toss to coat.
  • Serve immediately.

Notes

The grilled romaine is best served immediately. 
This recipe came from Kyleigh Sage from the Barley and Sage blog.

Roasted Cherry Tomato Caprese

Caprese salad with cherry tomatoes from Basotxerri from Wikimedia Commons

Roasted cherry tomato Caprese is a delightful twist on the classic salad, featuring rich flavors from roasted cherry tomatoes. With minimal ingredients, it creates a visually appealing and delicious dish. The combination of sweet tomatoes, creamy mozzarella, and fresh basil creates a harmonious summer celebration. Whether as an appetizer, side dish, or light main course, it offers a delightful balance of flavors and textures. Embrace simplicity and savor its deliciousness with every bite.

Caprese salad with cherry tomatoes from Basotxerri from Wikimedia Commons

Roasted Cherry Tomato Caprese

Adam Rapoport from Bon Appetit
The combination of sweet tomatoes, creamy mozzarella, and fresh basil creates a harmonious summer celebration.
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Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 cloves garlic, smashed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 8 oz fresh buffalo or cow mozzarella (about 1 ball) room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil and toasted in oven (for serving)

Instructions
 

  • Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
  • Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

Notes

Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
This recipe came from Adam Rapoport from the Bon Appetit blog.