Summer is about eating light. There is nothing that I love more than eating fresh, seasonal fruit and vegetables from the farmer's market or specialty grocer. It makes cooking easy and the emphasis is less about the stove and more about the ingredients. Whether grilling or simply slicing or chopping, summer meals are lighter, usually healthier and refreshing to the tongue.
I use a lot of olive oil in the summer, drizzled on garden greens, grilled fish, pasta salads or used in marinades and dressings.
While tomatoes are in season, they are paired in every way imaginable with torn leaves of purple or green basil, fresh chives or a quick zest of lemon. A bite into a juicy, warm peach while the slightly fuzzy skin brushes against your tongue is an experience everyone should have at least once in their lifetime.
Insalata Pomodoro Pronto
This quick and easy summer salad makes a great side dish with grilled fish or chicken.
2# variety of hierloom tomatoes {my favorites are green zebra, yellow and red pear, black crim, cherokee purple: choose of variety with different levels of sweetness and acid for a delicious balance of flavors}.
2 sprigs fresh purple and green basil
1 Tbsp. cabernet vinegar
3 Tbsp. extra virgin olive oil
salt and pepper to taste.
Slice the tomatoes in various sizes and shapes, depending on their size. Sprinkle with torn basil leaves.
whisk the olive oil, vinegar, salt and pepper to taste until well blended.Gently toss the tomatoes with the dressing and let sit about 5 minutes until flavors marry.
Buon appetito!
copyright 2007 Alisa Barry
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