Panzanella

From Katherine Deumling of Cook With What You Have

This is the classic Tuscan bread salad made at the height of tomato season. Tuscan bread goes stale very quickly so there are lots of recipes to use it up in flavorful ways. The success of the dish depends on using really flavorful, ripe tomatoes and a good olive oil. And you can use fresher bread if you don’t have stale—see directions below. You do need basil for this, though you can certainly add some chives as well, so I hope you have some in your garden or pick some up.

I know that when you order Panzanella in restaurants in the US you get toasted chunks of bread more like croutons, tossed with tomatoes, etc. This version is what I learned and ate in Tuscany. Please give it a try. The texture is completely different than what is served here but much more integrated and I think much better. Would love to hear reports if you make it.

4 cups diced stale bread (white or partial whole wheat is fine – Grand Central Como or Peasant is perfect for this or something similar—it just can’t be soft, enriched sandwich bread)

4 ripe and juicy medium tomatoes, cut into large dice

1 cup chopped cucumbers (if the lemon cukes are super juicy you could scoop out some of the seeds and discard)

3 tablespoons capers, rinsed and roughly chopped

1/2 small red or yellow onion, very thinly sliced and soaked in cold water for 30 minutes, drained and patted dry, or ½ a small Walla Walla Sweet, thinly sliced (no need to soak since it’s so mild)

1-2 garlic cloves, minced or grated

2-3 tablespoons, chopped fresh basil

¼ - 1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

salt and freshly ground pepper to taste 

If the bread is quite stale, soak it in water for 15 minutes (Tuscan bread gets much harder than the bread we typically have here) If it’s not terribly stale you can just sprinkle it with a bit of water to moisten it slightly. 

Combine the vegetables, basil and garlic in a large salad bowl. When ready, drain the bread cubes (if you soaked them) and squeeze all the water out of them using your hands. Crumble the bread over the vegetables. In a small bowl, combine the oil, vinegar, salt and pepper and stir well. Pour over salad and toss to combine really well. Adjust seasoning to taste. This salad should have a good vinegary kick and be strongly flavored with the basil, capers and garlic.

Cucumber Dill Salad

From Jennifer McGavin

Cucumbers and dill make a great combination, but this salad is tasty with just cucumbers, too. Serves 4.

Ingredients:

• 1 seedless cucumber (long and skinny, slightly bumpy), or 2 American cucumbers
• 3 Tbsp cider or white vinegar
• 1 Tbsp sugar
• ¼ tsp each salt and freshly ground black pepper
• 1 small red onion, sliced and broken into rings (optional)
• 3 tablespoons chopped fresh dill, (leaves from 1 lg. stalk) (optional)

 

Directions

Wash the cucumber(s). If you have unwaxed, seedless cucumbers you can leave part or all of the skin on in strips (attractive when sliced), all others should be peeled. Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, slice the cucumber very thin.

Place the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar dissolves completely. Add the cucumber, onion, and dill, if using, and toss well. Marinate for 5 or more minutes and serve.

Cucumber and Red Onion Salad I

From Katherine Deumling of Cook With What You Have

Serves 4-6 as a side

You want to soak the onions in ice water for 20 minutes to reduce their pungency (unless you like a lot of bite).

Cucumbers go well with a variety of herbs and flavors. Dill is a common one but, parsley, basil, and cilantro are excellent too so play around with these ideas. 

¼ of an onion (or however much you want/need to use), diced (soak with onions in ice water for 10-20 minutes –see headnote)

1 large cucumber, (about 1 pound), sliced lengthwise in quarters and then sliced into ¼ inch chunks.

¼ cup finely chopped parsley

2 tablespoons (or to taste) rice wine vinegar or 3-4 teaspoons red wine vinegar

2 tablespoons olive oil

sea salt

freshly ground pepper 

Mix all ingredients together well, adjust seasoning to taste and enjoy.

Cucumber Salad

From Gourmet

Ingredients

• 2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)
• 1 tablespoon sugar
• 1/4 cup distilled white vinegar
• 2 teaspoons grainy mustard
• Bibb or Boston lettuce leaves
• 2 tablespoons mild extra-virgin olive oil

• Equipment: an adjustable-blade slicer

Directions

Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.

Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.

Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

Cooks’ note: Cucumbers can be marinated, chilled, up to 1 day.

Cucumber Water

Ingredients

2 Liters of spring water or filtered water

1 to 2 cucumbers

Directions

Slice cucumbers into the water and let seep for 1 to 2 hours. Garnish with ribbons of cucumber skin, a wedge on the edge of the glass, or use a melon scooper to make balls for each cup.

Panzanella

From Katherine Deumling of Cook With What You Have

This is the classic Tuscan bread salad made at the height of tomato season. Tuscan bread goes stale very quickly so there are lots of recipes to use it up in flavorful ways. The success of the dish depends on using really flavorful, ripe tomatoes and a good olive oil. And you can use fresher bread if you don’t have stale—see directions below. You do need basil for this, though you can certainly add some chives as well, so I hope you have some in your garden or pick some up.

I know that when you order Panzanella in restaurants in the US you get toasted chunks of bread more like croutons, tossed with tomatoes, etc. This version is what I learned and ate in Tuscany. Please give it a try. The texture is completely different than what is served here but much more integrated and I think much better. Would love to hear reports if you make it.

Ingredients

• 4 cups diced stale bread (white or partial whole wheat is fine – Grand Central Como or Peasant is perfect for this or something similar—it just can’t be soft, enriched sandwich bread)
• 4 ripe and juicy medium tomatoes, cut into large dice
• 1 cup chopped cucumbers (if the lemon cukes are super juicy you could scoop out some of the seeds and discard)
• 3 tablespoons capers, rinsed and roughly chopped
• 1/2 small red or yellow onion, very thinly sliced and soaked in cold water for 30 minutes, drained and patted dry, or ½ a small Walla Walla Sweet, thinly sliced (no need to soak since it’s so mild)
• 1-2 garlic cloves, minced or grated
• 2-3 tablespoons, chopped fresh basil
• ¼ - 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt and freshly ground pepper to taste

Directions

If the bread is quite stale, soak it in water for 15 minutes (Tuscan bread gets much harder than the bread we typically have here) If it’s not terribly stale you can just sprinkle it with a bit of water to moisten it slightly. 

Combine the vegetables, basil and garlic in a large salad bowl. When ready, drain the bread cubes (if you soaked them) and squeeze all the water out of them using your hands. Crumble the bread over the vegetables. In a small bowl, combine the oil, vinegar, salt and pepper and stir well. Pour over salad and toss to combine really well. Adjust seasoning to taste. This salad should have a good vinegary kick and be strongly flavored with the basil, capers and garlic

Summer Borscht

From Barefoot Contessa. Hosted by Ina Garten

Ingredients 

• 5 medium fresh beets (about 2 pounds without tops)
• Kosher salt
• 2 cups chicken stock, preferably homemade
• 16 ounces sour cream, plus extra for serving
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Champagne vinegar
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups medium-diced English cucumber, seeds removed
• 1/2 cup chopped scallions, white and green parts
• 2 tablespoons chopped fresh dill, plus extra for serving

Directions 
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool. 

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.