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Ah, August -- the month of summer harvests. Farmer's market tables will be spread with corn, tomatoes, peppers, eggplant, summer squash, cucumbers, carrots, snap beans and cabbage. Send your favorite recipes using this month’s fresh produce to kpacchiana@mainstreetconnect.us. We will publish them here.

Here is a great Italian appetizer or side dish, whether you are barbecuing, picnicking or basking in the A/C at the kitchen table. Originally a peasant dish concocted from leftovers, it is now often offered as a restaurant special. It is easy to make and casts two of the season’s best crops in starring roles.

PANZANELLA

½ clove garlic, peeled

2 or 3 flat anchovies (optional)

½ tsp kosher salt

¼ cup extra virgin olive oil

1 tbsp red-wine or balsamic vinegar

2 cups thickly cut Italian bread, crusts removed, cut into 1-inch squares and toasted (Or grill the bread, lightly coated with olive oil)

3 fresh ripe but firm medium-size tomatoes, trimmed and cut into 1-inch chunks

2 cucumbers, peeled and diced into 1-inch cubes

pepper

fresh basil, snipped into pieces

In a large bowl, mash the garlic and anchovies together until emulsified. Add oil and vinegar and a ½ tsp salt and mix well. Add the remaining ingredients, sprinkle generously with pepper, and toss well. Add more salt if necessary.

Serves 6

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