Whether you’re celebrating the Palio of Siena or American Independence Day, early July means it’s summer, it’s hot and cooking over a hot stove is the last thing you want to do. In Italy, where air conditioning is rarely used, there are many summer dishes that are light salads filled with seasonal summer vegetables and herbs. Basil, parsley and tarragon are wonderful summer herbs that brighten up fresh salads and additions like pasta, farro, chicken or tuna turn a salad into a complete light meal.
The classic Tuscan summer salad is panzanella, my personal favorite but you need the right bread to make it correctly. Hard saltless bread is soaked in water until you can squeeze it like a sponge. It doesn’t get sticky or gummy, but is dry and crumbly like coucous, which makes a nice substitute. Then it’s tossed with tomatoes, cucumbers, red onion, lots of basil and parsley and great olive oil and sea salt. I never get tired of eating it and when I came back from Tuscany I broke two big loaves with me so I could make it in Louisville!
A favorite in our family was fresh summer tomatoes from the garden, cut into slices and tossed with fresh basil, olive oil, garlic slices and salt. The juice that forms in the bottom of the bowl was delicious scooped up with bread.
Most of these salads are best served at room temperature and since
there is no mayonnaise you don’t have to worry about spoilage if left out of the refrigerator for several hours. Add a little fresh mozzarella or maybe some salami slices and you have a lovely summer meal. These dishes are perfect for dining outdoors or taking on a picnic. Happy fourth of July and buon appetito!
Insalata di Tonno, Cannellini e Cipolla Rossa (tuna, white bean & red onion salad)
1 large can of tuna, water packed
1 can cannellini or white navy beans
1 small red onion, sliced thin
¼ cup flat leaf parsley, torn or rough chopped
Extra virgin olive oil
Sea salt
Mix all ingredients together, drizzle generously with olive oil and sea salt to taste.
Insalata di Radicchio, Bresaola e Parmigiano
Bresaola is beef that is salted and cured much like prosciutto, available in most delis.
2 small heads of radicchio
¼ lb bresaola, thinly sliced at the deli
1 cup parmigiano shavings
Extra virgin olive oil
Salt
Cut the bresaola into thin strips. Slice the radicchio into thin shreds. Mix all ingredients together and salt to taste.
Insalata di Farro (farro salad)
1 lb farro, boiled in salted water until puffed and tender
1 can artichoke hearts, chopped
1 cup green olives, chopped
1 cup cherry tomatoes, quartered
½ red onion, chopped
2 tbsp basil and parsley, fresh and chopped
Extra virgin olive oil
Sea salt
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