Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.

• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. kosher salt; more to taste
• Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
• 2 tsp. canola or other vegetable oil
• 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
• Freshly ground black pepper
• 1 generous cup fresh corn kernels (from 2 medium ears)
• 1/2 cup heavy cream
• 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
• 1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.  

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Green Bean Salad with Corn, Cherry Tomatoes & Basil

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

• 3 cups fresh corn kernels (3 to 4 ears)
• Kosher salt
• 1 lb. fresh green beans, trimmed and cut in half diagonally
• 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
• 1 clove garlic
• 1/4 cup red-wine vinegar; more to taste
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup roughly chopped fresh basil
• Freshly ground black pepper

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.

Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Garlicky Shrimp and Tomatoes

The combination of flavors in this robust dish is reminiscent of cioppino, San Francisco’s popular seafood stew. It’s not a mistake that raw garlic gets stirred into the sauce at the end of cooking—it provides a jolt of fresh flavor.

• 30 jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  
  
• Kosher salt and freshly ground black pepper
• 5 Tbs. olive oil; more as needed
• 3 large cloves garlic, pressed or minced
• 1-1/2 tsp. fennel seeds, coarsely crushed
• 1-1/2 cups canned crushed tomatoes with purée (from a 15-oz. can)
• 6 oz. (3/4 cup) bottled clam juice
• 3/4 cup dry white vermouth
• 1/4 cup chopped fresh flat-leaf parsley

Season the shrimp with 1/4 tsp. each salt and pepper. Heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shrimp and cook, stirring, until partially cooked, 3 minutes. Transfer the shrimp to a large bowl.

Add the remaining 2 Tbs. oil to the skillet. Add about two-thirds of the garlic and all of the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes, clam juice, and vermouth. Bring to a boil. Cook, stirring occasionally, until the sauce is reduced to about 2/3 cup, about 12 minutes.

Turn the heat down to medium and stir in the remaining garlic and the parsley. Add the shrimp and accumulated juice and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes. Season to taste with salt and pepper and serve.

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

• 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
• 1/4 cup plus 2 Tbs. fresh lemon juice
• 1 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. honey
• Vegetable oil, for the grill
• 1/2 medium head frisée, torn into bite-size pieces (4 cups)
• 3 cups small-diced seedless watermelon (about 1 lb.)
• 3 medium ripe red or yellow tomatoes, cored and cut into wedges
• 2 cups yellow cherry or pear tomatoes, halved
• 6 oz. feta, cut into small dice (1-1/4 cups)
• 30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.


In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.


In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.


Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.


In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

Fresh mint adds a bright, unexpected twist to this light, summery pasta.

• 1/3 cup plus 4 Tbs. extra-virgin olive oil
• 1 Tbs. plus 2 tsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh chives
• Heaping 1/4 tsp. crushed red pepper flakes
• Pinch cayenne
• 1/2 tsp. kosher salt; more as needed
• 1 lb. raw shrimp (21 to 25 per lb.), peeled, deveined, and cut crosswise into quarters
• 1/4 cup coarse fresh breadcrumbs (made from a baguette or other artisan bread)
• 1 Tbs. chopped fresh mint
• Freshly ground black pepper
• 2 medium shallots, finely chopped
• 1 lb. dried thin spaghetti
• 4 cups cherry or grape tomatoes (2 pints), halved

In a large bowl, combine 2 Tbs. of the olive oil, 2 tsp. of the parsley, the chives, red pepper flakes, cayenne, and salt. Add the shrimp and stir to coat evenly. Cover the bowl with plastic and marinate in the refrigerator for about 20 minutes.

Bring a large pot of well-salted water to a boil over high heat.

In a small sauté pan, heat 2 Tbs. of the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 3 minutes. Transfer to a small bowl and let cool. Mix the remaining 1 Tbs. parsley, the mint, a grinding of pepper, and a pinch of salt into the breadcrumbs.

Heat the remaining 1/3 cup olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the shallots and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.

Put the spaghetti in the boiling water and cook until just shy of al dente, about 5 minutes.

While the spaghetti cooks, add the shrimp and halved tomatoes to the skillet. Season with salt and pepper and cook, stirring frequently, until the tomatoes start to soften and the shrimp is nearly cooked through, about 5 minutes.

Reserve 1/2 cup of the pasta-cooking water and drain the spaghetti. Return the pasta and 2 Tbs. of the reserved water to the pot. Add the shrimp mixture and toss over medium heat until the shrimp is cooked through and the spaghetti is perfectly al dente, 1 to 2 minutes more. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with the breadcrumbs.

Broiled Tomatoes with Feta & Herbed Couscous

Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side dish next to grilled chicken or steak, or as a light main dish.

• Kosher salt
• 3/4 cup couscous
• 2 large ripe tomatoes (about 1 lb. total)
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 2 small cloves garlic, minced
• 1/2 cup finely chopped fresh herbs (any combination of mint, basil, and chives)
• 1/2 cup crumbled feta (about 2 oz.)
• 1/4 cup pitted kalamata olives (about 14), coarsely chopped
• 3/4 tsp. finely grated lemon zest
• 3 Tbs. fresh lemon juice

Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil.

In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a tight-fitting lid or foil. Set aside until the liquid is absorbed and the couscous is plumped and tender, about 10 minutes.

Meanwhile, core the tomatoes and cut them in half horizontally. Put them cut side up on the baking sheet and season generously with salt and pepper.  Drizzle with 2 Tbs. of the olive oil and sprinkle with half of the garlic and half of the herbs. Broil the tomatoes on the middle rack of the oven for 4 minutes. Sprinkle the tomatoes with the feta and continue to broil until the feta turns a blistery brown, another 4 to 7 minutes.

Remove the cover from the couscous and fluff the grains with a fork. Stir in the remaining herbs, garlic, and 3 Tbs. olive oil, along with the olives, lemon zest, and lemon juice, until well blended and fluffy. Season with salt and pepper. Spoon the couscous onto a plate and set the tomatoes alongside. Serve immediately.

Burrata with Heirloom Tomatoes

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.

• 1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
• 8 basil leaves, sliced into ribbons
• 3/4 cup balsamic vinegar
• 3 Tbs. extra-virgin olive oil
• 2 garlic cloves, minced
• Sea salt and freshly ground pepper
• 2 burrata, about 12 oz. each
• 1 loaf rustic Italian bread, cut in thick slices and grilled or toasted

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.

Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.

Bread Salad with Corn, Cherry Tomatoes & Basil

Stale bread is traditional for bread salad, but here I use fresh bread that's toasted in a hot oven. The outside gets crisp; the inside stays slightly chewy. Juicy tomatoes are key; if you can't find cherry ones, use beefsteak tomatoes. Grape tomatoes aren't juicy enough for this salad. If your corn is exceptionally sweet and tender, you can skip the blanching step.

• 1 shallot, lobes separated and cut lengthwise into very thin slices
• 1 small clove garlic
• Kosher salt to taste
• 2 Tbs. red-wine vinegar; more to taste
• 1/2 cup packed fresh basil leaves
• 1/2 loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough 1/2- to 3/4-inch cubes
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 3 cups corn kernels (from 4 to 6 ears) (see How to get fresh corn kernels off the cob)
• 12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted
• Freshly ground black pepper to taste

Heat the oven to 400°F. Put the shallot slices in a small bowl filled with ice water. Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar, if using) and whisk in the vinegar. Bruise two of the basil leaves with the back of a knife to release some of their flavor. Add the leaves to the garlic.

Put the bread cubes on a baking sheet and toss with 2 tablespoons of the olive oil. Bake until the cubes are crisp and light golden brown outside but still soft inside, about 10 min. Set aside to cool.

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.

Remove the two basil leaves from the garlic mixture and discard. Whisk the remaining 1/2 cup olive oil into the vinegar mixture. Drain the shallots. Put the corn kernels, shallots, and tomatoes in a large bowl. Season to taste with salt. Add the bread and toss with the vinaigrette. Taste again and season with salt and pepper. Let sit for at least 15 min. but no longer than 30 min. to let the bread absorb the juices. Taste again and, if needed, season with more salt, pepper, and vinegar. Just before serving, roughly chop the remaining basil and toss it with the salad.

Pan-Roasted Okra, Corn, and Tomatoes

Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the acidity of fresh tomatoes that have been gently stewed with some onion, garlic, and bacon. You can turn this into a vegetarian dish in a snap by substituting a healthy pinch of smoked sweet paprika for the bacon, adding it to the pan along with the onion and garlic. Since you’ll lose the fat rendered by the bacon, you should add up to a tablespoon more vegetable oil to make sure the onions and garlic don’t brown.

• 3 Tbs. vegetable oil, plus more for brushing
• 8 oz. fresh okra, halved lengthwise
• Kosher salt
• 1-1/2 cups corn kernels (from 2 large ears)
• 2 lb. fresh tomatoes
• 2 oz. slab bacon, cut into large dice
• 1 medium white onion, chopped (3/4 cup)
• 1 large garlic clove, mashed to a paste
• 1 to 2 tsp. vinegar, either red wine, white wine, or distilled white (optional)
• Freshly ground black pepper

Heat a large cast-iron skillet over high heat until very hot and brush lightly with vegetable oil. In a bowl, toss the okra with 1 Tbs. of the oil and season with 1/4 tsp. salt. Cook the okra in the pan in two batches, turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of your okra. Reserve in a bowl so you can reuse the cast-iron skillet.

Add 1 Tbs. of the oil to the corn and season with 1/4 tsp. of the salt. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Reserve the corn in a bowl, separate from the okra.

Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool. Core and peel the tomatoes, and halve them crosswise. Working over a sieve set in a bowl, tease out the seeds with your fingers. Press on the seeds to extract the juice, then discard them. Chop the tomatoes and reserve them in the bowl of their juice.

Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon. Sauté the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 tsp. salt. Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavor bloom (do not brown the garlic). Then add the tomatoes, and stir to combine. Cover the pot, reduce the heat to medium, and cook for about 4 minutes until the tomatoes have mostly collapsed.

Add the corn, stir to combine, and cook for 3 more minutes. Add the okra, stir, and cook just until the okra is heated through, about 2 minutes. Season to taste with the vinegar (which you may or may not need, depending upon the acidity of the tomatoes), salt, and black pepper; serve.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 3 cups spelt
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup red wine vinegar
• Freshly ground black pepper
• 1-1/4 cup halved cherry tomatoes
• 1-1/4 cup diced zucchini (1/2-inch dice)
• 1/2 cup thinly sliced scallions
• 3 Tbs. chopped fresh basil
• 1 Tbs. chopped fresh oregano

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Quick-Cooking Ratatouille

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

• 1/3 cup olive oil
• 1 yellow bell pepper, cored, seeded, and coarsely chopped
• 5 scallions, cut into 1/2-inch pieces
• 1 small eggplant, peeled and cut into 3/4-inch chunks
• 1 medium zucchini, thinly sliced
• 2 cups cherry tomatoes (about 16), quartered
• 1 large clove garlic, chopped
• 1 tsp. chopped fresh thyme leaves
• 1 Tbs. balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Classic Pico de Gallo

Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.

• 4 cups seeded and diced fresh tomatoes (3 large tomatoes)
• 1 cup small-diced white or sweet onion (1 medium onion)
• 1/3 cup fresh lime juice
• 2 to 3 serrano chiles, stemmed and finely chopped
• 1/4 cup chopped fresh cilantro
• Kosher salt

Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 1 medium loaf (about 1/2 pound) rustic
• white bread (like ciabatta), cut length-wise into 1-inch-thick slices
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 clove garlic, halved lengthwise
• 1 pint cherry or grape tomatoes, halved
• 1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
• 12 large basil leaves, torn into small pieces
• 1/4 cup red-wine vinegar
• 8 oz . bocconcini (small fresh mozzarella balls), halved

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.

Basic Grilled Tomatoes

These tomatoes taste best when grilled over charcoal, preferably hardwood charcoal. They’d also be delicious with your favorite vinaigrette or even drizzled with a loose pesto.Get more grilling tips, as well has hundreds of recipes for grilled chicken, beef, fish—and of course, vegetables, by visiting the Guide to Grilling.

• 6 medium-size firm tomatoes (about 21/4-lb. total)
• Coarse salt
• 1-1/2 Tbs. red-wine vinegar
• 3-1/2 Tbs. extra-virgin olive oil
• 1 clove garlic, minced
• 1 small shallot, minced
• Freshly ground black pepper
• 1 Tbs. chopped fresh flat-leaf parsley; more whole leaves for garnish

Prepare a grill by adjusting it so that the grate is 4 to 5 inches from the-flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds). Remove the green stem from the tomatoes but don’t core them. Cut each tomato in half horizontally. Gently loosen the seeds with your fingertips. Turn the tomato over and shake to discard any loose seeds. Sprinkle the cut side of the tomatoes well with salt. Set them cut side down on a wire rack and let them drain for 30 minutes. In a bowl, whisk together the vinegar, 3 Tbs. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper.

Lightly oil the drained tomatoes with the remaining 1/2 Tbs. olive oil. Arrange them cut side down on the grate and grill (turning halfway through) until the skins begin to blister and soften, 6 to 10 minutes.

Just before serving, add the chopped parsley to the vinaigrette. Transfer the tomatoes from the grill to a platter and drizzle with the vinaigrette. Garnish with the parsley leaves and serve hot, warm, or at room temperature.

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

• 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
• 1/4 cup plus 2 Tbs. fresh lemon juice
• 1 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. honey
• Vegetable oil, for the grill
• 1/2 medium head frisée, torn into bite-size pieces (4 cups)
• 3 cups small-diced seedless watermelon (about 1 lb.)
• 3 medium ripe red or yellow tomatoes, cored and cut into wedges
• 2 cups yellow cherry or pear tomatoes, halved
• 6 oz. feta, cut into small dice (1-1/4 cups)
• 30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.


In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.


In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.


Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.


In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

For the pizza dough:

• 12-1/2 oz. (2-3/4 cups) bread flour; more as needed
• 1-1/4 oz. (1/4 cup) semolina flour; more for dusting
• 2 tsp. rapid-rise (instant) yeast
• 1-1/2 tsp. fine sea salt
• 3 Tbs. extra-virgin olive oil; more for the bowl

For the pizzas:

• Pizza dough 
• 1-1/2 cups Fresh Tomato Sauce 
• 2 tsp. chopped fresh basil
• 4 large portobello mushroom caps, gills and stems removed
• 3 Tbs. extra-virgin olive oil; more for drizzling
• Kosher or sea salt and freshly ground black pepper
• 1 large red onion, sliced into 1/2-inch-thick disks
• 3 cups grated Fontina Val d’Aosta (9-1/2 oz.)
• 2 medium yellow, purple, or orange tomatoes, sliced 1/4 inch thick
• 2 cups baby arugula
• 1/2 cup loosely packed small fresh basil leaves
• Balsamic vinegar, for drizzling

Make the pizza dough:

Combine the bread flour, semolina, yeast, and sea salt in a food processor fitted with the metal blade. Pour 1 cup of cool water through the feed tube, pulsing as you pour. With the motor running, pour the oil through the feed tube and process until the dough comes together, about 1 minute.

Turn the dough out onto a clean work surface—you may or may not need to flour the surface, depending on how tacky the dough is. Knead the dough until it’s smooth and elastic, about 2 minutes, and then gather it into a ball. Grease a large bowl with olive oil and put the dough in the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap and leave in a warm place until the dough has doubled in size, 1-1/2 to 2 hours.

Make the pizzas:

Prepare a hot charcoal or gas grill fire. If using charcoal, spread the hot coals across half of the charcoal grate and leave the other half clear. If using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then wipe the grate with a paper towel dipped in oil.

While the grill is heating, shape the pizza dough: Put the dough on a lightly floured work surface. Knead it briefly to expel any air bubbles and then cut it into quarters. Cover 3 pieces with plastic wrap to prevent them from drying out. Using a rolling pin or your hands, flatten the dough into a 10-inch circle about 1/4 inch thick. If at any point the dough resists rolling, set it aside to rest for a few minutes while you work another piece of dough.

Lightly dust a baking sheet with a little semolina or flour. Using your fingers, transfer the rolled-out dough to the baking sheet and cover with parchment. Repeat with the remaining 3 pieces of dough, shingling the dough between lightly dusted sheets of parchment. Cover the baking sheet with plastic wrap and refrigerate until ready to grill the pizzas.

Bring the tomato sauce to a simmer in a small pot over medium heat. Remove it from the heat and stir in the chopped basil. Keep warm.

When the grill is hot, brush the mushroom caps with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Slide  toothpicks or skewers horizontally into the onion disks to hold them together. Brush the disks with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange the mushrooms and onions on the hot side of the grill and cook until grill marks have formed, about 4 minutes. Flip and grill until they are well marked and tender, 3 to 4 minutes more for mushrooms, 1 minute more for onions (if the onions threaten to char, move them to the cool side of the grill). Let cool briefly, remove the skewers from the onions, and then coarsely chop the mushrooms and onions.

Have the pizza dough, sauce, toppings, and a clean baking sheet ready near the grill. Use your fingers to carefully transfer one of the dough rounds onto the grate over the hot part of the grill. Grill just until grill marks form on the bottom and the dough has begun to crisp and puff up a bit, about 2 minutes. (If you are able to fit 2 pizzas on the hot part of the grill at the same time, grill 2 at a time.) Using tongs and a wide spatula, move the crust, cooked side up, to the empty baking sheet. Spoon a thin layer of heated tomato sauce over the surface of the pizza. Scatter 3/4 cup Fontina over the sauce, and then top with one-quarter of the mushrooms and onions.

Using tongs and a wide spatula, slide the pizza, raw side down, onto the cooler side of the grill. Cover and grill until the bottom is browned and crisped and the cheese has melted, 3 to 5 minutes. Using the tongs and spatula, transfer the pizza to a large dinner plate. Top with about 4 tomato slices and lightly season them with salt. Scatter about one-quarter of the arugula and basil over the pizza and drizzle with a little olive oil and balsamic vinegar.

Grill the remaining 3 pizzas in the same way, dividing the toppings evenly among them. Serve as soon as all of the pizzas have been grilled. (If you want the cooked pizzas to remain hot, put them in a 200°F oven as you finish them, but wait until just before serving to top with the tomatoes, arugula, and basil.)

Heirloom Tomato and Burrata Salad with Tomato Conserva Vinaigrette

Tomato lovers, this is for you: sliced ripe tomatoes, creamy Burrata cheese, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.

• 1/4 cup Tomato Conserva, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper
• 1-1/4 lb. large ripe tomatoes, preferably heirloom, cored and sliced 1/2 inch thick
• 8 oz. Burrata (1 large or 2 small balls), quartered or halved to yield 4 pieces
• 16 to 20 small whole fresh basil leaves
• Flaky sea salt, such as Maldon, for serving

In a small bowl, whisk the conserva with the oil, vinegar, 1 tsp. salt, and 1/4 tsp. pepper.

Arrange the tomato slices and Burrata on 4 salad plates. Scatter the basil leaves and drizzle the vinaigrette over the tomatoes and cheese. Sprinkle lightly with sea salt and serve.