Recipe Station

Here are a few of our go-to meals for when it's just too hot to cook. There's something here for everyone!

1. How To Make Panzanella

This is my go-to meal in the hot summer months. Using already-stale bread means I don't have to toast it first. However, if I don't have that on hand, I'll toast the bread cubes in the toaster oven so it won't heat up the house.

Ingredients

1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil

Instructions

1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.
2. Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.
3. Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.
4. Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
5. Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.
6. Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.
7. Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.

UP NEXT : Summer Rolls

Next Page »