Panzanella: My Version

THIS is why I LOVE summer. Jersey tomatoes, fresh mozzarella cheese, and basil cut from a pot on the deck.

 I use fresh bread - the best I can find - ciabatta or other Italian or French bread is fine. Tear it into bite size pieces. I like a bed of lettuce in the bowl - romaine or red or green leaf, (I used red leaf here) top with 1 cup torn bread, 1-2 ounces fresh mozzarella - cubed or something near that - 1 large perfectly ripe tomato cut into chunks goes on next, a couple of Calamata olives if you like - but not altogether necessary. Top with a handful of fresh basil - just cut is best - (I used purple basil here) shredded or whole - I like my leaves whole. Dress with salt, pepper, olive oil (I use just 1 tsp) and lots of good balsamic vinegar.

Delightful. MY favorite summer meal.

Pasta with zucchini and Ricotta Salata

Pasta is my go-to dish for a quick supper. This is a standard combination of my favorite flavors. I always start with onion and garlic sauteed with in olive oil. Here I've added sliced zucchini, fresh basil, chopped fresh tomatoes and small white beans and crumbled Ricotta Salata cheese - a dry salted ricotta cheese made from sheep's milk - which is sort the Italian version of Feta Cheese, a similar texture - drier, and less salty. You may have noticed that I never tire of eating pasta with vegetables and feta, I am becoming very fond of Ricotta Salata as well.