Sides
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Servings: 4
Time: 10 mins
Pre-heat the broiler on high for 10-minutes. While it heats, arrange the sourdough slices on a baking sheet. Toast until the edges are browned, about 2-minutes each side.
Slice the bottoms off 2 of the tomatoes and grate the remainder into a bowl using a box grater. If the mixture is too watery, grate the 3rd tomato and add to the bowl. Combine with sherry vinegar, chili paste, and sea salt to taste.
Rub toasts on each side with the garlic clove. Then drizzle them with olive oil, and sprinkle with sea salt and pepper.
Spoon the tomato pulp onto the toasted bread. Finish with olive oil, sea salt, pepper, and cut into triangles to serve. If preferred, serve with anchovies and olives.
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .
This three-ingredient cocktail doubles as a fresh dessert, palate cleanser, and digestive aid to loosen the stomach after eating—hence its name, said to come from the Venetian word for “untie.” Our spin features lemon sorbet, homemade limoncello, and prosecco.