2 pounds small firm eggplants, preferably 6 to 8 ounces each 1 tablespoons plus ¾ teaspoon kosher salt 1½ pounds ripe plum tomatoes 1 pound young pecorino or low-moisture mozzarella, cut in ½-inch cubes ¼ cup fresh basil leaves, loosely … Continued
¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1 teaspoon Aleppo-style pepper, plus more for serving 12 ounces paccheri, ziti, or other large tube pasta 2 ounces … Continued
About 1/2 cup extra-virgin olive oil, divided 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick Kosher salt 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 … Continued
2 lb. zucchini or summer squash (4–6) 1 large shallot or ½ small onion 4 large garlic cloves 3 Tbsp. extra-virgin olive oil ¼ tsp. crushed red pepper flakes 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt Freshly … Continued
1 3/4 pounds ripe heirloom tomatoes, cut into chunks 8 ounces cherry and teardrop-shaped tomatoes, halved 3/4 English cucumber, peeled in alternating strips and cut into chunks 10 large basil leaves, torn into pieces 2 tablespoons red wine vinegar 1/4 … Continued
1 cup bulgur wheat 1 eggplant, thinly sliced 5 tablespoons extra-virgin olive oil 1 pound cherry tomatoes, cut in half 1 tablespoon red wine vinegar kosher salt and pepper 1 cup basil leaves, torn Heat broiler. Cook the bulgur according to … Continued
FOR THE SALAD: 3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers) About 2-1/2 cups chopped tomatoes 1/3 cup thinly sliced red onion 1/4 cup julienned or chopped fresh basil, tightly packed FOR THE DRESSING: 1/4 cup extra virgin olive oil 3/4 cup apple cider vinegar 1 … Continued
Salad: 1 bunch kale, stemmed and chopped [about 4 cups] 1 cup bocconcini [mini mozzarella], halved 1 cup tomatoes, chopped ¼ cup fresh basil, chopped Dressing [makes about 1 cup]: ⅔ cup extra-virgin olive oil 3 tablespoons red wine vinegar … Continued
1 garlic clove, halved 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces 1/2 cup coarsely chopped fresh basil 1/2 cup extra-virgin olive oil Kosher salt, freshly ground pepper 1 pound medium shell-shaped or other short pasta Rub the inside of a medium bowl with garlic; … Continued
3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper Layer alternating slices of tomatoes and mozzarella, adding a … Continued