Summer cooking, or lack thereof, should be a simple affair. While in the winter most of us long for slowly simmered comfort foods, the summer has us craving lighter, fresher meals- things like salads, tasty sandwiches, cold- from- the- fridge soups and fruity desserts.

The following recipes include some of my favourite warm- weather classics.  You’ll find ideas for speedy midweek suppers, yummy picnic foods and ‘easy-peasy’ desserts. So pour yourself a chilled glass of rosé and get ready to enjoy one of the most bountiful seasons of the year!

Bruschetta with Tomato and Mozzarella
Serves 4

Bruschetta can best be described as an open sandwich consisting of grilled bread rubbed with garlic and topped with vegetables, meat or cheese. It’s a wonderful way to start a barbecue but serve it with a green salad and you have an easy, tasty lunch.  

I usually take the simplistic approach and serve my bruschetta with tomatoes.  Another idea is to leave out the tomatoes and just sprinkle your mozzarella with a little basil and some finely-minced red chilli instead. Bruschetta is also delicious served with a guacamole topping of mashed avocado, lime juice, chopped coriander and a drop of olive oil.  

Tip:  Make sure your ingredients are top notch as this can make or break simple recipes such as this one!  Your tomatoes should be perfectly ripe and juicy and if possible, finish your bruschetta off with a good drizzle of the best extra virgin olive oil you can get your hands on.

*1 French bread stick (stokbrood), cut into four pieces and each piece cut in half
*good- quality extra virgin olive oil
*1 clove of garlic
*3 medium tomatoes, sliced
*2 x 125g balls of mozzarella, sliced
*oregano and salt & pepper, to taste

Cut the bread into four pieces and slice each piece in half.  Brush each piece with a little olive oil and grill for about 3-5 minutes per side, or until nicely browned.  This can also be done stovetop in a griddle pan.  Rub the garlic into the bread while it is still hot.  Arrange the tomato and mozzarella slices on top of the bread. Sprinkle with the oregano, salt and pepper and drizzle with a touch of olive oil.  Serve immediately.

Pan- Bagnat
Serves 4

If you’re looking for the ultimate sandwich to take along on a picnic, look no further!  Pan-bagnat, which basically means ‘wet bread’ is a specialty of the region of Nice, France and includes some of the ingredients found in a traditional salade niçoise- anchovies, olives, tomatoes and eggs. The beauty of this sandwich is that it gets better the longer it sits. With time, the flavours get a chance to develop and seep into the bread.  

If serving this as part of a picnic, I recommend you make the sandwich early in the morning, keep it in the fridge until you are ready to go and then just toss it in cooler along with some fresh fruit and a bottle of Pinot Grigio!

This is my version. Of course, there’s nothing to stop you from using your own imagination and experimenting with other ingredients!

Tip:  When making the dressing, go easy on the salt!  The rest of the ingredients are pretty salty on their own.

*1 round loaf of bread (I like to use pain de campagne or focaccia)
*3 tbsps good- quality extra virgin olive oil
*1 tbsp red wine vinegar
*1 tsp Dijon mustard
*1 garlic clove, pressed
*salt & pepper to taste
*1-2 medium tomatoes, or enough to cover the surface of the cut bread, sliced
*1 small shallot, very thinly sliced
*1 small can of anchovies in olive oil
*2 hard-boiled eggs, sliced
*15 black olives, halved
*1 tbsp chopped capers
*chopped parsley
*salad leaves of your choice

Cut the bread in half.  Make a dressing by whisking together the oil, vinegar, mustard, pressed garlic clove, salt and pepper. Drizzle the dressing over both bread halves. Begin by layering the tomato and shallot on the bread, follow with the anchovies, eggs, olives, capers and parsley.  Layer a few leaves of salad on top of the ingredients, close the sandwich and cut it into four pieces. Wrap the cut sandwich tightly in two layers of aluminium foil. I like to put the packed sandwich on a plate and then weigh it down with something heavy.  Allow the sandwich to rest for at least three hours.  Serve at room temperature.

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