Whether you want to run off to the beach or the pool or you’re not really in the mood to cook, these recipes are perfect for you. They are prepared in a few minutes and result in delicious dishes that you’ll want to repeat until summer ends. Among them is a cold soup, several salads, two different ways to prepare eggs, two other ways to prepare pasta, a sandwich to die for, and a very easy fish dish.
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Zoque malagueño
Zoque malagueño is another of the many varieties of the magnificent cold soups offered by Andalusian cuisine. Today, zoque is generally characterized, except for very local variants, by being made mainly with red or reddish ingredients, such as tomato, pepper, and carrot, the latter being an ingredient not very common in other cold soups.
Double tomato salad
Inspired by the Tuscan panzanella, it includes some crispy bread croutons and feta cheese (more Greek than Italian, we know), which makes it a fairly complete option for a light dinner or lunch that you crave at this time of year. But the real discovery of the recipe (thanks, Samin Nosrat, for telling us in your book Salt, Fat, Acid, Heat) is the vinaigrette, made with the main ingredient of the dish itself: tomato.
Tzatziki salad with chickpeas
It’s a different way to eat legumes, perfect to accompany fish – it goes wonderfully with smoked salmon – or meat, and also a great option to take in a lunchbox or solve a meal without turning on the stove. It can be eaten immediately, but it improves a lot if it rests for about 15 or 20 minutes in the fridge so the flavors blend and the whole becomes even fresher.
Pasta salad with eggplants and Cebreiro cheese
We propose a version of pasta salad with sautéed eggplants and Cebreiro cheese, which combines bitter, sweet, salty, and acidic flavors that make it impossible to stop eating. You can have it freshly made, warm, or let it rest in the fridge and thank your past self.
Three easy egg salad recipes for toasts, sandwiches, or breakfasts
A close relative of our Russian salad, in Anglo-Saxon countries there is the egg salad; a mixture of chopped boiled eggs – sometimes scrambled – usually with a good amount of mayonnaise and various additions that can range from pickles to fresh herbs. Without potatoes, it is a bit lighter but no less filling or with less potential to become a main dish.
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‘Strapatsada’, the Greek recipe of eggs with tomato and feta
In Greece, there are recipes that need no introduction. Strapatsada – also known in some areas as kagianas – is one of them. It is prepared in a matter of minutes and appears on the table at any time: for breakfast, a quick lunch, or even dinner when you don’t feel like cooking anything complicated. In the end, it’s just scrambled eggs with tomato, but as with many popular dishes, the sum is much better than the parts.
Spaghetti with canned sardines and cherry tomatoes with ‘poor man’s cheese’
Muddica or mollica atturrata is toasted breadcrumbs in a pan that in Sicilian cuisine is used to finish pasta or other preparations. It is known as “poor man’s cheese” because it was born as a cheap alternative to grated Parmesan, but now it is used more for pure enjoyment: it adds a wonderful extra flavor and crunch to anything you put it on.
Japanese noodles in 20 minutes
These ultra-fast noodles couldn’t be easier: to prepare the sauce you don’t need pots, pans, or to turn on the heat: you just have to blend a few ingredients. Among them, silken tofu (the softest) gives the film its quality: if you thought this ingredient was a bland option for the faint-hearted, these noodles will show you it has more uses than you thought.
Anthony Bourdain’s favorite sandwich
Bourdain discovered this sandwich of mortadella grilled on a griddle and melted cheese in a bar at a municipal market in Sao Paulo. In his book Appetites he describes it as a reflection or “mutation” of the Italian influence in Brazil, although he notes: “Surely this doesn’t exist in Italy, but maybe it should.”
Salmon with soy, honey, and lemon
This recipe stands out for its simplicity and economy of resources: you will need little more than a pan to prepare this recipe, and if you organize yourself well and have some skill in the kitchen, you can make it in about fifteen minutes. Accompanied by simple white rice, a cooked or sautéed vegetable, or a salad, it makes a dinner, and it works almost as well with fresh salmon as with frozen.
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