Summer's bounty is upon us in full force, demanding our attention, and there is nothing I like more than a simple farmers' market supper -- as fresh as you can get, barely cooked, with very little fuss.
I've compiled some of my favorite market meals of late here. These are not so much recipe as they are ideas, so there may or may not be exact measurements because frankly, when you are doing something this simple, you really don't need a recipe. Don't be intimidated by cooking like this, just keep tasting as you go...
Slice ripe tomatoes and fresh buffalo milk mozzarella and layer on a plate. Sprinkle with thin ribbons of basil, kosher salt, and freshly ground black pepper. Drizzle with a gorgeous olive oil.
Brush slices of levain bread with olive oil and toast in the oven or under the broiler. Top with slices of fresh mozzarella and chopped cherry tomatoes. Sprinkle with thin ribbons of basil, kosher salt, and freshly ground black pepper. Drizzle with more olive oil.
Figs and proscuitto
Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.
Using a vegetable peeler, shave long shards of zucchini or summer squash (or a mixture) into a bowl. Toss with lemon juice, olive oil, kosher salt, and freshly ground black pepper to taste. The lemon juice will help "cook" the zucchini. I also like to add shards of aged pecorino or Parmesan, or crumbled fresh goat's cheese and toasted almonds.