Celebrating summer vegetables

by Justin Segelstrom

One of the best parts of summer is all the fresh vegetables that show up in our gardens, farmers markets, and grocery stores. This time of year is perfect for making simple, flavorful dishes that really let those veggies shine. I’ve pulled together four of my favorite recipes that showcase what’s in season right now. Two tomato dishes, a refreshing cucumber salad, and one sweet dessert to round things out.

Italian Tomato Salad

Ripe, juicy tomatoes really make this dish shine. If you can get your hands on Campari tomatoes, they make this dish absolutely perfect, but honestly any good ripe garden tomato will do the trick. This salad is simple, fresh, and marinated just long enough to let the flavors mingle into something truly special.

Ingredients

• 2 pounds fresh tomatoes (about 8 small per pound)
• 1 medium red onion, thinly sliced
• Large handful fresh basil, chopped
• 2 cloves garlic, minced
• ⅓ cup red wine vinegar
• ¼ cup water
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

Instructions

1. Slice your tomatoes and place them in a large mixing bowl.
2. Add the onion, basil, garlic, vinegar, water, salt, oregano, and pepper.
3. Toss everything together until the tomatoes are evenly coated and the seasonings are well distributed.
4. Taste and adjust the salt if needed.
5. Cover the bowl and refrigerate for at least 3 hours so the flavors can really come together before serving.

Roasted Cherry Tomato Sauce

This one is easily a favorite of mine. Sweet, tangy roasted cherry tomatoes blended into a silky smooth sauce that works on just about anything. It’s perfect tossed with pasta, spooned over grilled chicken, or even as a base for pizza. Plus, it makes the house smell incredible while it roasts.

Ingredients

• 6 cups cherry tomatoes
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• ½ onion, roughly chopped
• 1 red bell pepper, cut into chunks
• 4 to 6 cloves garlic, skins left on
• Olive oil
• Salt and black pepper

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, mix cherry tomatoes with sugar, balsamic vinegar, a drizzle of olive oil, salt, and pepper.
3. Spread onto a baking sheet or casserole dish. Nestle in the onion and bell pepper pieces. Place the garlic cloves (skins on) in the center. Drizzle everything with a bit more olive oil and season again lightly.
4. Roast for about 45 minutes, until the tomatoes are blistered and caramelized.
5. Remove from the oven and let cool slightly. Squeeze the roasted garlic out of its skins.
6. Transfer everything into a blender and puree until smooth.
7. Store in jars with lids in the refrigerator for up to 5 days, or freeze for longer storage (up to 6 months).

Creamy Dill Cucumber Salad

Crisp cucumbers paired with fresh dill and a cool, creamy dressing. This is one of those simple sides that never sticks around long at cookouts or family dinners. It’s refreshing, crunchy, and the perfect way to use up those garden cucumbers.

Ingredients

• 5 cups cucumbers, peeled, seeded, and sliced
• ½ cup red or white onion, thinly sliced
• ¼ cup fresh dill, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup sour cream
• 1 tablespoon sugar

Instructions

1. Add the cucumbers, onion, and dill to a large bowl.
2. In a separate small bowl, stir together the sour cream, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cucumber mixture and toss gently until everything is coated.
4. Serve right away, or cover and refrigerate for up to 2 hours before serving.

Zucchini Cake

I don’t make desserts too often, but when I do, I want them to be memorable. I have hundreds of recipes saved that I’ve made over the years, and this zucchini cake from my mother-in-law is one of those classics that always delivers. She’s been making it forever, and it’s the kind of cake that wins over even people who think they don’t like zucchini. Moist, lightly chocolatey, and topped with chocolate chips (or M&Ms!) and walnuts, it’s always a crowd-pleaser.

Ingredients

• ½ cup butter
• ½ cup oil
• 1 ¾ cups sugar
• 2 eggs
• ½ cup sour milk (or buttermilk)
• 1 teaspoon vanilla
• 2 ½ cups flour
• ¼ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups grated zucchini
• ¾ cup chocolate chips or M&Ms
• ¾ cup walnuts

Instructions

1. Preheat oven to 325°F.
2. In a large mixing bowl, cream together the butter, oil, sugar, eggs, sour milk, and vanilla until smooth.
3. Add the flour, cocoa, baking soda, and salt. Mix until combined.
4. Stir in the grated zucchini.
5. Pour into a greased 9x13 baking dish.
6. Sprinkle the top with chocolate chips (or M&Ms) and walnuts.
7. Bake for about 1 hour, or until a toothpick comes out clean.
8. Cool slightly before slicing and serving.

 

Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.

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