Caprese Salad
TOTAL 15 MIN; SERVES 4Serve this classic salad with
grilled bread for dipping.
The olive oil and the cream
from the mozzarella create
an irresistible sauce in the
bottom of the bowl.(^1) / 2 lb. cherry or grape
tomatoes, halved
1 8-oz. ball of buffalo
mozzarella cheese,
sliced
(^1) / 2 cup packed basil leaves
1 1 / 2 Tbsp. extra-virgin
olive oil
Flaky sea salt
Freshly ground black
pepper
Arrange tomatoes and moz-
zarella in a shallow serving
bowl. Scatter basil over the
top and drizzle with olive oil.
Sprinkle with salt and
garnish with pepper; serve.
—CHANTAL DUSSOUCHAUD
Shaved Mushroom and
Pecorino Salad
TOTAL 20 MIN; SERVES 8
Chef Brooks Reitz’s salad has
only a few components, so
find the finest, freshest, most
expertly sourced ingredients.
(^1) / 3 cup extra-virgin olive
oil, plus more for
drizzling
(^1) / 4 cup fresh lemon juice
2 Tbsp. chopped parsley
(^1) / 4 tsp. crushed red pepper
Kosher salt and pepper
1 lb. fresh white button
mushrooms, very thinly
sliced
2 oz. pecorino cheese,
shaved
- In a small bowl, whisk olive
oil with lemon juice, parsley,
and red pepper. Season gen-
erously with salt and pepper. - Spread half of mushrooms
on a large platter. Drizzle
with half of the dressing
and sprinkle with half of
the cheese. Repeat with
remaining mushrooms,
dressing, and cheese. Drizzle
with olive oil and serve.
—BROOKS REITZ
Shaved Artichoke
Salad
ACTIVE 25 MIN; TOTAL 45
MIN; SERVES 4The thinly sliced, crunchy raw
artichokes are the star of this
salad from chef Chris Behr
of the Rome Sustainable
Food Project. Buy the freshest
ones you can get your hands
on. A true test: The leaves
should squeak when you
squeeze them.(^1) / 4 cup plus 2 Tbsp. fresh
lemon juice
2 lbs. baby artichokes
(about 8)
Kosher salt
1 8-oz. bunch of arugula,
stemmed and chopped,
or 4 packed cups of
baby arugula
1 head of radicchio (6
oz.)—halved, cored, and
sliced
(^1) / 2 cup parsley leaves
(^1) / 4 cup small dill sprigs
5 Tbsp. extra-virgin
olive oil
Pepper
- Pour lemon juice into a
large bowl. Working with 1
artichoke at a time, pull off
tough outer leaves. Using a
small knife, slice^1 / 4 inch off
top of each artichoke, then
trim and peel the stems. Very
thinly slice each artichoke
lengthwise and add to bowl.
Toss with lemon juice and
(^1) / 2 teaspoon salt. Let stand
for 30 minutes, tossing
occasionally.
- Spread arugula and
radicchio on a platter.
Using a slotted spoon, lift
artichokes from lemon juice
and scatter over greens.
Sprinkle with herbs. - Whisk olive oil with remain-
ing lemon juice in large bowl
and season with salt and
pepper. Drizzle dressing over
salad; serve. —CHRIS BEHR
Italian Rice Salad with
Soppressata and
Caciocavallo
TOTAL 30 MIN; SERVES 6This all-in-one dish is inspired
by the rice salads offered dur-
ing aperitivos at bars in Rome.
Chef Chris Behr of the Rome
Sustainable Food Project
elevates standard bar fare
with fresh herbs, crunchy fen-
nel, soppressata, and cheese.1 1 /^2 cups arborio rice
(10 oz.)
1 1 / 2 cups fresh or thawed
frozen peas
3 Tbsp. white wine
vinegar, plus more for
drizzling (optional)
2 cups loosely packed
shaved caciocavallo or
aged provolone cheese
(5 oz.)
4 oz. thinly sliced
soppressata, sliced into(^1) / (^2) -in. strips
1 cup pitted green olives,
such as Cerignola or
Castelvetrano, halved
1 medium fennel bulb—
halved lengthwise,
cored, and very thinly
sliced on a mandoline,
plus^1 / 3 cup small fronds
for garnish
4 scallions, white and
light green parts only,
thinly sliced
(^1) / 3 cup parsley leaves
(^1) / 3 cup extra-virgin olive oil
Kosher salt and pepper
- In a medium saucepan of
salted boiling water, cook rice
over moderate heat until al
dente, about 15 minutes. Just
before draining, add peas and
cook for 1 minute. Drain rice
and peas well and spread in
an even layer on a large
rimmed baking sheet. Drizzle
3 tablespoons vinegar over
rice and peas and let cool
slightly, about 15 minutes. - In a large bowl, toss rice
and peas with cheese,
soppressata, olives, sliced
fennel, scallions, and parsley.
Drizzle with olive oil and more
vinegar, if desired. Season
with salt and pepper and toss
to combine. Garnish with
fennel fronds and serve.
—CHRIS BEHR
Lemony Zucchini-
Fregola Salad
TOTAL 40 MIN; SERVES 8Roasting zucchini slices turns
them soft and concentrates
their flavor. Chunks of them
are tossed with alluringly
chewy nubs of fregola pasta
and crunchy pistachios, then
brightly seasoned with lemon,
fragrant basil leaves, and a hit
of crushed red pepper.3 large zucchini (2^1 / 2 lbs.),
cut in half lengthwise
and sliced crosswise
into^1 / 2 -in. half-moons(^1) / 2 cup extra-virgin olive
oil, divided
Kosher salt and pepper
1 lb. uncooked fregola
1 cup unsalted roasted
shelled pistachios,
coarsely chopped
(^3) / (^4) cup packed torn basil
leaves
(^1) / 2 tsp. finely grated lemon
zest plus^1 / 4 cup fresh
lemon juice
1 tsp. crushed red pepper
- Preheat oven to 450° F.
Position racks in the top and
bottom thirds of oven. In a
large bowl, toss zucchini with
(^1) / 4 cup olive oil and season
with salt and pepper. Divide
zucchini between 2 rimmed
baking sheets and spread in
even layers. Roast zucchini
until tender, about 30 min-
utes, rotating baking sheets
halfway through. Let cool.
- Meanwhile, bring a large
pot of salted water to a boil.
Add fregola and cook, stirring
occasionally, until fregola is
al dente, about 10 minutes.
Drain and transfer to a large
bowl. Let cool. - Add zucchini, remaining
(^1) / 4 cup olive oil, pistachios,
basil, lemon zest and juice,
and crushed red pepper to
fregola. Season with salt and
pepper and toss to coat.
—BROOKS REITZ