Setting the Summer Table

by The hungry apron

In summer all our entertainment moves outside, making the dinner setting more carefree and easy. I have been in Italy long enough to savor all their beautiful food rituals, which taught me so much about how special it is to gather around the table and share a meal with friends, however simple it might be.

In Italy, spontaneous aperitivo and a glass of wine can quickly turn into a long dinner, with friends cooking pasta together while chatting and waiting for the dish to be served. I found that these spontaneous dinners come easiest in the summer, where with the abundance of fresh, seasonal produce, I can prepare simple, delicious meals in no time, sometimes without even cooking.

Besides cooking and preparing food for my guests, one of the things I enjoy the most is setting the table. My husband would say that I might go overboard with organizing dinners by paying too much attention to details, but I find that a nice setup is equally important as the food served. Small touches such as soft linen, vintage china, flowers, or candles can create a sense of occasion, making the table more inviting. I like to keep the table simple and neat, allowing the table setting to settle in the natural surrounding of our countryside.

For this occasion, I combined the earthy tones and Vichy check pattern with softer, pink napkins, making the table country and romantic. I love to play with colors and textures, mixing and matching vintage plates with glasses of different colors and heights. A few garden flowers and the table is set.




SUMMER FAVORITES
in collaboration with Linumoe Copenhagen


Whether you are hosting a family summer lunch or a big party with your friends, the natural colors of soft linen will upscale your table setting. Feel free to mix the patterns and colors of linen with colorful china and glassware. Allow yourself to be playful and have fun. Browse my summer favorites or visit Linumoe store for more beautiful kitchen linen. 

Use my code APRON20 to get 20% off your next purchase at linumoe.dk.

Summer gatherings tend to be easy, as, with longer days, we all seem to step into the carefree holiday mood. With hot temperatures, I tend to serve refreshing food as much as possible, and Italian Panzanella salad is one of those easy delicious recipes to enjoy and prepare for the summer. Essentially it is a bread salad tossed with fresh, ripe tomatoes, shallots, cucumbers, tuna, and corn. Still, every Italian family has their version, depending on what you have at home. You can even add boiled eggs, fresh mozzarella cheese, or olives - this salad is one of those recipes that, either way, you make it, you can't be wrong. The original recipe calls for a day or two of old bread soaked in water, but I prefer to do one additional step and toast the bread before soaking it, so I can still keep a bit of bread crunch for more interesting texture. Then I cut the bread into bite size pieces and generously mix with olive oil, freshly cut vegetables, and tuna slices.

Another recipe that I love adding to my summer menu is Peach bruschetta. One of the simplest, easiest, and most delicious things you will ever prepare. Crunchy baguette bread is topped with velvety ricotta cheese and slices of ripe fresh peaches, drizzled with some honey and fresh thyme. Such a pretty, mouth-watering appetizer that you can prepare in no time and that your guest will love!

A glass of aromatized water is always welcome on a hot summer day, so try mixing cold water with fresh peaches and basil leaves. You can also use mint, lemon, or raspberries.


PEACH RICOTTA BRUSCHETTA
Marija Gvozdenovic


INGREDIENTS


Makes 15


1 fresh baguette

4-5 fresh peaches or nectarines, washed and sliced

100g good quality ricotta cheese

honey

fresh thyme

METHOD


Toast bruschetta slices. In a small bowl whisk ricotta cheese. Wash and slice peaches. Assemble bruschetta slices with coat of ricotta, fresh peach slices then drizzle with honey and fresh thyme. Serve immediately. 



CRUNCHY PANZANELLA SALAD
Marija Gvozdenovic


INGREDIENTS


Serves 6


300g baby tomatoes

1 small shallot, peeled and thinly sliced

120g canned corn

160g tuna 

1 fresh cucumber, diced

1/2 stale baguette, toasted

1 cup water for soaking the bread

a generous drizzle of EVO olive oil

a generous pinch of salt

a pinch of freshly ground black pepper

a few fresh basil leaves

a few fresh branches of lemon-thyme or regular thyme



METHOD


Panzanella recipe calls for stale bread which is soaked in water but I prefer to additionally toast the bread and then quickly soak it. You can also skip this step and soak your bread immediately, making sure to squeeze all excess water. Toast your bread slices, then quickly soak it in fresh water. Cut into small, bite size pieces and transfer to a medium-large bowl. Add in tomato slices, corn, cucumber and tuna. Add in salt, pepper, freshly chopped basil and thyme and drizzle generously with olive oil, making sure everything is coated in the dressing. The salad can be served immediately or you can prepare it in advance and chill in the fridge. Keep salad in an airtight container in the fridge for up to 2 days.

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