Hi friends! I actually can’t believe it’s already mid-August. As much as I love summertime, part of me is itching for chill weather and decadent fall cheese pairings. Recently, I’ve been in a bit of a hibernation period, getting my ducks in a row before September and just laying low. It feels nice, as someone who is usually too productive for her own good. Been taking things at a slower pace, letting go of perfectionism and experimenting with new ways of being. It’s been an interesting time, but I’m learning a lot about myself.
This summer has flown by, though, and the passing of time has felt quite strange. My book tour in March was 10 years ago, while July didn’t even happen. I’m not sure if it’s just my perception of time as I age or the screens warping my reality, but either way, it feels weird. One thing that helps ground me is the beauty and abundance of nature in the Hudson Valley. Farmstands are overflowing, the wildflowers are popping, and everyone is just excited to be outside enjoying the sunshine (or the insane thunderstorms that roll in spontaneously at 6pm). It’s hard to remember that this warm, lush season even exists while I’m shoveling 3 feet of snow in the winter, but the contrast makes everything that much more special.
The best part of August is peak tomato season. The homegrown tomatoes here are bursting with sweetness and acidity, with a deep ripe flavor you just can’t get any other time of year. I actually don’t really eat tomatoes outside of summer because once you’ve had them like this, the off-season ones just don’t compare. To further elevate the tomato experience, I made a tomato and cheese pairing guide for some recipe and appetizer inspiration!
The Pairing: Creamy, milky mozzarella balances the juicy sweetness and bright acidity of heirloom tomatoes, while basil brings freshness.
Make: Layer thick slices of heirloom tomato and fresh mozzarella, then finish with basil, olive oil, flaky salt and cracked pepper.
Drink: Crisp Pinot Grigio
The Pairing: Rich, buttery burrata loves the concentrated sweetness of grape tomatoes, with pesto adding an herby, garlicky bite.
Make: Spoon pesto onto a platter, add burrata and halved grape tomatoes, then drizzle with olive oil. Serve with grilled bread.
Drink: Sauvignon Blanc
The Pairing: Cool, tangy cottage cheese is the perfect creamy contrast to a big, juicy beefsteak tomato. Simple is best here!
Make: Spoon cottage cheese onto toast, top with thick tomato slices and finish generously with flaky salt, pepper and olive oil.
Drink: A crisp Albariño
The Pairing: Sweet cherry tomatoes and salty, crispy prosciutto play off mild, creamy ricotta for the perfect sweet-salty bite.
Make: Whip ricotta with olive oil until fluffy, spread onto a plate and top with halved cherry tomatoes and crumbled crispy prosciutto. Serve with crostini!
Drink: Prosecco
The Pairing: Super-sweet Sungolds balance chèvre’s bright tang, while buttery puff pastry makes the whole bite feel decadent.
Make: Spread chèvre over puff pastry, scatter with halved Sungolds and bake until golden and crisp. Finish with fresh dill, basil and a drizzle of olive oil.
Drink: Sancerre
The Pairing: Salty feta and briny olive tapenade bring bold Mediterranean flavor to meaty, slightly sweet Roma tomatoes.
Make: Layer sliced Roma tomatoes with crumbled feta and spoon over olive tapenade. Finish with olive oil and fresh oregano. Serve with fresh sourdough.
Drink: Dry rosé
This summer panzanella is everything I want to eat during peak tomato season. Juicy tomatoes and crisp, golden sourdough soak up a sweet and tangy honey Dijon dressing, while shaved Piave cheese adds a salty bite. Piave is one of my favorite cheeses from the Dolomites in Italy. It has a wonderfully nutty, slightly sweet flavor that becomes more savory and complex as it ages, with a texture similar to Parmigiano Reggiano but a little smoother and more delicate. It complements the sweetness of the tomatoes and corn while adding just the right amount of richness to the salad. You can unlock the recipe below as a paid EXTRA SHARP subscriber!
Summer Panzanella with a Honey Dijon Dressing
Serves: 4–6
Ingredients
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