JENNIFER ALEXANDER RUPLE

Nothing embraces August better than a big, juicy tomato. These sun-ripened, peak-of-the-season fruits give any culinary creation a fresh summer kiss. Featured in this issue are two summer sides perfect for sharing at any outdoor event. The first is warm, Italian-style Baked Tomatoes and Zucchini and the second, Greek Pasta with Tomatoes and Feta, best served chilled.

Italian-Style Baked Tomatoes and Zucchini
Sliced tomatoes and zucchini combined with a mixture of Italian cheeses and herbed breadcrumbs, create a lasagna-type layered dish. Serve it as a hearty side or a light, meatless main. 6 servings

2 tablespoon extra-virgin olive oil
4 medium zucchini, cut into ¼-inch thick slices
3 medium tomatoes, cut into ¼-inch thick slices
1 ½ cups Italian cheese blend, shredded
½ cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
½ cup Italian seasoned breadcrumbs
4 tablespoons butter, melted
2 tablespoons fresh parsley, chopped

Heat oven to 350 F. Coat the bottom of a 2-quart or 8 x 8 casserole dish with olive oil.

Layer zucchini, tomatoes, cheese blend, Parmesan, salt and pepper. Repeat until all ingredients are used.

In a small bowl, combine breadcrumbs with melted butter. Top casserole with breadcrumbs and cheese. Bake for 45-50 minutes or until breadcrumbs are brown and cheese is bubbly. Loosely cover with foil if the cheese and breadcrumbs brown too quickly.

Greek Pasta Salad with Tomatoes and Feta
Lettuce need not apply – this tomato-centric Greek salad combines the fresh flavors of summer with pasta – sweet basil, ripe tomatoes, crips cucumbers, and red onion. It’s enhanced with meaty Kalamata olives, tangy feta cheese, and mild pepperoncini peppers – splashed with a light vinaigrette. 6 servings

Salad
8 ounces pasta such as shells, cooked
1 pint grape or cherry tomatoes
1 medium cucumber, sliced
¼ cup red onion, thinly sliced
½ cup pitted Kalamata olives
¼ pound feta cheese, cubed
Pepperoncini peppers

Vinaigrette
1/3 cup of extra virgin olive oil
1/6 cup of red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper to taste
⅛ teaspoon garlic powder

Prepare vinaigrette and set aside.

Cook pasta according to package directions, drain and place in a large serving bowl. Allow it to cool completely.

Once pasta is cool, add the remaining salad ingredients. Drizzle with dressing and chill for an hour or two prior to serving.