Ricette: Summer Harvest Meal

In Recipes by Sarah


During the height of the growing season, there is nothing quite like a meal highlighting ingredients from your own garden, local farmers market, or favorite farm stand.

In the summer of 2023, we compiled four of our favorite simple summer dishes so you can enjoy them at your own table, either individually—offered as antipasti/primi (appetizers/first courses) or contorti (sides) to accompany the rest of your own menu—or serve all four together and you've got an entire beautiful summer harvest meal planned out for you.

These dishes can be prepared ahead and served at room temperature, which makes them especially enticing for summer picnics, pot lucks, and heat waves!

Potato Salad note: Make sure to make extra pickled onions--they can be stored in the fridge in their liquid for weeks and are the perfect way to spruce up any dish.

A white ceramic plate on wooden table surface, layer with wedges of potatoes, pickled red onions, capers, dollops of mayonnaise, and fresh fennel fronds.

Serves 6

1 ¼ cups (100 grams, or 3.5 ounces) salted capers

2 1/4 pounds new potatoes, cut into rounds or wedges

1/3 cup + 2 tablespoons extra virgin olive oil

1 large red onion, thinly sliced  

½ cup white wine vinegar

½ cup sugar

2 ½ cups boiling water, for pickling process   

4 tablespoons mayonnaise, plus more for garnish

1 cup wild fennel fronds or fresh dill, plus more for garnish

Salt and freshly ground black pepper


Soak the capers in water for at least one hour to remove the salt. Change the water every 15 minutes.

Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook until fork-tender, about 15 minutes. Drain the potatoes and toss them with 1/3 cup of the olive oil.

Meanwhile, in a medium bowl, combine the vinegar, sugar, and 2 ½ cups boiling water and stir until sugar is dissolved. Transfer the onions to a jar and cover them with the vinegar mixture. Allow to cool to room temperature, then strain the onions and set aside.

Meanwhile, strain the capers and pat them dry on paper towels. Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the capers and cook, stirring occasionally until they are golden and lightly crispy, about 5 minutes.

In a large bowl, combine the potatoes with the capers, onion, mayonnaise, and fennel fronds and toss to coat. Season with salt and pepper to taste, and garnish with additional herbs and dollops of mayonnaise.