Ingredients

• 2 large cucumbers
• 1 pound tomatoes, any variety
• 1 pound watermelon chunks
• 1 medium red onion 
• 1/2 cup fresh parsley, minced
• 1/4 cup fresh mint, minced
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice, plus more to taste
• Freshly ground black pepper and sea salt to taste
• 6-ounce slice feta cheese

Directions

Step 1

Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.

Step 2

Just before serving, crumble the feta over the top.

Ingredients

• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar of Modena 
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon coarse salt, plus more to taste
• 1/2 garlic clove, minced 
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper to taste
• 3 cups cooked cannellini beans or one 29-ounce can, rinsed and drained
• 3 cups cooked pasta, such as ditalini
• 3 cups cherry tomatoes 
• 1 medium red onion, slivered
• 2 tablespoons each chopped fresh parsley and basil, plus more for garnish

Directions

Step 1

Make the vinaigrette: In a medium bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with salt and pepper. Set aside.

Step 2

Place the beans, pasta, tomatoes, red onion, and herbs in a large glass bowl and pour on the vinaigrette. Toss gently to coat. Serve at room temperature or chilled, garnished with more herbs.

Ingredients

• 1 small eggplant, about 1 pound 
• 1-1/2 pounds tomatoes, any variety
• 1 pound zucchini or summer squash, green and/or yellow
• 3 yellow, orange, or red bell peppers
• 1 large onion, about 1 pound
• 8 cloves garlic, sliced
• 7 tablespoons extra virgin olive oil, divided, plus more for the pans
• 2 teaspoons coarse sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar from Modena, plus more to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Preheat your oven to 350°F. Cut all the vegetables into roughly 1-inch diced pieces and mix together along with the garlic in a large bowl. Add 6 tablespoons of olive oil and the salt, and toss to coat. Lightly oil two rimmed sheet pans (or line them with parchment paper) and divide the vegetables between them. Roast the veggies for a total of 3 hours.

Step 2

After the first hour, as the vegetables give up their moisture and shrink in volume, combine them in one of the sheet pans; after the second hour, flip the veggies with a large spatula.

Step 3

When done, transfer the vegetables back to the large bowl, taking care to get all the juices. Season with pepper, drizzle on the last tablespoon of olive oil and the vinegar, and sprinkle with the parsley.

Ingredients

For the vinaigrette:

• 3 tablespoons red wine vinegar 
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon coarse salt, plus more to taste
• 1/2 garlic clove, peeled and minced 
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1/2 pound green beans, trimmed and steamed
• 1 cup cooked gigante or cannellini beans
• 1 cup cooked red kidney beans
• 1 cup cooked black beans
• 1 cup cooked chickpeas
• 1 cup cooked lima beans

Directions

Step 1

In a medium mixing bowl, whisk together the vinegar, mustard, honey, salt, garlic, and pepper flakes. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt if desired. Set aside.

Step 2

In a very large bowl, gently toss all the beans together and then pour on the vinaigrette. Toss again and let sit at room temperature for 30 minutes to help the flavors meld before refrigerating.