When I am entertaining in the summer, I don’t like to really “cook." I prefer to eat fruits and vegetables. To me, summer food should be cold and inviting.
I love a basic Caprese salad and always incorporate basil, tomato and mozzarella into one of my dishes. I’m particularly fond of lemon basil, which lightens up the dish considerably, and I love to add my special-order O & Co fig balsamic vinegar to serve with it. Unfortunately, I simply have not found a substitute that I like as well here in St. Louis—and believe me, I’ve tried.
One of my other favorite dips to serve is a version of cowboy caviar that my friend Michelle brought me years ago. I adapted it to my own tastes, and it has received rave reviews every time I’ve served it. The best thing about this dip is that it is extremely fast to make and does not need time to sit. It tastes great instantly, and even my pickiest friends ask for the recipe.
Start with a 15-ounce can of black beans, drained. Add 1/2 cup of finely chopped red onion, 2 large finely chopped garlic cloves, and half of a colorful pepper, finely chopped—I usually like yellow or orange. At this point, you may add some black or kalamata olives if you like them, but I find that many people do not, and I omit them. You can also add cucumber if desired. Add 1/4 cup finely crumbled feta cheese and 1/4 cup chopped fresh cilantro.
Add 1/4 cup oil, 1/4 cup red wine vinegar, and a half teaspoon each of salt and ground cumin. Throw in a pinch (or more if desired) of cayenne. Mix well and serve with tortilla chips.
