An easy summer three-course lunch menu

Zucchini shaved salad, tomato and strawberry gazpacho, and a sumac strawberry frangipane galette

July slows me down. The days feel stretched at the edges, like linen worn thin with wear. I cook early, if at all - before the sun climbs too high, before the air thickens. Windows stay open. Lunch drifts into the afternoon, and I find myself craving ease over effort.

I steer clear of the oven - the heat is too insistent. Lunch becomes a cool affair: salads assembled with minimal effort; thickly sliced tomatoes topped with torn basil, olive oil and sea salt, piled on a wooden board, their juices pooling and dribbling onto the surface; good bread, torn rather than cut. Ice melts in tall glasses filled with something sweet. Everything savored… just a little more slowly than usual.

But then a certain kind of dessert comes along and ruins my resolve. A galette, say, with its golden, freckled crust and fruit bleeding softly at the edges. Even in high summer, I’ll endure a hot kitchen for that. Some pleasures are worth the sacrifice.

Today’s recipes are gentle on the kitchen and generous at the table: a crisp zucchini salad with burrata and toasted hazelnuts that takes all of five minutes to throw together; a tomato and strawberry gazpacho - cool, salty, tart and sweet - built from odds and ends in the garden and whatever’s been ripening on the windowsill. And then there’s the galette: jammy strawberries, soft frangipane, and a crust that turns golden and freckled in the oven.

If you can, allow your senses to guide you. These recipes ask for very little, but they do rely on good quality ingredients. Look for zucchini that snaps crisply when bent; strawberries that smell deeply of themselves - jammy, floral, sun-ripened; tomatoes that are heavy in the hand, their skins warm from the sun, their juice tasting of both sweetness and salt; burrata that yields at the lightest touch, spilling its creamy heart without resistance. When the cooking is simple, it’s the honesty of each ingredient that brings the dish to life.

A trip to the farmers’ market in July is less about sourcing and more about noticing. Today’s recipes are built on raw edges and ripe middles, so the better your ingredients, the less you’ll need to do to them.

That said, this isn’t about perfection. Use what you have, what you love, and what’s within reach.

This menu wasn’t made to be followed to the letter. It’s a jumping-off point — a loose invitation to adapt as you go. As mentioned above, this time of year, I usually let the farmers market, or whatever’s ready in my little garden, dictate what I eat, so take these recipes as gentle suggestions, not rules. The joy is in making them your own.

The shaved zucchini salad welcomes variation. I like to serve mine with bits from the garden - peppery nasturtium flowers and leaves, or delicate fennel fronds, but you could also try:

• Swapping hazelnuts for toasted almonds, walnuts, pine nuts, or pistachios

• Adding herbs such as mint, basil, chives, dill, or adding spoonfuls of pesto or salsa verde

• Replacing burrata with ricotta, labneh, goat cheese, or feta

Serving ideas:

• Serve cold, alongside grilled fish, chicken, or lamb

• Pile onto toast with a soft egg for breakfast the next day

• Toss with farro or quinoa for a light, summery lunch

• Layer into a sandwich or wrap for added crunch and creaminess

• Pair with a light Prosecco - the gentle bubbles and citrusy acidity lift the delicate flavor of the zucchini and balance the creaminess of the burrata.

This gazpacho is forgiving and wonderfully refreshing on a sweltering day. A few easy variations to try:

• Swap strawberries for watermelon, cherries, or even ripe tomatoes

• Add a second chili if you like more heat

• Thin the soup out with extra vinegar or a splash of cold water

• Swirl in a little yogurt for creaminess

• Add a splash of vodka - why not treat it like a garden-party Bloody Mary?

Serving ideas:

• Pour into chilled glasses as a starter or aperitif

• Top with cucumber ribbons, torn herbs, or crispy shallots

• Serve alongside grilled shrimp or crusty bread rubbed with garlic

• Or serve in wide soup bowls as a main with a side of toasted sourdough, brushed with olive oil and piled with something salty like anchovies or marinated feta

• Pair with a lovely Cabernet Sauvignon to bring out the richness of the fruit and balance the chili’s gentle heat

As for the galette - it’s endlessly adaptable. Try:

• Fruits: Use peaches, plums, cherries, nectarines, or whatever fruit is collapsing on the counter

• Frangipane twists: Flavor with citrus zest, rosewater, or browned butter

• Nut swap: Substitute almonds with pistachios, hazelnuts, or walnuts — whatever’s on hand

Serving ideas:

• Serve warm with vanilla bean ice cream, softly whipped cream or crème fraîche

• Eat cold from the fridge the next morning, when the edges have gone a little chewy and perfect

• Pair with a spoonful of yogurt and call it breakfast

• For a dinner party, I like to serve my galette with a Pinot Noir - I know dessert is typically served with a dessert wine, but I find the sweetness of the strawberries is beautifully balanced by the brightness and subtle spice of a good Pinot.

None of these dishes are precious. They’re flexible, generous, and designed to make space for what’s in season, and for what you love.

Before we get cooking, a warm thank you to Bread & Butter Wines for sponsoring today’s newsletter. Their support keeps this edition open and free for all readers.

As readers will know I’ve just come back from a trip to Napa, and the landscape is still lingering in my mind - olive trees, lavender, sun-warmed stone, and long, drowsy views across vineyards bathed in soft, dappled light. The landscape itself seems to exhale - encouraging you to move more slowly, to linger a little longer.

That same ease is what I’ve always loved about Bread & Butter Wines. Their bottles are thoughtful but never fussy - wines to enjoy, poured generously, paired with food that’s cooked from the heart.

Now, I’m no master sommelier, but I’m learning by pouring - matching what’s in the glass to what’s on the plate, and most of all, to what feels good in the moment. Pleasure first, rules later.

If you’re in a sparkling mood, a chilled glass of Prosecco works beautifully with this menu — its citrusy brightness lifts the zucchini and cuts gently through the richness of the burrata. It’s also a great jumping-off point for a light summer cocktail - think a mimosa, or a garden spritz filled with herbs such as basil and mint. A juicy, unfussy pinot pairs nicely with the almond-fringed galette, while a Cabernet works surprisingly well with the gazpacho - especially if you’ve added a little heat. Speaking of heat, the other day I chilled a red, just for a little while, and it was wonderful. Cool, smooth, and somehow even more aromatic in the heat. I’ve found red wine to be unexpectedly refreshing on a hot day - when white doesn’t feel quite right but you still want something easy and gentle.

Finally, if you’re in a white wine–drinking mood, a buttery Chardonnay would suit. Lightly oaked, with soft fruit and gentle richness, it flatters both the burrata and the galette. Enjoy 15% off any 4 or more bottles with code AGOODTABLE

The Recipes

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Shaved Zucchini Salad with Burrata & Toasted Hazelnuts

Serves 2 as a starter

A cooling salad for warm days. All crunch and cream, with a gentle sharpness from the vinegar and a buttery finish from the nuts.

Ingredients

• 2–3 medium green or yellow zucchini

• 1 large ball of burrata

• Handful of hazelnuts, toasted and roughly chopped

• Extra virgin olive oil

• Champagne vinegar (or white wine vinegar)

• Flaky sea salt

• Edible flowers or fresh herbs (basil, chervil, mint), to garnish

Method

Shave the zucchini into long, thin ribbons using a vegetable peeler. Dress lightly with olive oil, champagne vinegar (or lemon juice), and a good pinch of salt. Allow to rest for a few minutes.

To serve: spoon the burrata onto a platter then pile the zucchini either alongside or on top of the cheese . Scatter over the toasted hazelnuts and edible flowers/herbs. Finish with a drizzle of olive oil and a sprinkle of salt.

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Strawberry & Tomato Gazpacho

A cool, silky soup with a touch of strawberry to brighten the sweetness of peak-season tomatoes. Surprisingly balanced and wonderfully moreish

Ingredients

• ¼ English cucumber, peeled

• 1 kg ripe tomatoes, halved

• 250g ripe strawberries, hulled

• 1 jalapeño (or milder chili), deseeded if preferred

• 1 medium shallot, halved

• 1 garlic clove

• 1-2 tsp sumac

• 1-2 tablespoons of agave, or honey

• 1 tablespoon vinegar ( white wine, champagne or sherry vinegar)

• 100ml extra virgin olive oil, plus extra for drizzling

• Juice and zest of 1 lime or small lemon

• 1–2 tsp sea salt, to taste

• 1 tsp freshly ground black pepper

Top with

• Cherry tomatoes and diced cucumber

• Edible flowers

• Cherries

• Strawberries

• Olive oil

• Fresh herbs (basil, cilantro, chervil), to serve

Method

Blend cucumber with the tomatoes, strawberries, jalapeño, shallot, garlic, vinegar, lime or lemon juice and zest, olive oil, salt, sumac, agave or honey and pepper. Blend until very smooth. Taste and adjust the seasoning as you go. If it needs brightness, add a splash more vinegar. A little more sweetness? A teaspoon of agave will do. Or maybe it just needs a pinch more salt to bring everything into balance.

Chill for at least 2 hours, or until very cold.

Serve in bowls or glasses, topped with, cherry tomatoes, strawberries, herbs, and a final drizzle of olive oil.

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Strawberry Sumac Frangipane Galette

A freeform tart filled with soft almond frangipane and syrupy sumac strawberries. A dessert worth turning the oven on for.

Ingredients

For the pastry

• 250g plain/all-purpose flour (plus extra for dusting)

• 200g cold unsalted butter, diced

• 70g light brown & white sugar (mixed)

• 1 egg yolk

• 1–2 tbsp ice cold water

• 1 whole egg + a tsp of water, beaten (for glazing)

• 2 tbsp sugar (for finishing)

For the frangipane

• 55g salted butter, softened

• 55g light brown sugar

• 1 large egg

• 115g ground almonds

• 1 tsp almond extract

• Pinch of salt
  
  For the fruit filling

• 500g strawberries, sliced

• 100g strawberries, kept whole or halved

• 70-80g sugar (white or powdered)

• ½ small lemon, juice and zest

• 1–2 tbsp cornflour

• 1 tsp vanilla bean paste or extract

• 1 tsp sumac (optional)

• Pinch of salt

Method

Make the pastry

In a food processor - pulse flour, butter, and sugar until it resembles coarse crumbs. Add the egg yolk and 1 tbsp cold water, pulse again until a dough forms. Form into a ball and chill for 30-40 minutes or keep in the refrigerator overnight,

Make the frangipane

Cream the butter and sugar until pale. Add the egg and salt, then stir in the ground almonds and almond extract. Set aside.

Make the filling

Rub lemon zest into the sugar to release the oils. Add the strawberries, lemon juice, cornflour, vanilla, sumac (if using), and salt. Stir gently to coat. Set aside.

Assemble

Roll chilled pastry between two sheets of baking parchment until you have a rough circle of approximately 35cm/13-14 inches wide. Remove the top sheet, and either keep the rough rustic appearance of the pastry, or, if desired, trim to a neat circle.

Spread frangipane over the centre of the dough, leaving a 5cm/2-3 inch border. using a slated spoon or your hands, arrange strawberries over the top, layering sliced and whole berries. Note: As the strawberries rest, they’ll release juice. Spoon a little of the leftover juice from the bowl over the strawberries on the galette, and discard the rest.

Fold the pastry border over the filling, pleating gently. Don’t be precious. Brush edges with beaten egg and sprinkle with sugar.

Transfer (on parchment) to a hot baking sheet. Bake at 200°C (180°C fan) for 30–35 minutes until golden and bubbling. Check at the 25 minute mark. Some juices will escape in the cooking process, don’t worry, it will still be delicious!

Cool slightly before serving. Lovely with thick cream, crème fraîche, or a scoop of vanilla bean ice cream.