By Emily Weinstein, The New York Times
We’ve reached August, which means itap time for one of my favorite annual editions of Five Weeknight Dishes, a whole article devoted to the queen of summer: the glorious, bodacious tomato.
The best way to eat a ripe tomato is just to eat it. Slice and season it with salt and pepper, maybe add a dribble of oil.
But the second best is the BLT — a classic bacon, lettuce and tomato sandwich. (No avocado, please.) One of our reporters, J.J. Goode, wrote a great story about BLTs: one man’s odyssey to find the perfect method for making them, rendered in the IMAX of crisp bacon and slathered mayo, iceberg bricks and tomato slabs. His recipe is mouthwateringly, gaspingly, laughing-in-delight-while-you-eat delicious.
That BLT is below, along with four other great recipes for the week.
1. BLTs
A BLT for any season, this version doesn’t depend on the perfect tomato, nor bacon with pedigree, for that matter. Instead, it leans on a few details that can elevate the lowliest ingredients. Slathering one side of bread with mayo and griddling it gives supermarket white a crackling veneer, while leaving the rest suitably soft and squishy. Sprinkling the tomato with salt and letting it sit a while helps the seasoning penetrate. Baking the bacon leaves it stick-straight (so the sandwich is less likely to topple), while pulling it from the oven before itap fully crisp keeps it a little fatty. A slab of iceberg — cut crosswise from the whole head (preferably from the center) — is a game-changer, ensuring the sandwich’s structural integrity and delivering exceptional crunch.
By J.J. Goode
Yield: 4 sandwiches
Total time: 30 minutes
Ingredients
- 12 slices (about 12 ounces) bacon (not “thin” or “thick”)
- 4 medium to large tomatoes (about 2 pounds), cored
- Kosher salt
- 1 head iceberg lettuce
- 8 slices white bread (preferably butter bread)
- Mayonnaise, for the bread
Preparation
1. Heat the oven to 400 degrees. Arrange the bacon slices in a single layer on a sheet pan, and, once the oven is at temperature, transfer the sheet pan to the oven. Set a timer for 15 minutes.
2. As soon as the bacon goes into the oven, trim off and discard (or eat) the butt of the tomatoes and cut the rest crosswise into 1/4- to 1/3-inch-thick slices. Season the tomato slices lightly on one side with salt and set them aside, to let the salt penetrate and draw out some water. Cut 4 (1/4- to 1/3-inch-thick) crosswise slabs from the lettuce, reserving the rest for another use.
3. Set a heavy skillet over medium heat for 2 to 3 minutes, to get nice and hot. As it heats up, spread a very thin layer of mayo on one side of each bread slice. Once the skillet is hot, working in batches, cook the slices mayo-side down just until evenly golden brown and crisp on one side, 1 to 1 1/2 minutes. Remove the slices from the pan, stand them on their sides, and lean them against one another so they cool without sogging out.
4. When the timer goes off, check the bacon and, if necessary, continue cooking until itap deep golden brown all over and crisp-looking, checking every minute or two, for up to 5 minutes more. It is ready when it is almost but not quite fully crisp in the middle. Transfer to paper towels to drain and further crisp up. Taste the bacon. If it isn’t very salty, add another sprinkle of salt to the tomatoes.
5. While the bacon is still warm, assemble the sandwiches: Spread a generous layer of mayo on the untoasted side of each bread slice. Add the bacon, breaking the slices to fit the bread. Add the lettuce slabs, removing any floppy outer rings (and a few more if necessary to fit the bread). Shingle on the tomato slices, top with the remaining bread and press lightly with your palm to compress the sandwich slightly.
6. Do not slice, and after your first bite, do not put the sandwich down until itap gone.
2. Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
By Christian Reynoso
Yield: 2 servings
Total time: 30 minutes
Ingredients
- 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine, drained
- 1/2 teaspoon red wine vinegar
- Plenty of basil leaves (large leaves torn), for serving
Preparation
1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.
2. Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.
3. Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and 1/3 cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.
4. Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.
5. To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.
3. Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.
By Nargisse Benkabbou
Yield: 4 servings
Total time: 30 minutes
Ingredients
- Olive oil, as needed
- 1 pound cherry or grape tomatoes, halved lengthwise
- 2 garlic cloves, minced or pressed
- 1 tablespoon finely chopped parsley, plus more for serving
- 1 teaspoon honey, plus more for serving
- 1/2 teaspoon dried oregano or thyme
- Salt and black pepper
- 1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
- 1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
- 1/2 lemon
- Crusty bread (optional), for serving
Preparation
1. Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
2. In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
3. Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
4. Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
5. Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
4. Burst Cherry Tomato Orzotto
Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.
By Kayla Hoang
Yield: 4 to 6 servings
Total time: 50 minutes
Ingredients
- 3 tablespoons olive oil
- 1 large shallot, chopped (about 1/3 cup)
- Salt
- 1 tablespoon grated garlic, from 3 to 4 large cloves
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 1/2 pounds cherry tomatoes
- 1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
- 1 pound orzo
- 1 quart (4 cups) low-sodium vegetable or chicken broth
- 2/3 cup grated Parmesan, plus more for serving
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons fresh lemon juice
Preparation
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.
2. Add the tomatoes, basil sprig and 1 1/4 cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.
3. Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.
4. Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 6 to 10 minutes. The mixture will go from very brothy to a tomato soup-like texture.
5. Stir in the orzo, broth and 1/4 teaspoon salt and bring to a boil over high heat, 4 to 5 minutes. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 9 to 10 minutes more.
6. Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with more Parmesan as desired.
5. Tomato, Olive and Feta Salad with Tinned Fish
Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips.
By Yasmin Fahr
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 2 tablespoons sherry or red wine vinegar
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil, plus more as needed
- Salt and fresh black pepper
- 1/2 small white or red onion, thinly sliced
- 2 large tomatoes, cut into wedges
- 1/2 cup pitted green or Kalamata olives, halved
- 4 ounces of feta, loosely crumbled
- 5 to 7 ounces oil-packed tinned fish, such as tuna, sardines, trout or salmon, drained
- Torn crusty bread or chips, for serving
Preparation
1. In a shallow serving bowl or large platter, combine the vinegar, oregano and olive oil, whisking until combined. Season lightly with salt and pepper.
2. Add the onion, tomatoes and olives and toss with the dressing.
3. Scatter the feta on top of the salad. Break up or lay the tinned fish over everything. Season with pepper. Serve with crusty bread or chips.
This article originally appeared in .
