Three Simple Sharing Dishes for Long Summer Evenings
In summer, good food should be uncomplicated. A few large plates in the middle of the table, fresh bread, well-chilled glasses, and dishes that can be prepared before guests arrive. Instead of a classic menu, this creates a relaxed evening focused on shared tasting and sharing.
For a summery sharing dinner, you don't need many ingredients or hours of preparation. Ripe tomatoes, creamy burrata, sweet stone fruit, and fresh vegetables already bring everything a good summer table needs: different textures, bold colors, and flavors that feel light yet remain exciting.
Our three dishes can be served individually or placed together on the table. They pair well with crispy sourdough bread, good olive oil, and our alcohol-free Sparkling Teas Sencha Épicé and Oolong Orange.
Ripe Tomatoes, Salty Feta, and Plenty of Lemon
A good tomato salad is one of those dishes that truly impresses only when the ingredients speak for themselves. That's why it's worth combining different tomato varieties: large beefsteak tomatoes, small cherry tomatoes, and particularly aromatic varieties in various colors.
Capers, red onions, and feta bring salt and spice to the plate, while a simple dressing of lemon and olive oil provides freshness.
Ingredients for Four People
- 600 g ripe tomatoes
- 150 g feta
- 1 small red onion
- 2 tbsp capers
- ½ organic lemon
- 4 tbsp olive oil
- fresh basil
- black pepper
- a little salt
Preparation
Cut the tomatoes into slices and pieces of varying sizes and arrange loosely on a large platter. Slice the red onion very thinly and scatter over the tomatoes along with the capers.
For the dressing, whisk together the lemon juice and some finely grated lemon zest with the olive oil. Season with black pepper and only a little salt, as feta and capers already provide plenty of flavor.
Pour the dressing over the tomatoes, crumble the feta roughly over them, and finish the salad with fresh basil. Let it sit for a few minutes before serving so that the tomato juice, lemon, and olive oil can combine.
In the Glass: Sencha Épicé
The notes of herbs, ginger, and lemongrass pick up on the freshness of the lemon dressing. At the same time, the delicate spice of Sencha Épicé complements the capers, onions, and salty feta.
Burrata and Stone Fruit – a Combination for High Summer
Creamy burrata and ripe peaches are one of those combinations that initially seem unusual and then taste perfectly natural. The mild, almost sweet creaminess of the cheese combines with the juicy stone fruit, while pistachios and a slight spiciness provide contrast.
Peaches and nectarines can be used fresh or briefly grilled. Especially on warm days, the cold version is pleasantly uncomplicated.
Ingredients for Four People
- 2 burrata
- 2 ripe peaches
- 2 ripe nectarines
- 2 tbsp pistachios
- 3 tbsp olive oil
- 1 tsp lemon juice
- fresh basil
- chili flakes
- black pepper
- fleur de sel
Preparation
Pit the peaches and nectarines and cut them into thin wedges. Then arrange on a large platter.
Briefly toast the pistachios in a pan without additional fat and chop coarsely. Arrange the burrata among the fruits and carefully open just before serving.
Drizzle with olive oil and a little lemon juice. Season with black pepper, a few chili flakes, and a little fleur de sel. Finally, sprinkle with the toasted pistachios and fresh basil.
If you want to add roasted aromas to the dish, you can briefly sear the fruit wedges in a grill pan or on the grill. They should caramelize slightly but still retain their shape.
In the Glass: Oolong Orange
Oolong Orange picks up on the fruity aromas of peach and nectarine without making the dish heavier. Its notes of orange, peach, and gardenia complement the creamy burrata, while the fine effervescence provides freshness.
Roasted Zucchini on Cool Lemon Yogurt
In addition to two cold dishes, the roasted zucchini brings some warmth and robust roasted flavors to the table. Golden brown on the outside, soft and juicy on the inside, it is served on a cool lemon yogurt.
Fresh herbs and toasted almonds provide additional texture. The dish can be prepared in advance and tastes good both lukewarm and at room temperature.
Ingredients for Four People
- 3 medium zucchini
- 300 g Greek yogurt
- ½ organic lemon
- 3 tbsp olive oil
- 2 tbsp almond flakes
- fresh mint
- fresh dill or basil
- chili flakes to taste
- black pepper
- salt
Preparation
Mix the yogurt with the juice and some finely grated zest of the lemon. Season with salt, black pepper, and one tablespoon of olive oil. Then spread on a large platter and chill until serving.
Halve the zucchini lengthwise and then cut into wide, slanted pieces. Toss with olive oil and a little salt.
Heat a large pan until very hot and sear the zucchini in batches. It should get a good color but not become completely soft. Alternatively, it can be prepared on the grill.
Briefly toast the almond flakes. Arrange the warm or lukewarm zucchini on the lemon yogurt and garnish with almonds, herbs, and, if desired, some chili flakes. Finally, drizzle with a little olive oil.
In the Glass: Sencha Épicé
The herbaceous freshness of Sencha Épicé pairs particularly well with the roasted flavors of the zucchini and the cool lemon yogurt. Ginger and lemongrass add extra excitement to the dish, while the fine carbonation balances the creamy yogurt base.
A Summer Table That Can Be Prepared in Advance
The three sharing dishes can be easily combined and largely prepared in advance.
The tomato salad can infuse for a few minutes. The lemon yogurt can wait in the fridge, while the zucchini is only seared shortly before eating. The fruits for the burrata can also be cut in advance – only the cheese should be opened when serving.
Serve with fresh sourdough bread, a few olives, and perhaps a small bowl of toasted almonds or pistachios. Sencha Épicé and Oolong Orange are served well chilled in wine glasses and can be tasted together with the different dishes.
This creates a summer dinner with little effort that doesn't follow a fixed menu. Everyone takes what they fancy, combines new things, and passes the plates around.
Because often, a good summer evening needs nothing more than a few simple dishes, cold glasses, and enough time at the table.
