Since getting a new publisher, La Cucina Italiana has undergone a welcome transformation. The magazine's photography is gorgeous and the recipes are no longer so stodgy; now they're up-to-date renditions that combine classic Italian cooking with a modern edge. Case in point: This summer salad. It's got a Sicilian slant with its swordfish and tomatoes. But the melange of tomatoes plays into the bounty of heirloom tomatoes now in farmers markets throughout America.
Enjoy with a chilled, crisp Sicilian grillo, such as Fondo Antico's Grillo Parlante ($14), named cute after Pinocchio's talking cricket.
SWORDFISH AND MIXED TOMATO SALAD
1 pound swordfish steak (1 inch thick), cut into 1/2-inch cubes
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
5 large fresh basil leaves, thinly sliced, plus whole small to medium leaves for garnish
Freshly ground black pepper
Fine sea salt
1 pound cherry tomatoes on the vine, or small heirloom tomatoes
3/4 pound grape tomatoes, halved if large
1/2 cup sun-dried tomatoes (drained, if oil-packed), finely chopped
3 tablespoons slivered almonds, finely chopped
1 scant cup Gaeta or Kalamata olives
Heat oven to 425º. Line a baking sheet with parchment paper.
In a large bowl, combine swordfish, 2 tablespoons oil, lemon juice, sliced basil, and 1/4 teaspoon pepper. Let stand, covered, at room temperature for 20 minutes.
Spread swordfish (with marinade) in 1 layer on the prepared pan. Season with salt. Bake until cubes are just cooked through and opaque, about 5 minutes. Cool on rack.
Meanwhile, combine cherry and grape tomatoes, and 1 tablespoon oil in a medium bowl. Season with salt and pepper toss to combine.
Combine sun-dried tomatoes and almonds in a medium bowl. Add remaining 2 tablespoons oil and 1/8 teaspoon salt. Stir to combine.
Arrange fresh tomato mixture, swordfish, and olives on serving plates. Spoon sun-dried tomato mixture over the top and garnish with basil leaves. Season with salt and pepper.
See more summer salad recipes from La Cucina Italiana.