Fresh Summer Recipes from Big Night: Dinners

Summer is in full swing, which means we’re scouting out the coolest recipes to serve up. Our newest favorite cookbook, Big Night: Dinners, Parties & Dinner Parties, has become a go-to resource for seasonal entertaining, offering accessible yet elevated approaches to warm-weather dining.

Among its standout contributions is a simplified take on the classic Italian vitello tonnato, reimagined as a vibrant summer dish centered around ripe, in-season tomatoes. Rather than the traditional preparation featuring sliced veal, this version highlights the natural sweetness and acidity of peak-season tomatoes, allowing them to shine as the star of the plate.

The dish, dubbed “Summer’s Sensational Tonnato With Tomatoes,” requires little more than arranging sliced tomatoes on a platter and drizzling them with a creamy sauce made from tuna, anchovies, capers, lemon juice, and olive oil. This preparation transforms what might otherwise be a simple salad into something that feels intentional and special, embodying the cookbook’s philosophy that any night can be elevated with thoughtful presentation.