Nothing says “late-summertime” quite like reaching for your phone, texting your closest friends and family, and inviting everyone for an impromptu outdoor dinner. While the weather is as nice as it is, you need to take advantage, right? So, for the perfect summer entertaining tablescape, there are a few essentials – from the best recipes to the most practical flatware – that you’re definitely going to need.
On the menu…
On the menu, we’re keeping things simple (as summertime always calls for). A sweet and savory roasted tomato salad, paired with flavorful store-bought Focaccia to drag through the tomatoey marinade will start us off. This lick-your-fingers-good appetizer will be followed by the main course of the freshest, lemony-est flounder you’ll ever try. It’s light, it’s flaky – in the best way – and the best elevated main for a night in the warm air.
And before you say you’re not the biggest seafood person, think again. This flounder is to-die-for and will absolutely change even the most devout fish-haters.
On the table…
For our outdoor summer entertaining aesthetic, we’ve compiled some ideas below that really speak to the vibe of convivial eating where it’s the perfect temperature, in a comfortable place, surrounded by the people you love. On the table specifically? We’d recommend dishes and glasses that are outdoor-friendly. Ones that allow you to have a bit of fun and not worry about your great-grandmother’s china being destroyed in the process.
These outdoor bamboo plates (seen in the featured image) are some of our favorites for casual, last-minute dining. Some botanical cotton napkins will solve the issue of paper napkins flying away with the breeze. A lovely night blooms scented candle to add some warm, aromatic scents to the table and keep a little light going as the sun goes down (use code MOMENTS10 for 10% off!). For all of your wine and beverage needs, this beachcomber ice bucket will allow for easy access to refill while keeping your tablescape on theme. A silverware caddy will help you carry out each fork, knife and spoon seamlessly – with extras on hand if any fall onto the ground. And finally, acrylic glassware that is both stylish AND is completely outdoor-safe.
And, of course, the recipes…
Roasted Tomato Caprese Salad
Ingredients
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1-1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 16 ounces salted mozzarella
- 12 fresh basil leaves, julienned
Instructions
- Preheat the oven to 275 degrees.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than ½ inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Baked Flounder with Lemon, Onions, & Butter
Ingredients
- 3 flounder fillets
- 1 tsp salt, to taste
- 1/8 tsp black pepper
- 6 tbsp butter, melted
- 1 lemon, juiced
- 1/2 Vidalia onion, small diced
- 1 tsp paprika
- 1 tbsp fresh parsley, for serving
- 3 lemon wedges, for serving
Instructions
- Gather the ingredients and grease a shallow baking dish. Preheat oven to 325 degrees.
- Cut the flounder fillets into serving-size portions, or serve whole filets if seem to be the correct size. Arrange the pieces into a prepared baking dish or baking sheet, and sprinkle with salt and freshly ground black pepper.
- In a small bowl combine melted butter, lemon juice, and small diced onion. Pour the lemon-butter mixture over the fish.
- Sprinkle the fish with paprika and bake in the preheated oven for 15 to 25 minutes, depending on the thickness of the fillets, or until the fish is cooked through and flakes easily with a fork.
- Garnish with chopped parsley, lemon wedges, and serve!
