For relaxed entertaining, make a variety of colorful salads and side dishes ahead and then serve them family-style.

Cooking in the Italian spirit isn’t about slavishly following recipes but rather about finding good, fresh ingredients, preparing them simply, and seasoning well. In the summer and early fall, there’s no easier way to entertain than in the antipasto tradition–big bowls and platters of room-temperature dishes that can be set out on the table and served family-style. All of the dishes together will generously serve about ten people, but for a smaller crowd, you might make only two or three of the antipasti. If you do make the entire menu and refrigerate some of the dishes, let them sit out for a good half hour before serving, to let their flavors perk up, and then adjust the seasoning if needed.

Up to two days before:

Make the mayonnaise for the roasted chicken salad (if using homemade)
Make and assemble the summer berry pudding.

Up to a day before:

Roast the chicken and shred the meat.
烧烤并腌制茄子。
烤玉米,使the shallot vinaigrette, and wash the arugula.
Make the calamari salad.
Gather serving platters, bowls, and spoons.

The day of the party:

Soak the onion and assemble the chicken salad.
Peel and slice the melon.
将西红柿切成玉米沙拉。

Thirty to forty-five minutes before serving:

Bring the calamari and eggplant salads to room temperature.

Just before serving:

Dress the melon with the lime juice and mint and top with the prosciutto.
Dress and toss the corn salad with the vinaigrette and ricotta salata.
Whip the cream for the summer berry pudding.
Unmold the summer pudding.

Fresh Produce

4 pints strawberries
3 pints associated berries (blackberries, raspberries and/or blueberries)
4磅成熟的蜜露瓜
1石灰
2 lemons
2 small globe eggplant (about 1 3/4 pounds total)
5 ears corn
1 cup cherry tomatoes
1/2磅小西葫芦
2个中茴香灯泡
6肋骨芹菜
2个小洋葱
1 shallot
1个鳞茎大蒜
2 to 3 bunches arugula (about 1/2 pound) or 1/4 pound baby arugula
1 bunch fresh flat-leaf parsley
1 bunch fresh basil
1 bunch fresh mint

肉和海鲜

1 pound cleaned calamari tentacles and bodies
6 ounces prosciutto di Parma or prosciutto San Daniele, sliced paper-thin
3 1/2-pound whole chicken

Groceries

2 19-ounce cans cooked chickpeas
1条面包细切成薄片的白面包（例如Pepperidge Farm）
1/2品脱浓奶油
2 ounces ricotta salata
1/2杯油加油的黑橄榄
1 cup mayonnaise
1 bottle Moscato d’Asti or other sparkling dessert wine

厨房主食

香槟醋
Sherry vinegar
Extra-virgin olive oil
Crushed red chile flakes
Granulated sugar
Kosher salt and freshly ground pepper

Drink Suggestions

为此菜单尝试轻便，易喝的葡萄酒。对于这样的休闲菜单，为什么不打开一些不同的瓶子？这是一些我认为效果特别好的配对。

带有腌制的瓜的熏火腿以咸味的咸味，辣椒片的辣味和柠檬汁的酸味提供了独特的葡萄酒搭配挑战。这种黄昏的谜语的答案以来自意大利威尼托地区的名为Prosecco的令人愉悦的果味烟火的形式出现。该酒的成熟水果，气泡和酥脆的酸度只是正确的组合，更不用说一个良好的价值了。尝试Bele Casel Prosecco di Valdobbiadene（15美元）或Mionetto Prosecco di Valdobbiadene（14美元）。借助鹰嘴豆，鱿鱼和西葫芦沙拉，尝试一种风趣，类似于新西兰马尔伯勒地区的2002 Villa Maria（14美元）或2001年纳帕谷（Napa Valley）的青蛙飞跃（15美元）。对于鸡肉沙拉，搭配新鲜，柔软的水果和明亮酸度的浅色红色是正确的匹配。巴贝拉想到了；我最近品尝过的两个最好的是2001 Correggia Barbera d'Alba（16美元）和2000 Vietti Barbera d'Asti“ Tre vigne”（16美元）。

As long as you have a bottle of Moscato open for the whipped cream to accompany the summer pudding, go ahead and pour a glass for dessert; you can’t go wrong with this utterly charming bubbly. The 2001 Bera Moscato d’Asti ($9) and the 2002 Bonny Doon Muscato del Solo Frizzante ($14) are two of my current favorites.

Tim Gaiser, a contributing editor to Fine Cooking, is a master sommelier.