Summer Casual

When it's too hot to cook, don't. Sara Copeland, author of Every Day Is Saturday, shows how to assemble four stunning platters, elegant enough for entertaining but breezy enough for a lazy weekend.

- Sara Copeland

everything lox lunch

Bagels Cream cheese Lox

Caper-Raisin Vinaigrette

Cilantro-Pickled Red Onion

Grapes

CAPER-RAISIN VINAIGRETTE

ACTIVE TIME 15 MINUTES

TOTA L T I M E 15 MINUTES

SERVES 8

1⁄4 cup black or golden raisins, roughly chopped

1⁄4 cup apple cider vinegar

1 tsp. honey

1⁄2 cup olive oil

2 Tbsp. small brined capers, plus

1 Tbsp. caper liquid

1⁄2 tsp. black pepper

1⁄4 tsp. kosher salt

1 tsp. fresh thyme leaves

PLACE raisins in a medium bowl. Bring vinegar and honey to a simmer in a small saucepan over medium-low, stirring until honey is dissolved. Pour vinegar mixture over raisins and set aside to plump, about 5 minutes.

SLOWLY whisk in oil, about 2 tablespoons at a time, until smooth. (Or transfer raisin mixture and oil to a jar with a tight-fitting lid and shake to emulsify.) Stir in capers, caper liquid, pepper, salt, and thyme. Serve in a small bowl; spoon over open-faced bagels and lox.

CILANTRO-PICKLED RED ONION

ACTIVE TIME 10 MINUTES

TOTA L TIME 30 MINUTES

SERVES 8

1⁄2 cup apple cider vinegar

1 Tbsp. granulated sugar

1 tsp. kosher salt

1 clove garlic, halved

1 large red onion, thinly sliced (2 cups)

2 Tbsp. roughly chopped fresh cilantro

1 Tbsp. extra-virgin olive oil

COMBINE vinegar, 1⁄2 cup water, sugar, salt, and garlic in a 16-ounce jar; cover with a lid. Shake until sugar is dissolved. Add onion, cover with a lid, and let stand for at least 20 minutes. Onion can be pickled and refrigerated up to 2 weeks in advance. Just before serving, drain onion and toss with cilantro and oil.