Every two months a group of great friends meet for a themed potluck before our book club gathering. This month, an hour before our meeting, I had nothing. It had been a busy day and I was fresh out of ideas and time. After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!
I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado. Hmmmm. I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.
What resulted was a yummy refreshing summer’s harvest salad. It’s a keeper!
SUMMER’S HARVEST SALAD
Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)