I have LOTS of veggies on had after getting our CSA share yesterday, and not a lot of anything else on hand for lunches! I few pieces of leftover chicken and that’s about it… The kids were happy dipping the chicken in some homemade BBQ sauce with some cucumbers and apples on the side and some left over apple crisp for a treat.
I, however, was not ok with that. I wanted something yummy, something I was going to enjoy and savor. I don’t enjoy eating not to be hungry. I want to enjoy each bite I take. I’d almost rather not eat if it isn’t something that doesn’t sound good to me!
So I had a conundrum I was determined to find my way out. I hunted around in the fridge for some other ideas, but there was simply no other meat left to eat that was already cooked and I was too lazy and too hungry to defrost more meat to cook up.
So I started adding a little of this and a little of that and out came a fantastic salad that I was exited to eat, it was a refreshing taste of summer’s end and it hit the spot! I licked the bowl clean and the kids were asking for more and more bites of MY food!!!
So here is what I mixed or chopped up!
Italian Summer Salad
1 medium yellow farm fresh tomato (this is VERY important, store variety just won’t do.)
⅓ of a cucumber chopped
1-2 TBSP artichoke hearts chopped (I used the jar variety)
½ red pepper chopped
1 tsp capers (Could have used more, but that’s all I had)
About 10 medium sized fresh basil leaves chopped
Salt and pepper to taste
Wash and chop the veggies
Mix them together in a bowl
I suggest tasting before adding too much salt. The capers are very salty and the artichoke hearts can be too.
Pour Italian dressing over the top to coat everything and let it sit for 10 minutes for the flavors to meld.
Eat and enjoy!
Of course I said I didn’t have much else in the fridge to add, but I did think that bruschetta or salami would be good chopped up and added in. sheeps milk or soft goat cheese and kalamata olives are other good options.