September is all about bright colors and abundance. It’s also about sun-ripened vine tomatoes and the delicate, intensely yellow zucchini. While the days of Indian summer are still ahead, I am doing just two simple things: cooking on the stove as little as possible and stuffing my kitchen with bunches of herbs and tomatoes for as long as it lasts.
The following recipe paints a picture like a suggestion. In fact, there are no steadfast rules to this salad. Follow the recipe below if you will; but see it above all else as a leisurely collection of simply beautiful ingredients paired on a plate. To my mind this is the perfect kind of recipe. Continue reading