There’s been shockingly little food on my food blog of late, which is disappointing I know. I have been cooking, just not as much as usual since there are cabinet doors covering every square inch of my kitchen floor, and the new light fixture hasn’t arrived, yet, so it’s pitch black in there when the thunderstorms roll through. And I keep reaching for drawers that aren't there. Same as five seconds ago. Back away from the non-existent drawers, Tammy.
Still, here’s something I put together quickly with leftover grilled summer squash, eggplant, and onions. I cut the chilled remnants into cubes (except the onions, which I left as rings) and tossed them with just-picked sungold cherry tomatoes, ribbons of farmshare basil, and a simple vinaigrette. (I snuck a little private moment with the cherry tomatoes and some fleur de sel while I was making dinner, and I think I’m getting over my tomato problem.)
Husband thought the salad might be improved by a little goat cheese, but we were out. It also crossed my mind that cubes of grilled bread wouldn’t hurt, either, panzanella-style. But I hate when I start doing this. Always trying to make something better when it’s perfectly lovely as it is. That’s not the right spirit.
So we ate. And it was lovely.