This salad is a great warm-weather dinner. It’s almost no-cook, comes together quickly, and uses some of that great, fresh, summer produce. It is great at room temperature, but it can also be made ahead and refrigerated until you’re ready to serve it. It’s also very versatile and can be made as a vegetarian dish, or you can throw some leftover chicken in. Either way, this salad is a delicious and refreshing supper.
About our guest…
Kate is the “i” over at i heart eating. She received her first cookbook from her mom when she was 5 years-old, and she’s been collecting cookbooks ever since. Kate loves to cook and bake and is especially fond of making desserts. She has had the good fortune to live all over the U.S., in Germany, and in France. She has also traveled all over Europe and has developed a love for foods from all over the U.S. and the world.
Kate and her husband, Rob, have two children – a little boy and a baby girl. Kate left her job as an attorney to become a stay-at-home mom and loves hanging out in the kitchen with her two favorite helpers. i heart eating | Pinterest | Facebook | Google+