This recipe was originally created for the Arkansas Farm Bureau.
As summer winds to a close, the schools start back up and the weather starts to tease with a cooler breeze now and then, I can’t help but want to fast forward into the 70-degree days and cool nights of fall. And, who can turn down the gorgeous changing leaves, accented by the rolling hills of this beautiful state? That alone basically calls for us all to grab the pumpkin puree, chili ingredients and football paraphernalia to celebrate.
But it’s in these slow, lingering days of summer that I also want to remember the things we can only truly enjoy in the now. To soak up the warm sun and the long evenings, the fresh-off-the-vine tomatoes and vividly green zucchini. Those things that sure, if we really wanted them, we could get year-round, but that are really only at their peak right this very moment. Those sweet reminders that this time in the sun is fleeting, and that before I know it the craziness of the holidays will be here.
So let’s take this time, enjoy the truly simple things, and celebrate the seasons to come! This gorgeous salad takes the best of the best of summer and let’s the veggies speak for themselves. Use a really high quality olive oil, some sea salt and freshly cracked black pepper to bring out the subtle sunshine in this scrumptious dinner!