Summer Lunch July 22, 2014

Filed Under: food chatter - Sue Fuirst @ 5:21 pm
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Abby and I have been eating some variation of this salad all summer long.  And it makes us happy every time.  Below is the frame work, but feel free to use what you have in your fridge or see at the farmers market.

Toss together:

2 cups cooked lentils, farro, wheatberries, quinoa or rice

1 Tablespoon finely chopped red onion or scallion

1 cup diced tomatoes, heirlooms preferred

2-3  cups chopped baby arugula

2 chopped hard-boiled eggs

1/4 cup diced mozzarella or 2 Tablespoons grated Parmesan

2 Tablespoons olive oil

1 Tablespoon balsamic or red vinegar

1 teaspoon of photoany chopped fresh herbs you have on hand

Kosher salt and fresh ground pepper.

Serves 3.