When the temperatures get HOT I eat cool foods. I won't cook lasagna, hearty stews or soups until the first frost. It gives me something to look forward to eating in the cool months. During the summer, I eat a lot of main dish salads of all kinds.; grilled tuna on a bed of lettuce greens, tabbouleh (or "tabbouleh-sa" ), Salade Nicoise, or many others. A platter of cheese, olives, tomatoes, and bread are sufficient some evenings. Here are a few summer salads:
Cannellini bean salad.
1 can (16 oz) cannellini beans, rinsed and drained
2 green onions, sliced
1 Roma tomato, diced
2 ribs celery, diced
2 Tablespoons fresh Italian parsley, chopped
1 Teaspoon lemon pepper
1 garlic clove, minced
Juice of 1/2 lemon
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon dried oregano
1/8 Teaspoon cayenne pepper (I don't think the Greeks use much of cayenne pepper, but I like it)
Combine beans, celery, onion, tomato, and celery in glass bowl
Put dressing ingredients in a bowl and mix until combined.
Pour over salad, toss gently, and refrigerate for a few hours.