It’s hot in our house.
It’s the first time Jason has lived in a house without air conditioning.
(He’s from the great air-conditioned state of Texas.)
(He can be a bit whiny sometimes.)
He wanted to buy a window air-conditioning unit for our room.
I wasn’t really into that.
But, I am into keeping things cool.
With luxurious pools.
With refreshing beverages.
With no-cook dinners.
Think of this recipe as the best compromise a Texas boy can get from his Colorado wife.
Recipe bonus: you can buy almost everything for this meal at your local farmer’s market.
Bonus #2: And I bet you have everything for the dressing already in your pantry! Woo to the hoo.
¼ lb. thick-cut salami, cut into thin strips
¼ lb. mozzarella cheese, cut into thin strips
1 lb. white mushrooms, wiped cleans and sliced
4 roma tomatoes, cut into bite-sized pieces
2 zucchini, peeled and chopped into bite-sized pieces
½ red onion, sliced thinly
1 lb. mixed greens
½ loaf crusty bread, cut into bite-sized chunks
3 ½ tablespoons olive oil
¼ cup and 1 teaspoon sherry or red wine vinegar
½ teaspoon each garlic powder, dried oregano, dried basil, pepper, salt, onion powder
½ teaspoon Dijon mustard
Oh boy. This is a super tough one. Get your pens and printers ready, my friends!
Step one: Combine spices, mustard and vinegar in a medium, sealable container to make dressing. Mix well, then slowly pour in oil, mixing constantly until emulsified.
Step two: Throw all vegetables, salami, mozzarella, and bread in a large bowl.
Step three: Add dressing (about 2 tablespoon per serving).
Step four: Toss with tongs to combine.
Step five: Serve in individual bowls.
Step six: Tell your whiny husband to stop whining. He has a nice, cool, refreshing farmer’s market dinner. He don’t need no air conditioning.
On a side note, I am a license plate collector (they hang in my classroom).
My friend, colleague, and faithful blog reader, TDA brought me three license plates.
I brought him salad. And a soft pretzel. (And soup - for a later, winter post.)
Ain't friends great?