Still Summer Salad

Has it cooled down where you live?
Here in Texas it has ( instead of being in the 100's we are now in the nice cool 90's). So it's clear, September is still summer, even if the official first day of Fall is today.
Truth be told, I'm enjoying the "summer" more now than I did in July. It's still unbearably hot, but now the mornings carry a nice cool breeze and the evenings aren't so sticky. Plus, I can actually go swimming without feeling like I'm sitting in a bath tub ( always a plus).

So since summer is still in full swing ( regardless of what the calendar says) I figure this salad is pretty perfect. It has the color and crunch that we crave when the weather is down right hot, and has the perfect lemony tang that makes you want to sit in the shade.

Even if it's getting colder where you are, you'll still want to try this one out. One bite, and you'll be back on the beach.


Summer Salad

adapted from a recipe by Giada Di Laurentis

Serves 2

1/2 pound of sugar snap peas
2 large cucumbers, peeled
2 large tomatoes ( I used Roma, but any type will do)
Juice of one lemon
2 tablespoons olive oil
salt and pepper to taste

1) Blanch the snap peas in salted boiling water for 2 minutes. Drain and immediately immerse the peas in an ice bath. This will keep them crunchy.
2) Dice the tomatoes and cucumbers. Combine with drained sugar snap peas in a large bowl. Top with salt and pepper. Toss
3) In a separate bowl, whisk oil and lemon juice together. Pour over salad. Toss and enjoy.