Even though it’s still a blazing 90+ degrees here in North Carolina, summer is coming to an end.
My tomatoes have just now started growing, but hopefully soon it will be time for cooler temps and less AC (hello, better utility bills).
I’m glad that we still have a bit of time to transition into the pumpkin breads and long cardigans. I’m still enjoying corn on the cob, grilled veggies and late summer salads just like this one.
If you’ve been doing some grilling (as I suggest), then maybe you have some leftover veggies like squash, corn and zucchini. And maybe you have some sort of cheese in the fridge like goat cheese or feta. You probably have some mixed greens, spinach or kale hiding back in that crisper drawer, too, right?
If so, you’re in luck because you have the makings of a fabulous late summer salad.
Here’s how you make it:
- Lay a bed of greens and top with leftover grilled corn, onion, squash, zucchini, eggplant or anything else you have on hand. Add some chopped fresh tomatoes and goat cheese or feta.
- Dress with a drizzle of olive oil and balsamic vinegar and add some sea salt and pepper to finish.