When the weather begins to turn warm, I find myself wanting lighter dishes but still with plenty of color and pizzazz. I have made this salad three times in the last couple of weeks, and each time I am so pleased with how it tastes and looks.
I’ve also slightly changed up the recipe each time I make the dish. Sometimes, for example, I’ll omit the cheese and top the salad with grilled chicken, salmon, or shrimp. Feel free to add your favorite chopped herbs to the salad for a fresh herbal touch. Or add a peeled diced peach for a fruity note. A crisp chardonnay or sauvignon blanc is a nice complement to the salad.
