I'm finally trying the recipes in the July '13 Cooking Light. (There was a nice blurb about the food of Traverse City, Michigan on Page 105, which makes me want to go.) It came in the mail the week Andre was born. So I didn't have time to pull out the recipes that looked interesting until now.
This is Tomato Salad with Goat Cheese and Basil, which is just what it says. Seasons: Olive oil, white wine vinegar, salt, pepper, and minced garlic. It was fun to experiment with different types of tomatoes. Everything is ripe here. We paired it with roasted chicken breast and peaches. A decent lunch.
This looks absolutely amazing. I'll have to try it. I'm in a BLT salad rut right now.
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