Feasting at the Farm Stand: My favorite Summer Salad

While the holiday week winds down, I wanted to send you my summer stand-by antipasto platter. I love to do them and while the tomatoes are starting to come in, this dish defines the flavor of high July to me. I can happily report, it was completely devoured.

I use whatever looks beautiful at the farm stand, but always the first layers are tomatoes, cucumbers and mozzarella. This time I added chopped olives, red onion, capers and pimento. For the asparagus:  drop them in boiling water for a minute, and quickly plunge them into ice water and pat dry. Lastly I tucked in some quartered artichoke hearts and then for garnish, a generous amount of coarsely chopped basil and avocado are ready for a swim in your favorite dressing.  It is better if it marinates for a while in the fridge before serving.

I hope you are all surviving the heat! 

Thank you for all your good wishes 

to my ancient parents! They are hanging on! 

What's your summer stand-by? 

More Later!

Thank You also to Mrs. Pimpy of Pimp my Bricks