The Simplest, Summer-iest Salad

For those dog days of summer that are hot and humid (hmm, much like today) when you don't have much of an appetite but know you should probably eat dinner so you're not starving and reaching for that pint of super gourmet, 500 calories per 1/2 cup serving ice cream at 9pm, this salad is for you.

It comes together quickly and takes advantage of the bounty of tomatoes that are threatening to take over the farmer's markets. Or your garden, if you're so lucky to have a nice sunny yard. For a little protein, serve alongside some fried or scrambled eggs, or leftover chicken or pork from the other night when you grilled, or maybe some shaved Parmesan or hunks of our house cheese, Gouda. Add a bit of a baguette, et voila, dinner is served.

Tomato, Olive, and Watercress Salad
Serves 2

4 plum tomatoes, a dozen cherry tomatoes, or 2 regular tomatoes, cut into large dice
1/3-1/2 cup olives, any kind, roughly chopped
1/4 of a small red onion, thinly sliced
2 Tablespoons fresh sage, thinly sliced
1 Tablespoon balsamic vinegar
2 Tablespoons extra virgin olive oil
Salt and pepper
One bunch of watercress (can sub arugula), washed and cut into wide slices

Throw all ingredients into a large mixing bowl. Mix. Divide among two plates. Enjoy!