Summer's End Salad

Although the superstitious part of me is hoping that putting it in writing will create some sort of jinx, if this week's weather is here to stay we may be feeling the official beginning of Summer's End

Shoving as many loads of heat wave worn laundry into my grandma cart as it can carry, I feel as if I could embrace sweater weather with the welcome flick of the fan's off switch; but my sea shore loving heart is not quite ready to let go of the pink tinted tan lines, melty ice cream cones, and adventurous summer nights.

What better way to turn cheek to the cold breeze sweeping through our windows with the impending change of seasons than by celebrating summer with a salad like this?

It's simple and clean because we're of course not ready to turn our ovens on, yet packed with some of the months finest flavors a la peach, tomato, parsley, and is enough to fill your dinner plate (and belly) but light enough to let you compete with the slightest sign of returning humidity.

And with the heat seemingly retreating and days shortening, it seems there is no better thing to ask for than a moment to relax without bathing in our own sweat, to take a deep breath of the cooling evening air, and to enjoy a good eat.

Summer's End Salad

inspired by Cohen

Ingredients

• 1/2 tomato
• 1/2 peach
• Big handful of mixed greens
• 3-5 sprigs of parsley
• 1/4 lemon, juiced
• Olive oil
• Salt, as desired
• Pepper, as desired
• Feta, as desired
• Hazelnuts, chopped, as desired

Combine

1. Slice the peach and tomato.
2. Chop the feta and hazelnuts.
3. Gently toss the greens with lemon, oil, salt, and pepper.
4. Gently toss in the peach and tomato.
5. Sprinkle with feta and hazelnuts.
6. Enjoy!