We love this in hot weather and so will you. Today was our first go-round of the season. With sweltering heat, unless you’re lucky enough to have central air, you’re pretty much tied to one room. Who wants to be cooking in a hot kitchen? This is quick, cool , healthy, delicious, and EASY! It’s a win-win and can also be used as a great side or appetizer with grilled meats, chicken, or fish. Grilled chicken can be added right to the salad . We have also done this with lean boneless pork; excellent! Or, go vegetarian and make your side grilled veggies like eggplant, peppers, zucchini, tomatoes…. Possibilities are endless. Greens can be mixed; use your favorite. Today we used Romaine, spinach, and arugula to vary the intensity and texture. We like to soak the sliced onion in cold water, refrigerated, for about an hour to remove the “sting”. Use an ordinary box grater to shred the cheese right over the salad. We always use Balsamic fig dressing on this salad.

As a main dish  you will need :

4 cups of greens per serving

 2-3 ounces of ricotta salata per serving

1 sliced  and peeled peach for each serving

2 tablespoons of Chia or chopped pistachios per serving

1 diced green bell pepper , per 4 servings

1  diced mild/burpless/pickling  cucumber, per 4 servings

1 thinly sliced small red onion, per 4 servings

Prepare the greens, washing and tearing into bite size pieces. Place in a shallow bowl. Arrange ¼ of the diced green pepper, cucumber, and thinly sliced onion on top of the greens. Add the peaches in a circular pattern. Drizzle lightly with dressing. Top with shredded cheese and then Chia or chopped pistachios. Pass dressing and pepper at the table.

White or Rose and a snowy Christmas movie pairs well  with this meal!