Three to four servings

Well, it’s June. You better get ready for the heat. Although it was pretty warm in Topeka, we all realize that it was just the start of a few months that can be agonizing if you are working outside the whole day. Fortunately, the trailer that houses the kitchen that I work in is air-conditioned. The trailer also contains a dining room attached to the kitchen. This is for the crew to relax in comfort when they eat. I try to feed the crew lighter foods for lunch and dinner when it is really hot outside. The recipe that I am sharing with you is very refreshing and quick to make. It is something that can be prepared and eaten right away, or it can be chilled for a later meal.

Ingredients
1/2 sliced red tomato
1/2 sliced yellow tomato
1/2 sliced orange tomato
1/2 sliced avocado
3/4 ounce crumbled Gorgonzola
1 tablespoon + 1 teaspoon olive oil
1 teaspoon fresh, chiffonade basil
1 tablespoon hot, small diced pickled peppers
1 teaspoon fresh, thinly sliced chives
1 tablespoon finely diced red onion
3/4 teaspoon balsamic vinegar
To taste, salt
To taste, freshly ground black pepper

Procedure
Reserve the center four slices of each tomato.
Dice all of the remaining tomato slices and mix with all of the ingredients except the avocado, 1 teaspoon of olive oil, and balsamic vinegar.
Arrange the tomato slices and avocado on a platter; season with salt and pepper.
Add the tomato salad.
Drizzle vinegar and remaining olive oil over the tomato slices and avocado slices.

Note: Make sure that you have some good bread to accompany this salad. I also like to have a few olives and fried peppers on the side.

Enjoy!