Were it winter, I’d be thinking soup as a means of using up leftover this and that. But it isn’t winter, not any more, not for one more day, not any time soon. It’s verging on summer, and salads are the new soup.
Last night I had just enough oomph left to sauté some fresh tomatoes and garlic in a generous slug of olive oil, cook some pasta, toss it all together with some Parmesan, and call it dinner. Lucky me, there were leftovers for lunch. Overnight, the pasta absorbed even more of the garlic-tomato essence. I tore up some lettuce, cut up some more tomatoes, added the pasta and its juices, and tossed it all in some lemony vinaigrette. A few days ago I came across an irresistible tin of French Valbreso Feta packed in that lovely brine. It’s all creamy-salty-tart at the same time. Some cubes went over the top. A spatter of grey sea salt, some grinds of pepper, and “Robert,” as my brother-in-law loves to announce, “is your frère!“