I really hit my stride with epic farmer’s market salads in late July and August. It seems like ALLLLL the good things are in season, and everything is juicy and colorful to the max. A “salad” becomes very little else beyond slicing, piling things onto a platter and drizzling with some olive oil and maybe a little lemon juice. And while in my head, eating just a big ol’ plate of tomatoes for dinner sounds like a great idea, it’s not. I’ll be hungry two hours later and raiding the freezer for all the homemade ice cream sandwiches I can find.