Speaking of recipes…

Before we left on our trip, I made the most delicious and simple Greek-style salad using the end-of-summer produce (inpspired by the August Martha Stewart Living). Cucumbers and tomatoes might not be absolutely peak anymore, but if you can get your hands on some good specimens, I highly recommend this for these transition-to-fall warm nights. It would great in a pita or with roast chicken, but it’s pretty hearty on its own, too. 
Slice cucumbers (2 small) and red onion (1/2); grate garlic (1/4 tsp.); halve cherry tomatoes (1 cup or so); crumble feta cheese (about 3/4 cup); chop pitted Kalamata Olives (1/3 cup); chop parsley (1/3 cup); grate lemon zest (1 tsp.).


Mix plain Greek yogurt (1/2 cup) with fresh lemon juice (2 Tbsp.), and incorporate.

Salt and pepper to taste, and enjoy! 
Aron and I split this between the two of us that night as our sole meal, but you could easily serve four.
Have a wonderful weekend!

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