Last night Gary had an event prior to us attending the opening gala for the 2011 Dallas International Film Festival.  Knowing Gary was having dinner at his event, I made myself a simple, yet seriously delicious summer salad out of a few veggies we had in the fridge, and a ton of fresh herbs.  Using fresh herbs to highlight flavors in our dishes is our norm; this one took it to the next level by essentially making the herbs the lettuce in this salad.  The combination was bold, bright and so flavorful.  A perfect, healthy summer salad that took about 5 minutes to make.  Feeling so good and healthy I may have indulged in a red velvet Sprinkles cupcake for dessert…

Recipe:

Summer Salad with Lots of Fresh Herbs
Ingredients:
1 large vine-ripe tomato – chopped into 1/2 inch pieces
1 zucchini squash – chopped into 1/2 inch pieces
1 spring onion – white and green parts – chopped
7 raw asparagus spears – cut in 2 inch pieces
1 1/2 tablespoons torn cilantro
1 tablespoon torn parsley
1 tablespoon torn fresh dill
1/2 tablespoon torn fresh tarragon
2 tablespoons torn basil
1 tablespoon white wine vinegar
1 teaspoon Bragg’s Amino Acids
1 teaspoon grapeseed oil
1 teaspoon cracked pepper
1 tablespoon crumbled feta cheese

Preparation:
Mix all veggies and herbs together in a serving bowl.  Whisk the vinegar, Bragg’s and oil together with a bit of black pepper and drizzle over salad.  Sprinkle with additional pepper and feta cheese and serve.