I love summer tomatoes, but maybe in California, you can get good tomatoes this time of year? A favorite summertime lunch is chopped tomatoes, fresh mozzarella chopped into chunks, a couple leaves of fresh basil torn up, a red onion - or a quarter of one, depending on what size you can get them, sliced and chopped. Add just a little balsamic vinagrette, toss it all together, and then you can either put that in the fridge to marinate for a bit, or immediately serve it over a bed of nice spinach, or the dark green leafy stuff of your choice!

That and a crusty roll, and I am happy!

(Of course now I skip the vinagrette dressing, and have to just use the balsamic vinegar alone, as I am allergic to olive oil, but it is still darned good!)