This is what I would very loosely call a recipe for the salad I’ve been making all summer, and I’ve named it “(Optional) Chopped Salad” because all the ingredients are optional, depending on your taste and what’s available that day. I’ve brought it to BBQs and served it to company, and everyone wants the “recipe,” which makes me giggle. It’s just what you like and what you’ve got, all chopped up nicely in a bowl.
Don’t like olives? Fugettaboutem! Have a few Kirby cukes around? By all means. Rather use goat cheese or no cheese at all? Be my guest. The key is to wind up with a fresh, crunchy, lightly-dressed salad that makes you happy and is…
