What I had for dinner:
Today I was in New Jersey helping a friend move. I had the opportunity to stop at a farmer's stand and got some fresh tomatoes, the kind that rarely find their way into urban stores.
After a long day lugging boxes I had no desire to stand in front of a stove, so I made a tomato salad from two of the NJ tomatoes, and whatever was in the fridge. The tomatoes were seeded and cut into small cubes. I added 1/2 cucumber, also cubed; 1 lime, peeled and sliced very thin; a few oil-cured black olives, chopped coarsely; a few small chunks of hard Spanish sheep cheese; and as a final flourish, a small handful of toasted slivered almonds.
The salad was sprinkled with olive oil and balsamic vinegar, and salt and pepper. Some toasted sourdough bread on the side, and a glass of Murphy's stout from one of these newfangled draught cans and I had a quick summer dinner.