sunday night supper

There were three of us for dinner last night, and I made it simple. I chopped, after seeding, a mix of heirloom tomatoes, perfectly ripe and juicy. I added a mix of chives, basil, parsley and mint, some finely chopped garlic, the zest of a couple of lemons and a good amount of lemon olive oil. Salt and pepper. I cooked ziti and added to the drained pasta some lovely, fresh mozzarella. After a few minutes I combined it with the tomato mixture and served the dish at room temperature with some crusty bread. To start, a salad of red crisphead lettuce dressed with a terrific faux Catalina dresssing, and tossed with grilled peach slices and chevre. Perfect summer eating.