I picked up my farm veggies yesterday, sliced them and ate them.

Seriously. It was that easy to make this quick Summer Vegetable Caprese. Can I even call this a recipe? I mean, I cut up things and put them on a plate.

I seeded and sliced a cucumber, then sliced sweet summer squash and (brilliantly fresh, amazingly fresh) tomatoes. I had some fresh mozzarella on hand leftover from a dish I made this weekend, so I thought I could make a version of caprese. Typically made with only tomatoes, mozzarella and basil, my dad introduced me to this salad years ago and I love, love, love it. More veggies could only make it better, I thought.

Speaking of basil! Whoops, almost forgot.

OK, so I did spend a little time making my plate pretty. I was waiting for sausages to grill up anyway, and I was having fun. Take away the prettifying, and this raw salad will take you five minutes instead of 10. Stack or toss the veggies any way that pleases you, drizzle with olive oil and balsamic, and sprinkle with salt and pepper. Look at how beautiful life can be.

Going, going… gone.

This salad was the highlight of my day, I’ll admit. Not only was it delicious in general, but I was so very proud. Those vegetables were harvested the same day, only hours beforehand, and I know that’s one reason the dish was so tasty. Cooking with our farm produce (and high-quality meats, too) proves to me over and over that all you need is quality ingredients, simply prepared. I should just have that tattooed already.