L'estate Insalata

by Patricia Nieh
(Portola Valley, CA, USA)

Who wouldn't jump at the chance to dine at the home of a friend in Tuscany? I arrived right on time and was charmed with the table outdoors set with sturdy crockery. Hens scratched about nearby.

I was introduced to family members who welcomed me warmly. They tactfully navigated their way through my stumbling Italian as we traded pleasantries. Meanwhile I was peripherally intrigued by the tantalizing aromas emanating from the kitchen.

We were all soon eating delicious pasta and then the next course was triumphantly delivered by the perspiring cook. A large platter of something brown and lumpy was passed around. I shot at inquisitive look at the person next to me. "Bull's balls!"
he said in his best American English.

I tried but could not partake in that quintessentially Italian dish. Here's one I did eat and enjoy.

INGREDIENTS

1 cup fresh cherry or pear tomatoes

1 cup whole black pitted olives, drained

1 cup whole button mushrooms, drained

1 large fresh avocado, peeled, pitted and cut into bite-size chunks

1 and one-half cups marinated artichoke hearts (do not drain)

1 cup Bel Paese cheese diced into bite-size chunks

PREPARATION

In a large salad bowl combine all ingredients.

Toss gently so that artichoke marinade
is evenly distributed.

Chill for at least one hour before serving.

Serves 4-6.