So... it is Saturday, and once again Mollie Sue (my little black pug) and I went to the Rockwall Farmer's Market.
Knowing it was to be another scorcher of a day (100 degrees or above), we went early and brought home some beautiful yellow tomatoes,
multicolored peppers and a loaf of olive bread.

A quick trip to the store for some cottage cheese, and I had the makings for an easy, light, no cook dinner.
I clipped this recipe from the newspaper many years ago and it has remained a favorite of mine.

As I boiled a few eggs, I put together the cottage cheese salad and then spent a lazy afternoon reading a book.

3 c. large curd COTTAGE CHEESE
1/2 c. MAYONNAISE
3/4 c. SCALLION, finely chopped
2 Tbsp. ONION, finely chopped
1/4 c. CHIVES, chopped
1/4 c. PARSLEY, chopped
1 c. CUCUMBER, diced (I use the English/European cucumber)
1/2 of each: yellow, orange, and red PEPPERS, finely chopped
LEMON JUICE, to taste
SALT and freshly ground PEPPER, to taste

Combine cottage cheese and mayonnaise.
Add chopped herbs and veggies.
Add lemon juice, salt and pepper to taste.
Refrigerate until ready to serve.

I served it with sliced yellow tomatoes, bibb lettuce, hard-boiled eggs and grilled olive bread.
Drizzle tomatoes and lettuce with white balsamic vinegar and olive oil if desired.