Lately we've been loving this salad; it can be split between two people as an appetizer, but you'll probably want to eat the whole thing yourself. It makes the perfect entrée on a warm night.
1 ripe tomato (yellow or red)
1 large cooked beet
1 plum or peach
1 handful of basil
A few small dollops of goat cheese
Olive oil, black pepper, and balsamic vinegar
Slice up all of the produce and throw it willy-nilly on a plate. It looks best that way. Add the goat cheese, a sprinkle of pepper, and a drizzle of oil and vinegar.