Despite the slight change in light and the cooler evenings, it is still summer. For a few more weeks, anyway. And I plan on continuing the summer menu around here for as long as I can. I just found this deliciously simple summer salad in the New York Times. Chick peas, bell pepper, parsley, feta, tomatoes thrown together with some olive oil and your vinegar of choice, this salad is my perfect summer lunch. Try the leftovers for dinner and pair with grilled merguez sausage or lamb chops, rubbed with herbs de provence and tossed on the grill. Delicious!