What's too much?

It started with burgers, french fries, and onion rings and P.J. Clarkes. Then it was sausages and a soft, salted pretzel at Shea Stadium. We rounded out the week with pork belly and sweet and sour chicken at Szechuan Gourmet.

Just. Too. Much.

Needless to say, it's salad, rice, and a plain old pork chop for tonight. For the salad, I drew inspiration from the incredible Splendid Table newsletter and added some curry to my dressing.

Simple summer salad

You will need:

1 clove fresh garlic, chopped finely

1 small purple scallion

1 ripe tomato

Nice chunk of cucumber

Small bell pepper (mine was lovely and purple!)

Teaspooon of curry

Splash of balsamic vinegar

1/4 cup olive oil

Sprinkle of salt and pepper

In the bottom of your salad bowl, whisk together the curry, chopped garlic, chopped shallot, balsamic vinegar, and olive oil. Chop nice chunks of tomato, cucumber, and the red bell pepper. Add salt and pepper to taste.