Yesterday was the summer solstice. Here in New York City, we hit 97 degrees though it apparently felt like 102. Con Edison warned of likely power outages. My coworkers and I did our part by working with the lights off, which had a calming effect on an otherwise nutty day. I worked late, but it was still steamy by the time I got off the train in Brooklyn. It was 8:00 and I was hungry, but there was no way I was creating any more heat in my stuffy apartment.

Summer Solstice Salad

1 scape, thinly sliced (shallots, garlic and red onion would all work here)
1 tablespoon Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon good quality olive oil
Juice of 1/2 lemon
1 teaspoon dried oregano (fresh would be even better, as would Italian flatleaf parsley, chives, etc.)
Pinch sugar
Fresh-ground pepper
1 can chickpeas, rinsed and drained
1 sweet red pepper, minced

1. Combine all but the last two ingredients in a jar and shake vigorously. Then combine with the chickpeas and red pepper in a bowl.
2. Now root around the fridge and pantry and see what you’ve got. I had some red leaf lettuce, baby heirloom tomatoes, feta and oil-cured olives. Hearts of palm or artichoke hearts would have been an excellent contribution from the pantry.
3. Pack half of your lightly marinated chickpeas away for a future snack, toss everything together in a wooden bowl, and grab a fork. I find that salad for one is best eaten directly out of the bowl.

Midway through my meal, there was a gentle rap at the door. I grabbed my trusty wooden bowl and the remaining strawberries and joined my neighbors on the roof. The sun was just finishing its descent and there was a cool breeze in the air. Wine was poured. Plants were watered. Berries were eaten. And thus concluded the longest–and perhaps hottest–day of the year.