While we endure one last (hopefully) chilly winterish night here in North Carolina, I turned to the summertime chapter of Weeknight Fresh and Fast, by Kristine Kidd and put together this tasty main course salad. Using cherry tomatoes instead of garden fresh heirlooms was my only concession to the fact that it is not yet summer.
Use the chipotle chilies in adobo to control the spiciness of the dressing. I minced a small chili then added about 2 teaspoons of the sauce for extra smokey flavor without a huge amount of heat. Taste as you go to get it right for you and your family.
Enjoy this salad now, but be sure to save it, pin it, or bookmark it for this summer when you want a wonderful no-cook dinner and the basil is growing right outside your kitchen door.