Summer’s abundant produce has us conjuring new recipes based on what’s available. We made a quick meal from leftover tomato-basil sauce, penne pasta made with lentils and the following salad.

Cut zucchini and cucumber into quarter inch cubes and place in a large bowl. Slice 4-5 peeled, small carrots and add with 2/3 cup cooked sweet corn. Halve and add about a dozen cherry tomatoes. Add two dozen Kalamata olives. For dressing, use a favorite, which in our household is a mixture of balsamic vinegar, extra virgin olive oil and salt and pepper to taste. Add fresh herbs as desired. Mix gently with a large spoon and refrigerate until ready to serve.