Such an easy meal to pull together when you have a lot of vegetables.
This one contains the following grilled (start grilling those that need to cook longer first):
Cherry tomatoes (wait till late summer for real ones)
Rib Eye (go for grass fed)
Top the salad with the sliced steak, a nice cheese (tonight I used a sheep's milk from France with green peppercorns) and a red wine vinaigrette.
A "not so local wine" that was a perfect pairing to this salad.
If you want a local wine the Musee from Bedell Cellars on the North Fork is amazing, but pricey!!