Tomatoes are so gorgeous right now, I second the idea of a tomato salad. Here's another seasonal one; simple and bright, and very pretty on the platter. I use those tiny zephyr zucchini.
Recipe by Tori Ritchie
1/4 cup sliced almonds
6 medium zucchini
1/4 cup extra-virgin olive oil
2 teaspoons lemon thyme leaves
Sea salt and pepper
Aged Pecorino cheese (one two-ounce chunk)
Toast almonds ina pie plate in a 350F oven until golden brown, about 8 minutes. Set aside.
Using a mandolin, thinly slice zucchini directly onto a serving platter in a nice pattern. Squeeze lemon and whisk together with olive oil, thyme leaves, and salt to taste. Drizzle over the zucchini, then sprinkle with toasted almonds.
Shave Pecorino over all and grind pepper on top. Serve.
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt