We do occasionally eat things other than salad around here (more on that soon), but recently it has been very tempting to just stick to easy, light, and spring-y salads on the nights when we are at home to cook. The beauty of this salad is that it can actually be enjoyed year-round, since none of the ingredients are particularly seasonal. The original recipe does call for mint (which does first appear in the spring), but I must say that I've made it without the mint plenty of times (since it's hard to come by at our local Whole Foods even in the spring), and I don't think the end result is any less delicious. (I also skip the red onion given my aversion to uncooked onions).
And, since I cannot seem able to stop taking pictures of flowering trees and bushes around school, here's another one for you: