This title means, A Fantasic Summer Salad, and it truly is. I first had this 20 years ago at a house concert potluck in Palo Alto, CA, where people literally stood in line for a serving from a huge glass bowl . . . and it's been a favorite summer staple in my kitchen ever since. This salad is based on Israeli Couscous which is a very large grain - about the size of tapioca pearls. They have a wonderful mouth feel when cooked and make a great backdrop for summer's sweet cherry tomatoes, the mini mozzarella balls called 'pearls', handfuls of shredded fresh basil and extra virgin olive oil. I'm submitting the large bowl buffet version I usually make. It can easily be reduced for a smaller quantity.

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