Memorial Day may have signaled the beginning of grilling season for our northern friends, but down here it's almost the opposite. As we head into the humid months of summer, big slabs of barbecued meat seem a tad heavy in the scorching Florida weather.

But that doesn't mean we need to shun the grill. For a recent pool party get-together, I wanted an easy, mid-day dish that I could cook on the patio, but wouldn't weigh my guests down. Refreshing, light and simple.

Vietnamese bun salad did the trick.

This article appears in May 27 – Jun 2, 2009.