A Nigella-ish Salad

I set out to make a Greek-ish Salad, I was ended up making a Nigella-ish Salad: A mix of lettuce, raw and grilled vegetables, and her moonblush tomatoes and halloumi bites.

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 3 medium carrots, sliced into thin disks; 2 kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; 2 Italian artichokes, quartered or cut into eighths, depending on their size; 1 grilled red bell pepper, roughly chopped; kernels of 1 ear of grilled corn; about a half of a pint of moonblush tomatoes; and about 6 slices of crisped halloumi drizzled with salt, pepper, olive oil, and lemon juice

Serves 2 as a main.

End of Summer Veggies and Halloumi Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 2 lemon boy tomatoes, roughly chopped; 3 Kirby cucumbers sliced into thin disks; 3 medium carrots, sliced into thin disks; 6 radishes, sliced into thin disks; 2 cubanelle peppers, thinly sliced; halloumi, grilled or crisped on a pan drizzled with lemon juice, olive oil, salt, and pepper

Serves 2 as a main.

Summer Chef Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1/2 pint yellow pear tomatoes, quartered; 2 medium carrots, sliced into thin disks; kernels of two ears of butter and sugar corn; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; 1/4 of a head of purple cabbage, finely chopped; 3 jammy eggs, quartered; and 3 slices of ham, turkey, and Swiss cheese, layered, rolled, and sliced, drizzled with Brianna’s Buttermilk Ranch dressing

Serves two as a main.

An End-of-the-Week Odds and Ends Salad

Approximate quantites: 1 head of Green leaf lettuce, roughly chopped; 6–8 ounces, sugar snap peas, trimmed and cut lengthwise; 1/2 pint of heirloom cherry tomatoes, quartered; 4 small Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; grilled green and wax beans; grilled red onions, roughly chopped; about 1/4 of a loaf of slightly stale fig-fennel bread, cubed, tossed with olive oil and salt, and crisped in a sauté pan, or grilled

Serves two as a main, four as a starter or side.

A Early July Sunday Lunch Salad

Appropriate quantities: 1 head of red romaine lettuce, roughly chopped; 3 medium carrots, sliced into thin discs; 2 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; about 25 leftover grilled Romano beans, roughly chopped; about a cup of sugar snap peas, trimmed and cut lengthwise; 1 grilled red bell pepper, roughly chopped; and kernels of 1 ear of grilled corn

Serves two as a main, four as a starter or side.

Grilled Red Pepper, Snap Pea, and Avocado Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 3 Kirby cucumbers, cut into thin discs; about a pound of sugar snap peas, trimmed and cut lengthwise; 2 grilled red peppers, roughly chopped; 1 avocado, cubed; and 1 can of chickpeas drizzled with basil-lemon-and-garlic-infused-mustard vinaigrette

Serves two as a main, four as a starter or side.

Purple Diakon Radish, Silver Queen, and Cucumber Salad

Approximate quantities: 1 head of red romaine, roughly chopped; 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 purple diakon radish, sliced into thin discs; kernels of 1 ear of grilled silver queen corn; 2 yellow carrots, sliced into thin disks; drizzled with 1/4 teaspoon of red chili flakes, salt and pepper to taste

Peanut-Soy-Rice-Vinegar-and-Sambal Dressing — not pictured — inspired by Sue Li: Whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons unsalted peanut butter, 1 teaspoon sugar, and 1/2 teaspoon sambal

Serves four as a side, or two as a main with 1 cup of steamed rice

Summer Rainbow Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1 red heirloom tomato, cut into 16ths; 1 orange carrot, sliced into thin discs; 1 yellow carrot, sliced into thin discs; 1 avocado, sliced lengthwise; 1 green bell pepper, thinly sliced; 6 ounces of sugar snap peas, strings removed, ends trimmed, and cut lengthwise; 6 purple radishes, sliced into thin discs; 1 purple carrot sliced into thin discs

Drizzled with 2 tablespoons of olive oil, 1 teaspoon of Cholula’s Chili Lime; two tablespoons of queso fresco or Parmesan, salt and pepper

Serves two as a main or four as a side.