End of Summer Chopped Salad

Approximate quantities: 1 head of romaine lettuce, roughly chopped; 1 watermelon radish, thinly sliced; 2 large jersey tomatoes, roughly chopped; 3 medium carrots, sliced into thin disks; 1 medium lemon boy tomatoes, roughly chopped; 1 16-ounce can of chick peas, crisped one a sauté pan or in the oven; 6-8 pieces of halloumi cheese, crisped in a sauté pan with a sprinkle of chili and then drizzled with lemon juice, à la Nigella; 1 green pepper, thinly sliced; and 2 Kirby cucumbers, cut into thin disks drizzled with lemon juice, olive oil, salt, and pepper or tahini dressing

Serves 2 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 Total Mishmash That Totally Works

When I was chopping last night, first I thought, it will be another I Grilled All Weekend and I’ve Got Leftover Salad, and then I thought, no probably more Greek Salad with corn, or maybe, Cacio e Pepe Corn on the Cob Salad? And then I thought, Is this going to be really weird together? Turns out, it’s not.

Approximate quantities: 1 head romaine, roughly chopped; 2 kirby cucumbers, roughly chopped; 12 ounces grilled chicken, roughly chopped; 12 ounces sugar snap peas, strings removed, ends trimmed, and cut lengthwise; kernels of 1 ear of grilled corn; 6 artichokes, quartered; drizzled with olive oil, Cholula’s chili lime, Parmesan cheese, salt, and pepper

Serves 2 as a main.

Romaine, Sugar Snap, and Radish

Approximate quantities: 1 large head of romaine lettuce, roughly chopped; 10 French breakfast radishes, ends trimmed and cut lengthwise; 10 ounces sugar snap peas, trimmed and cut lengthwise; 4 ounces crumbled feta cheese; juice of 1 lemon; olive oil, salt, and pepper to taste

Serves four as a side and two as a main.

California Nicoise Salad

Approximate quantities: 1 large head of romaine lettuce; roughly chopped; 1 avocado, cut into slices; 2 carrots, 2 medium sized carrots, sliced into thin discs; 1 watermelon radish, peeled and sliced into thin crescents; 1 can of tuna; 1/4-1/3 of a cup of roasted red pepper, somewhat finely chopped; lemon juice, olive oil, salt and pepper to taste.

Serves two as a main.

Another Too Hot To Cook Salad

Approximate Quantities: 1 head of romaine lettuce, roughly chopped; 3 carrots, sliced into thin disks; 1/2 of an English [seedless] cucumber, sliced into thin crescents; 6 French breakfast radishes, sliced into thin disks; kernels of 2 ears of grilled silver queen corn; 2 artichokes, quartered; 10 slices of halloumi, toasted in a non-stick frying pan; drizzled with olive oil, apple cider vinegar, Cholula chili lime, salt and pepper to taste

Serves four as a appetizer and two as a main.

Mid-Summer Classic Greek

Approximate quantities: 1 head of romaine lettuce, roughly chopped; 6-8 French breakfast radishes, quartered, length-wise; 1 English cucumber, roughly chopped; 4 artichokes, quartered, length-wise; 1 cubanelle pepper, cut into thin strips; 1 roasted yellow or red pepper, roughly chopped; 10-12 cherry tomatoes, quartered; Alison Roman's herbed chickpeas; 4 ounces feta cheese, cubed; mixed Greek olives; drizzled with olive oil, red wine vinegar, salt and pepper to taste

Serves four as a appetizer and two as a main.