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.

Another Greek-ish Salad

Approximate quantities: 1/4 of a head of purple cabbage, finely chopped; 1 green bell pepper, thinly sliced; 1 pint of grape tomatoes; quartered; 3 medium carrots, sliced into thin discs; 8-10 artichoke hearts; 2 can of chickpeas; and feta cheese drizzled with lemon juice, olive oil, red wine vinegar, salt and pepper

Serves four as a side.

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.