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.

A Kitchen Sink Salad

Approximate quantities: 6 ounces baby spinach; 2 large heirloom tomatoes, roughly chopped; 3 Kirby cucumber, sliced into thin disks; kernels of 1 ear of grilled corn; 1 grilled bell pepper, roughly chopped; 1 large sweet potato, peeled, chopped into 1-2” cubes, and tossed with olive oil, salt, and pepper, and roasted at 425 degrees for about 20-25 minutes, 1 medium watermelon radish sliced into thin crescents, 1 lb of ground turkey browned with scallions and red chili flakes, 1 cup of cooked rice, and 1 16-ounce can on black bean, drained drizzled with olive oil, lime juice, and hot sauce

My only note about assembling this is, I browned the ground turkey — actually my Mom did — just before we were going to eat, and then once it was cooked through, she added 1 cup of cold, cooked rice and the black beans to pan to warm them and bring the flavors together and then we tossed this mixture warm into the salad.

Serves 4 as a main.

Taco Salad

Approximate quantities: About 1/2 cup seasoned ground turkey, about a cup of cooked brown rice, and 1 14 ounce can of black beans, mixed together and warmed; 1 head of green lettuce, roughly chopped; kernels of 1–2 ears of grilled corn; 2–3 medium carrots, cut into thin disks; 2 grilled bell pepper, roughly chopped; 1 avocado, thinly sliced; 2–3 Kirby cucumbers, sliced into thin disks; 6 or so radishes sliced into thin disks; and 1/4 cup shredded cheddar cheese drizzled olive oil, the juice of 1 lime, and hot sauce

Serves 4 as a main.

Pasta Salad

So, yeah, pasta salad is frequently gross and rarely salad. What I like to do is toss a combination of vegetables and herbs together in salt and vinaigrette for a few hours before eating and then, just before serving, I cook the pasta, drain it, and toss it hot with the vegetables and add olive oil, lemon juice, more vinaigrette, maybe cheese to bring it together — I find this makes a really delicious, fresh, refreshing pasta salad.

The Kitchen Sink Pasta Salad

Approximate quantities: 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 3 medium carrots, sliced into thin disks; 1 pint of grape tomatoes, quartered; kernels of 2 ears of grilled corn; a 16 ounce can of chickpeas, quickly crisped in olive oil, salt, pepper, and cured sumac; 6 radishes, sliced into think disks; 8 ounces of penne, cooked al dente; 10 artichoke hearts, quartered; greens from 4-6 scallions, finely chopped; about 1/4 cup dill-and-lemon infused mustard vinaigrette

Grilled Peppers, Artichoke Hearts, and Tomatoes

Approximate quantities: 2 tomatoes, roughly chopped; 3 Kirby cucumbers, sliced into thin discs; two grilled yellow bell peppers, roughly chopped; 14-16 artichoke hearts, quartered; 2-4 tablespoons of fresh dill fronds; greens from 4-6 scallions, finely chopped; and dill-lemon-infused vinegar or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Chickpeas, Cucumbers, and Tomatoes

Approximate quantities: 2 Kirby cucumbers, sliced into thin discs; 1 pint of grape tomatoes, halved; greens from 4-6 scallions, finely chopped; and a 16 ounce can of chick peas; 1 teaspoon of cured sumac, lemon-and-garlic-infused-mustard vinaigrette or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

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.

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.

I Grilled All Weekend and I've Got Leftovers

Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, 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.