Composed Salads for Summer

Composed Salad with Grilled Mushrooms and Beans

Composed salads are one of the best ways to put together a substantial - yet light - summer meal that doesn’t require much heat or cooking - especially inside. This is a variation on one of my favorites. From Nourish: Summer - Cooking with Love in Four Seasons Scroll to the bottom for 11 options for more mix and match composed salads!

Grilled Mushroom Salad with Balsamic-Thyme Vinaigrette

Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
Gluten-free, Dairy-free

8 ounces mixed fresh mushrooms: portobellas, shiitake, oyster, cremini, or white button
1 large red onion, peeled and sliced 1/4” thick
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 large cloves garlic, peeled and chopped
8 cups fresh salad greens: spinach, mixed greens, arugula or any combination
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons water
1/2 teaspoon dried thyme (use 1 tablespoon fresh)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh cilantro or mixed fresh summer herbs, chopped

1. Preheat grill.  Wash and spin dry the salad greens. Hold in the refrigerator wrapped in towels and placed inside a plastic bag to keep chilled and crisp.

2. Wash mushrooms and air dry on towels.  Slice into 1/4” pieces for large mushrooms, quarter or halve medium mushrooms and leave tender mushrooms (like oyster and shiitake) whole. Remove stems from shiitake mushrooms, if using. In a large stainless bowl, combine olive oil, garlic, salt and pepper; add mushrooms and onions and toss well to combine. Grill over medium heat in a grill basket until evenly cooked and gently charred on the edges.   

3. Meanwhile, prepare vinaigrette in a large bowl. Transfer the grilled mushrooms to the bowl with vinaigrette and toss well.  Divide salad greens between 4 bowls; divide mushrooms between the bowls evenly, garnish with cilantro or other herbs and serve immediately.

Composed Salads (full recipes in Nourish: Summer)

Composed Salad #1
Basic Green Salad
French Herb Potato Salad
Grilled Marinated Mushrooms
Summer White Bean Salad

Composed Salad #2
Basic Green Salad
Chickpeas, Tomatoes and Mint
Simple Quinoa with Lime and Scallions
Big Cubes of (really good fresh) Feta 

Composed Salad #3 (shown in photo)
Basic Green Salad
Quick Curried Red Lentil Salad (using just the lentils)
Chevre Rolled in Herbs
Tomato - Garlic Salad

Composed Salad #4
Basic Green Salad
Grilled Mushrooms with Lemon-Herb Marinade
Bean Salad with Herbs
Sautéed Corn with Basil

Composed Salad #5
Basic Green Salad
Tuscan Farro Salad
Green Beans, Tarragon and Mint
Summer White Bean Salad
Tomato-Garlic Salad

Composed Salad #6
Basic Green Salad
Grilled Corn and Green Bean Salad with Summer Herbs
Grilled Chipotle Mushrooms
Simple Quinoa with Lime and Scallions
Quick Black Bean Hummus (see Nourish: Winter)

Composed Salad #7
Basic Green Salad
Lemony Herb Potato Salad
Chickpeas, Tomatoes and Mint
Sliced Cucumbers sprinkled with salt and a little white wine vinegar
Oil-Cured French Olives

Composed Salad #8
Basic Green Salad, without dressing
Thai Coleslaw
Grilled Tempeh (in marinade, from Grilled Shrimp (or Tempeh) Salad with Lemongrass)

Composed Salad #9
Basic Green Salad
Grilled Vegetable Ratatouille with Feta
Oil-Cured Black Olives
Grilled Potatoes (boiled first, then tossed in olive oil and salt and grilled)

Composed Salad #10
Basic Green Salad
Falafel Veggie Burgers (see Nourish: Spring)
Cucumber Yogurt Salad with Mint
Tomato-Garlic Salad

Composed Salad #11
Basic Green Salad
Sesame Peanut Noodles (see Nourish: Fall)
Simple Lime Slaw
Sliced Cucumbers with Brown Rice Vinegar and Cilantro

Composed Salad #12
Basic Green Salad
Black Bean Veggie Burgers (see Nourish: Winter)