In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Toss 6 cups mixed salad leaves, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion with the dressing until evenly coated. Taste and adjust seasoning.

Top with 1/2 cup crumbled feta just before serving so it stays slightly textured on top.

Mediterranean Chickpea Salad

In a bowl combine 2 cups drained chickpeas, 3/4 cup diced red bell pepper, 1/2 cup halved kalamata olives and 1/4 cup chopped fresh parsley.

Make the dressing by whisking 2 tbs lemon juice, 2 tbs extra-virgin olive oil, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Pour over chickpea mixture and toss to combine.

Let the salad rest for 10–15 minutes at room temperature to allow flavors to meld before serving. Adjust salt and lemon if needed.

Asian Slaw with Sesame Dressing

In a large bowl combine 3 cups shredded green cabbage, 1 cup grated carrot, 1 cup shredded red cabbage, 1/4 cup sliced scallions and 2 tbs chopped cilantro.

Whisk together dressing: 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp honey (or maple syrup) and 1/4 tsp salt. Taste and add a splash of water if too strong.

Pour dressing over cabbage mixture and toss thoroughly. Sprinkle 1 tbs toasted sesame seeds on top and chill for at least 15 minutes to meld flavors.

Classic Potato Salad (cold)

Place 1.5 lbs baby potatoes in a pot, cover with cold salted water, bring to a boil then simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

While potatoes cook, place 3 large eggs in a small pot, cover with water, bring to a simmer and cook 9–10 minutes for hard-boiled. Transfer eggs to an ice bath, peel and chop coarse.

When potatoes are cool enough to handle, cut large ones into bite-sized pieces (smaller can be halved). Place in a mixing bowl and add 1/2 cup mayonnaise, 1 tbs Dijon mustard, 1 tsp apple cider vinegar, 1/2 cup diced celery, 1/4 cup chopped dill pickles and 2 tbs chopped fresh dill.

Fold in chopped hard-boiled eggs. Season with 3/4 tsp salt and 1/2 tsp black pepper. Chill at least 30 minutes before serving to allow flavors to develop. Garnish with extra dill if desired.

Smoked Salmon & Caper Plate

On a serving platter arrange 8 oz thinly sliced smoked salmon in loose folds.

Scatter 2 tbs drained capers and 1/4 cup very thinly sliced red onion over the salmon. Tuck 4 sprigs of fresh dill among the slices.

Serve with lemon wedges and 12 pieces of crusty bread or crackers for assembling bites. Offer additional black pepper to taste.

Fresh Fruit Salad

Combine 4 cups chopped mixed seasonal fruit in a bowl.

Add 2 tbs chopped fresh mint, 1 tbs lime juice and 1 tsp honey (optional). Toss gently to combine.

Chill for at least 15 minutes before serving to let flavors integrate. Serve cold.