Mediterranean-Inspired Salads

Most Mediterranean salads are simple affairs, spontaneously put together from bits and pieces of things found in the refrigerator or larder. They may combine a few slices of ripe pear, some nuts and cheese and a leftover boiled potato. One day the classic Piemontese salad of roasted peppers with anchovy-garlic vinaigrette might be extended with slivers of fennel, slices of fontina cheese, possibly artichoke hearts, on a bed of arugula or greens. Another time it might be with slices of cooked potato or eggplant, or cooked tuna. Sometimes a little leftover gazpacho might be used as a dressing for avocado or a few cooked shrimp. Yesterday’s bread might be become the basis of today’s salad, tossed with a few flavorful vegetables and herbs, as in fattoush or panzanella. And occasionally cooked vegetables may be tossed with a sprightly vinaigrette and topped with toasted breadcrumbs. The variety is as infinite as your imagination and the resources of your refrigerator.