Make the Best Salad – Ever

When you come home to find freshly picked vegetables delivered on your doorstep from a neighbor, the challenges of suburbia become tolerable. The bundle of arugula and herbs carry their fragrance inside. The squash looks more saturated against the bed of greens—model shades for a color wheel.

It doesn’t get any fresher than plucked from a vine and delivered across the street.

The garden pickings make appearances in sauces, layered aside tomatoes and mozzarella, and the kind of salad served at a Napa restaurant.

A combination of grilled vegetables and toppings chosen for color, texture and taste compose a first rate salad.

A combination of grilled vegetables and toppings chosen for color, texture and taste compose a first rate salad.

How to make the best salad — ever:

  1. Start with a bed of greens.
  2. Drizzle olive oil over vegetables and chicken, grill.
  3. Cut grilled food into thin slices.
  4. Add herbs and your favorite dressing.

The must-have ingredient to the perfect salad is fresh herbs, which is a healthy way to pack in the flavor. My favorite is cilantro.

I am inspired by Paola, my quality neighbor, and berate myself for not starting a garden this year. Though I do benefit from her tips:

  1. Begin by finding the perfect location that has a mix of sun and shade. Leafy greens need 3-4 hours of sun. Root vegetables 4 to 6 hours.
  2. Be sure the garden is close to a water source and you have easy access for proper care and supervision.
  3. Use organic soil, manure and plant vegetables from seeds and young plantings. (All available at Home Depot).
  4. Give thoughtful consideration on what to plant and how much space to designate. Paola was surprised by how much room the squash needed.
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