Chunk TOMATOES, finely chop BASIL, and lightly toast BREAD. Dress with red wine vinegar and olive oil.
Thinly slice KALE, cut CAULIFLOWER into florets and blanch, and thinly slice RADISH. Dress with lemon juice, white wine vinegar, and grated parmesan.
Slice CUCUMBERS into half-moons and chop MINT. Dress with YOGURT seasoned extra-generously with salt and pepper.
Cut GREEN BEANS into bite-size pieces then blanch, remove beans and blanch diced NEW POTATOES, and slice CELERY. Dress with white wine vinegar, olive oil, and whole grain mustard.
Peel, cube, and blanch BEETS, cube WATERMELON, and crumble FETA. Dress with white wine vinegar, lemon juice, and a touch of olive oil.
Cube CANTALOUPE, blanch CORN KERNELS, and blister ANAHEIM PEPPER in a cast-iron pan, then dice. Dress with lime juice.
To blanch, plunge cut-up vegetables in salted, rapidly boiling water for 30 seconds. (Harder vegetables may take longer but should still have some bite.) Transfer to an ice bath and drain. And don’t forget to season salads with salt and pepper to taste!