This, however? This was a HUGE mistake. Pro tip kids: Do not eat salmon you got on sale raw on the second day after you unwrap it. It ends with you throwing up in a Loop restaurant on the way home. Writing the recipe down because maybe I’ll overcome my aversion to it down the road. 

Marinated Salmon Sashimi Salad


  • 1 lb salmon (seriously, make sure it’s sashimi grade or it will end poorly), sliced into thin strips
  • 1 T miso
  • 1 T mirin
  • 1 T soy sauce
  • 1 t sesame oil
  • pinch shichimi
  • dash lemon juice

Whisk together all of your ingredients except for the lemon juice, pour it over your sliced salmon and toss, and top with a bit of lemon juice. 

This salad is the perfect dose of summer. I’ve always had a thing for roasted tomatoes, and being able to do it with heirlooms is even better. And fried halloumi? Oh man, it’s like feta but even better.  …And really, thinking about this more, this could also be a great grilled cheese. 

The best thing I can recommend for this herb wise is to use whatever you have either in your garden, or whatever’s cheapest at the farmer’s market that week. I used oregano, basil, and mint from my garden.

Roasted Tomato and Halloumi Salad
Lasts 3 lunches as a side


  • 2 large heirloom tomatoes, thickly sliced
  • olive oil, sea salt, and pepper
  • 1 block halloumi cheese
  • 1/3 c fresh herbs of choice (I used oregano, basil, and mint)

Preheat your oven to 375 degrees, and line a baking sheet with foil. Place your tomato slices on the sheet, and drizzle with olive oil, sea salt, and pepper.  Roast for twenty minutes, until wrinkly (see pic 2). 

Place a small amount of olive oil in a pan, and heat over medium high heat. Slice your block of halloumi into about six even slices, and add to the pan, frying until golden brown on each side (about three to five minutes). 

Combine the roasted tomatoes and halloumi, toss with the herbs, and enjoy the mouthgasm.

And now, the last of today’s oven/postmageddon.  I could’ve done a process photo on this, but honestly, a) I’ve been cooking for almost seven hours, and I can’t be assed right now, and b) this recipe is pretty fucking simple. 😛  It’s also pure summer, and again, by my friend who has the awesome bath and body Etsy, Paintbox Soapworks.

Tomato Bread Salad
Lasts appx 5 lunches as a side

  • ½ loaf bread (I used roasted garlic)
  • 4 large tomatoes, halved
  • a large handful of basil leaves
  • one 2-3 oz ball of fresh mozzarella
  • ½ c olive oil
  • ¼ c balsamic vinegar

Take your tomatoes, and roast them at 400 (375, standard oven runs hot) degrees for a half hour.  As soon as they’re done, turn your oven down to 350 (325 if it runs hot), and tear apart your bread into small pieces, and put them in for about 20 mins, until they get crispy and start to the color at the very edges.  You could probably roast these both together for maximum flavor, but I’m not sure.

While this is happening, tear apart your basil and your mozzarella into small pieces, and put in your bowl.  Add your halved roasted tomatoes and all their juices as soon as they’re out of the oven, along with the olive oil and balsamic vinegar.  Let the bread cool a bit, and then add it to the bowl, and toss it all together.  Let it sit (in my case, it’s going in the fridge) to absorb all the juices.  And then, enjoy the noms!

So, this salad ended up being a bit weird.  Not weird tasting, it tastes fantastic.  Just weird in the actual making.  The instructions for cooking some of the components were listed further down than the assembly itself, so I ended up missing them entirely. Still a good salad, doesn’t make nearly enough (this gave me one side, a main portion, and one more side out of it, and that was doubling the recipe), so future attempts will likely triple/quadruple the original recipe, and this post will be edited to note such.

Grilled Tuna and Roasted Israeli Couscous Salad
Makes 2 main portions, or 4 side portions


  • 2 tuna steaks (I got frozen, they were appx 4 to 5 oz each)
  • olive oil
  • salt, black pepper, garlic powder, and Italian seasoning, to taste
  • 1 cup couscous
  • 2 T olive oil
  • 1.25 c water
  • ½ c sun dried tomatoes, torn (go for the type not packed in oil if you can, but if you can’t, oil-packed is okay)
  • ½ c roasted peppers, torn (original recipe recommended fire roasted + packed in oil/water, but honestly, you can do them yourself using this recipe)
  • 2 t chopped kalamata olives


  • 2 cloves garlic, pressed
  • 4.5 T lemon juice
  • 4.5 T olive oil
  • .5 t Italian seasoning
  • .5 t yellow mustard

Grill your tuna – brush with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.  Grill to desired doneness, using either an outdoor grill or a grill pan (I did medium-rare, outdoor grill using charcoal). 

To make your couscous, heat the olive oil, and add your couscous, toasting until golden.  Once that happens, add 1.25 c boiling water, and simmer for 12 mins, until the water is absorbed.

Make your vinaigrette by combining all ingredients.

Once you’ve gotten all this done, combine and toss, drizzle the vinaigrette over it, and toss again.