Eating lots of quinoa salad lately. This involves first making a batch of quinoa (1 cup quinoa + 2 cups salted water) and letting it cool, then adding things like roasted red peppers from the jar, sweet corn, feta cheese, halved cherry tomatoes, basil, and so on, plus a vinaigrette and plenty of freshly ground pepper.

I'm also attracted to a recent pasta salad recipe along these lines from the New York Times: very similar, but with pasta, of course, mozzarella instead of feta, and the addition of slow-roasted tomatoes as well as the fresh raw ones. You take the tomatoes, which conveniently can be subpar or over-ripe, cut them into 3/4" slices, brush with olive oil, and put them in a 275° oven for 15 minutes before turning it down to 200° and leaving it for another 4-6 hours. Then you chop them very very very fine, almost to a paste. Instead of a vinaigrette, you mix these tomatoes with equal parts (2 tablespoons each, in the original) of olive oil and melted butter, plus minced garlic.

Sounds good, doesn't it?