Adding some leftover grilled chicken tonight.

I always forget about pasta salad and potato salad.

Greek-Style Watermelon Salad
By Mark Bittman
Greek-Style Watermelon Salad
Craig Lee for The New York Times
Time
5 minutes
Rating
5
(2386)
Notes
Read 153 community notes
It's not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.
Featured in: Watermelon All Day Long
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Put that on my list, definitely.

Tortellini, thawed frozen broccoli, diced zucchini and sweet peppers, black olives, and zesty Italian dressing.

canned, rinsed/drained Cannellini (white kidney) beans, thinly sliced purple onion and chunks/flakes of canned tuna, dressed with olive oil and balsamic vinegar.

I've wrapped this in rice wrappers, on baby spinach with crackers.

https://www.tablefortwoblog.com/thai-tuna-salad
INGREDIENTS
▢70 grams canned tuna, drained
▢1 medium red bell pepper, diced
▢½ red onion, diced
▢1 cucumber, sliced thinly and diced
▢2 tablespoons sesame oil
▢Juice of 1 lime
▢Salt and pepper, to taste
▢Sesame seeds, as garnish
I add shredded carrots as well

A few red pepper flakes

INSTRUCTIONS
In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

can of crushed pineapple + enough buttermilk + sugar to taste + freeze. eat frozen.