My garden lettuce is in full glory, sad to say nothing else is! I had a mixed greens: red leaf, romaine and lambs with cherry tomatoes, organic feta cheese, grilled chicken, toasted sunflower seeds and vinaigrette.
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We have a 6 foot fence around the veg garden specifically to keep deer out 
.
We have deer, squirrels, chipmunks, rabbits, voles, moles, groundhogs, slugs, cabbage moths, flea beetles, Japanese beetles, wild turkeys, tomato hornworms, you name it! I have some plants under nets, others under cloches or chicken wire, coffee grounds to deter slugs. And so on.
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best to move it indoors, 
I have squirrels, but use a ton of cayenne pepper to deter them.
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Your yard sounds like mine! I don’t have the time, knowledge, or patience to read up on every pest and how to thwart it. So each year I hope for the best, get some, have a lot of loss to one pest or another, and call it a day. A somewhat sad day.
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Smitten Kitchen’s broccoli slaw.
I didn’t add sugar to the dressing or dried fruit to the salad and it’s deliciously crunchy.
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Oooo, those garden cloches catch my eye. I would love to be able to grow herbs outdoors again. A cloche setup of some sort might be the solution for me.
The CSA farm where we have a share uses deer fencing extensively, and that’s how I have been getting our summer greens. Not ready to invest in deer fencing at home. Yet.
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Out of the 3 models I purchased, these are my favourite.
https://www.amazon.ca/Protector-Squirrels-Chickens-Decoration-Cloches-Black/dp/B0B4NXZ2D5/ref=asc_df_B0B4NXZ2D5/
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It’s very sharp — don’t try to get inside the blades with your fingers!
I love Viet and other salads that include herbs like mint in the mix of greens, but never remember to do it myself!
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The Turks and some Eastern Greek islands add a lot of mint to their salads and some other veg dishes.
One restaurant fattoush I like includes a lot of fresh herbs.
I should try making more Vietnamese salads at home.
The simplest version of the Greek maroulosalata is lettuce, green onion, dill, olive oil and vinegar. I mix it up by adding basil, mint and /or cilantro.
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They are so pretty!
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Potato salad with Dijon/mayo/diced red onion ,pickle, pepperoncini and grilled corn niblets and a dusting of paprika(like my ma used to do). This will be part of my dinner tonight, and probably a couple moar
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We were fading quickly after running errands all morning, and we’re still lagging mucho, so we picked up a big salad at a favorite lunch place. I usually get a mix of romaine & spring mix, cukes, red pepper, avocado (f it looks dec — I asked to see it, perplexing the salad mixing person behind the counter), and roasted corn. I add my own tomatoes at home cuz we cheap like that.
They have a lot of choices for in-house made dressings, and their lemon caesar is pleasantly tart.
The roasted corn was chewy and flavorless today — like biting on small bits of soft plastic, and bc the server was so generous with it, it permeated the entire bowl. I don’t usually pick out tiny bits of stuff, but … yeah. No more roasted corn from that joint 
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Store-bought green leaf lettuce combined with red and green lettuce mix from my deck garden, leftover chicken, slices of cuke and radishes, Honey Bomb tomatoes, goat cheese, CSA green onions, and the rest of a lime-honey vinaigrette.
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I’ve found an easy vinaigrette to make for a Greek salad. Everything is just about room temp when we eat it, and I put the Feta on top at the last minute. We like a toasted baguette to sop up the juices.
This is the vinaigrette. I put everything in a jar with a lid and shake it.
1/4 cup EVOO
2 T. red wine vinegar
1 tsp. dried oregano
2 cloves of garlic (I shred the garlic on a microplane)
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Store up to 24 hours refrigerated. Bring to room temp before tossing with vegetables.
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“All The Things” salad. All the things in Charlie Bird’s farro salad plus some other things like cucumbers, yellow beets, and feta. 
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Lunch salad of the day was a mashup of zucchini carpaccio and caprese salad.
Served as a good reminder to me that vegetables need to be tip-top for this sort of salad to shine: the zucchini wasn’t tender enough (picked one that was a bit too mature). Tomatoes were meh (too early for local tomatoes and the supermarket tomatoes weren’t up to the role). Basil, on the other hand, was terrific— the first batch from our CSA this season.
This and a hunk of baguette from the freezer kept us fed until dinner, anyway.
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I love zucchini carpaccio! I usually top with a simple vinaigrette of olive oil and vinegar (white wine, champagne, white balsamic, apple cider all work well), a little feta, and pine nuts.
The only good out-of-season tomatoes I use are too small for a ‘proper’ Caprese — flavor bombs. The name is apt. Have you tried those?
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