Toss Me Dinner

One-dish meals in the summer are quite different from the casseroles and braised dishes favored in cooler weather. Just give me a salad--vegetables or greens--tossed in a flavorful vinaigrette and topped with grilled or sauteed shrimp, scallops, chicken or steak. That’s summer one-dish dining.

A vinaigrette that’s fresh and vibrant, not too heavy and oily, is usually the challenge. Choosing a well-balanced red wine vinegar (I use a French red wine vinegar, Maison Martin Pouret) and balsamic vinegar (the best all-purpose that I’ve found is Cavalli Balsamic) as well as a flavorful but not overwhelming olive oil makes a tremendous difference.

These salads will give you ideas for variations on the theme. Salad making is not an exact process like baking; salads beg for inspiration from farmers markets and seasonal substitutions. Also, the chicken and shrimp toppings are interchangeable on these salads. Leftover meats, chicken or seafood can be used instead; just drizzle a little vinaigrette over them.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Vinaigrette

Active Work and Total Preparation Time: 10 minutes * Easy

This is a basic formula that works as a dressing on a wide range of salads as well as a marinade on meats, chicken and seafood. Add shallots and herbs, if you wish. Always shake or stir the vinaigrette vigorously just before adding to salads or foods that will be marinated.

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 cup olive oil

1 teaspoon finely minced garlic

Freshly ground black pepper

* Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.) Before using, let come to room temperature and shake vigorously.

3/4 cup. Each tablespoon: 82 calories; 98 mg sodium; 0 cholesterol; 9 grams fat; 1 gram carbohydrates; 0 protein; 0 fiber.

Grilled Greek Salad With Vegetables and Chicken

Active Work and Total Preparation Time: 35 minutes plus up to 4 hours marinating time

3/4 cup Vinaigrette

1/2 teaspoon dried oregano

4 boneless, skinless chicken breasts

Nonstick cooking spray

1 red bell pepper, seeded and cut into quarters

1 yellow bell pepper, cut into quarters

1 green bell pepper, cut into quarters

1 large red onion, cut crosswise into 1/2-inch thick slices

Salt

1/2 English cucumber, peeled, cut into 1/2-inch dice (about 2 cups)

2 large tomatoes, cut into 1-inch dice (about 1 3/4 cups)

7 ounces feta cheese, cut into 1/3-inch dice

8 Kalamata olives, pitted and cut into slivers (about 1/3 cup)

Red pepper flakes

3 tablespoons slivered fresh basil

Freshly ground pepper

* Combine Vinaigrette and oregano.

* Put chicken breasts in resealable plastic bag with 1/3 cup well-stirred Vinaigrette. Make sure chicken is well-coated. Marinate 15 minutes or as long as 4 hours, refrigerated.

* Coat cool grill rack with nonstick spray. Spray skin side of peppers and onion slices with nonstick spray. Lightly sprinkle with salt. Use tongs to place on grill rack, oiled side down, over hot fire. Grill only until seared and hot but still with texture, about 2 to 3 minutes. Transfer to large bowl. Let rest until cool enough to handle. Peel peppers and cut into 1-inch squares. Cut onion into 1-inch pieces. Return to bowl.

* Add cucumber and tomatoes to bowl. Toss well. Drain off any liquid. Add cheese, olives, 1/2 teaspoon salt, red pepper flakes and 1/3 cup well-stirred Vinaigrette. Toss until mixed. (Can be made a day ahead to this point and refrigerated.) Before serving, let rest at room temperature about 30 minutes. Toss well, drain off liquid, add basil and adjust seasonings.

* Remove chicken from marinade; discard marinade. Lightly season chicken with salt and pepper. Grill over hot fire until done, turning midway, about 4 to 5 minutes each side. Cut each breast crosswise into 1/2-inch slices. Divide salad among among plates. Arrange warm chicken breasts on top. Drizzle remaining vinaigrette on chicken. Serve immediately.

4 servings. Each serving: 646 calories; 1,294 mg sodium; 143 mg cholesterol; 43 grams fat; 18 grams carbohydrates; 49 grams protein; 1.6 grams fiber.

Southwestern Caesar Salad with Sauteed Shrimp

Here, tortilla chips stand in for the expected croutons. If you prefer a little more heat in your salad, add some minced seeded jalapeno to taste.

Active Work and Total Preparation Time: 20 minutes

20 large shelled and deveined tail-on shrimp

7 tablespoons Vinaigrette

Salt

Freshly ground pepper

2 jumbo romaine lettuce hearts, rinsed, cut crosswise into 3/4-inch thick slices and chilled (about 8 cups)

1 1/4 cups grated habanero or jalapeno jack cheese (about 5 ounces)

8 anchovies, optional, rinsed, patted dry

20 tortilla chips

4 lemon wedges, for garnish

* Put shrimp in resealable plastic bag with 2 tablespoons well-stirred Vinaigrette. Make sure Vinaigrette evenly coats shrimp. (Can be cooked immediately or marinated up to 4 hours, refrigerated.)

* Heat large nonstick skillet over medium-high heat. Add shrimp and Vinaigrette. Season lightly with salt and pepper. Stir-fry until opaque, about 2 to 3 minutes. Remove from heat.

* Toss lettuce with remaining well-stirred Vinaigrette. Add 3/4 cup cheese. Toss well. Taste and season with salt and pepper, if desired. Divide among four dinner plates. Garnish each plate with 2 anchovies (if using), sprinkle on remaining cheese. Top each with 5 shrimp and drizzle remaining tablespoon Vinaigrette over shrimp, dividing evenly. Tuck 5 chips into each salad and garnish with lemon wedges. Serve immediately.

4 servings. Each serving: 452 calories; 357 mg sodium; 114 mg cholesterol; 39 grams fat; 5 grams carbohydrates; 21 grams protein; 0.79 gram fiber.