Instead of chopping salads and tossing in a bowl, consider layering a few simple, main ingredients. Here nitrate-free smoked salmon is rolled and tucked into the layers of thick cut tomato and red onion. You might have to put that store-bought tomato in the sun for a solid week, to get some real tomato flavor, but buy ahead and don’t be tempted to refrigerate it into mealiness.

Salad of Layers of Smoked Salmon, Heirloom Tomato and Bermuda Onion

Dotting the presentation with briny capers and bright-flavored flat, Italian parsley tickles the eye even further. Drizzle with a simple fresh lemon juice, olive oil and Dijon mustard dressing. Finish with a dusting of ground fennel for extra flavor and as a digestive aid.