Cool salad tastefully dressed

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Salad fatigue already setting in? It happens. No matter how gorgeous the tomatoes and greens are this time of year, it's easy to tire of yet another bowl of raw cold veggies. If you're willing to be creative, amping up the flavor of your salads is easy. Here's how:

• Start with temperature. Cold kills the flavor in tomatoes. If you do nothing else to make your salads more interesting, store your tomatoes in a bowl on the counter. They'll last several days and the flavor will be much more intense.

• Think beyond the lettuce, tomato and cucumber triumvirate. Diced radishes add crunch and heat. Try zucchini and summer squash cut into matchsticks. Parboiled and chilled broccoli and cauliflower offer bulk and a tender crunch.

• Spice up your greens by trying less conventional leaves, such as chopped kale (remove the tough inner stem), colorful chard (keep the crunchy inner stem) and peppery dandelion greens.

• Don't stop at the vegetables. Try fresh strawberries, raspberries, blueberries and mango; dried cherries and cranberries to add a wonderful tang.

• Dress with abandon. Especially if you make your own dressing. For an easy, awesome vinaigrette, blend 1/4 cup balsamic vinegar, 3/4 cup extra-virgin olive oil, 2 tablespoons unsweetened strawberry jam, and salt and pepper to taste.

• Fat is good. Studies have found the body needs a little fat to get the most nutrients out of produce. So add a little more dressing, or slivered almonds, macadamia nuts or olives.

• Fat may be good, but let's not go crazy on the saturated ones: A little cheese goes a long way. Feta, Parmesan and pecorino are perfect.

• Bread belongs in salads. Sure there are croutons, but also think panzanella, the Italian salad of tomatoes and stale bread drizzled with olive oil and balsamic vinegar. Unless you plan to use lots of dressing, it's best to stick with softer bread.

• Canned beans add protein, a mild flavor and help make salads filling. Chickpeas are nice, but also try butter or soldier beans.