I think the tomato salad below would go well with all of your dishes, and it can be prepared ahead of time. I would use halved cherry tomatoes.

Killer Marinated Tomatoes

6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
3 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon sugar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme
3/4 cup oil
1/2 cup red wine vinegar
3 scallions, sliced

Whisk everything but the tomato wedges together in a bowl. Add the tomatoes and stir to coat. Marinate at room temperature for at least 2 hours; stirring every now and then.

Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.

My go-to sides for a party are Napa Slaw and Sheshebop's Macaroni Salad. Both can be made ahead and are well received.

Napa Slaw

NOODLE MIX
3 packages original flavor Ramen noodles -- crushed
4 tbls black sesame seeds
8 oz sliced almonds
ý stick melted butter

THE DRESSING
1 c. peanut oil
2 tsp. soy sauce
1 c. sugar
1/2 c. rice vinegar
1/2 tsp. salt
2 flavor packets from the Raman noodles

THE ASSEMBLY
Napa cabbage (Bok Choy) �" shred entire head for a party
1 bunch green onions �" thinly sliced
The Noodle Mix
The Dressing

FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock.

FOR THE DRESSING: Combine and blend well. I use the stick blender.

FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss.

Macaroni Salad for 70
4 lb. macaroni
1 bag frozen peas
1 bunch celery
3 cans black olives
2 large onions
8 cups sundried or roasted tomatoes
2 packages of carrot pennies
8 cups shredded cheddar
Dressing
2 qt mayo
8 oz. French dressing
1/4 cup vinegar
1/4 cup sugar
1-1/2 tsp onion salt
1-1/s tsp garlic salt
1 tsp salt and pepper
1 cup half and half

I like to do a vegetable salad-- one favorite is what I call Plan B. It's broccoli crowns (cut bite size), cherry or grape tomatoes, halved; you CAN add sliced fresh mushrooms but I usually don't and then you dress it with either a bottle Italian dressing (the easy way) or make your own vinaigrette. Pour over and it can be made a day ahead. It's pretty (the red and green) and really tasty. I usually don't have any left when I take it somewhere.

Martha

I think since you already have a veggie quinoa salad with vinaigrette that your idea of a fruit salad is perfect, especially with ham as the main course. Maybe the Waldorf or any mixed fruit salad with a light dressing would be wonderful.

I would do a roasted red potato with rosemary & garlic side dish.

Maybe it's too late but what about a Waldorf style slaw? Otherwise I'd say you could sure chop the salad finer to make it easier to eat. The other suggestions sound great too. I'm going to make notes of them.

Hi, tfitz. What did you decided to use for the side dish? Just curious.

Thanks for all the suggestions. I ended up going with a slightly modern twist on Waldorf salad. Also did nigella's tomatoes with salad cream and scallions. It was all good!

Sounds yummy