I would do a marinated vegetable salad...green beans, halved cherry tomatoes, black olives, garbanzo beans, a bit of red onion, zucchini, canned or frozen artichoke hearts. Maybe a bit of carrot.

Cook the beans until just tender, toss with the rest of the veggies and your favorite Italian style dressing and maybe a bit of fresh parmesan. I use a basic vinaigrette with Italian spices. Marinate a few hours before serving.

I agree with Islay.

Do they eat eggs? If so, it's easy to get some extra protein in the salad by adding chopped eggs.

My first thought for a summer salad was steamed vegetable salad, but that's not really a main course. I don't think it would be good with nuts or seeds, and eggs would be plain weird, but if they eat milk, bocconcini would fit right in. In fact, the point is to get it as close to a bunch of colorful little balls as possible. :) If you can get the little ball carrots, they're perfect, but otherwise a large carrot cut into coins or just some chopped baby carrots. Baby lima beans (frozen for most of us but still good). Cherry tomatoes. Mini patti pan squash, or sliced zucchini or yellow squash, or chunks of larger patti pan. Sliced hearts of palm and chunks of baby corn. Cauliflower broken up small. You get the idea... Whatever you prefer and can get. All steamed individually so the flavors stay distinct. Tossed with a strongly flavored Italian dressing.

Or something along the lines of an Italian chopped salad but without the deli meats. Sub almond cheese to make it vegan, if necessary. Crunchy lettuce, bell peppers, tomatoes, garbanzo beans, scallions, herbs...

Our 3-yr-old grandson likes Ina Garten's Broccoli and Bow Ties Salad. Easy to embellish it with other/more veggies.

I also agree with a pasta based salad, given that a 3 year old is involved. Now, if they eat mostly vegetarian meals, he'll be used to eating that way, but 3 year olds are still notoriously fickle, eating something one day and not the next. Pasta is usually a safe bet.

If they eat cheese, they cheese tortellini would be a good choice, if not, those sesame peanut noodles are something all my grandkids loved, and the peanut butter adds a bit of the protein component.

Although, with focaccia I tend to lean toward something with more vegetables and less starch, since there will be bread. A strawberry/spinach salad with nuts might be nice, but too much sweet with the cake? Or not...

Mostly, enjoy the company.

Annie

Cooking has changed here a bit with this heat wave. Weeknights have been very light meals of salads and even skipped most days. Light salads are perfect.

I've been testing for a mostly veggie weekend visit for a couple friends. They are about 80% veg like us. Arrive noon and leave next day noon....

Watermelon Greek salad over raw veg/baby greens, cubed watermelon, feta cubed smaller, cucumber, avocado, etc ideas HERE

Insalata Caprese goes well with focaccia. ideas HERE (I like it with slices of avocado)

Pasta salads are always good. I rarely make them the same. Shop in my crisper drawer, garden harvest, or what is fresh in season at the market.

If kids involved, I'll arrange add-ins separate, or around the sides. One friends child does not like gross things touching his pasta so I know when to separate.

I've made a pesto and 1/2 just blendered fresh tomatoes/grated parm, two separate bowls not so difficult...he does not like whole or chunky tomatoes but I didn't either when that age.

Who knows what is in this one but I see lentils, corn, cashews, pesto, and probably some warm sauteed greens under, as I always quickly pan sear or grill radicchio.

Really just anything fresh and seasonal and not too heavy 'casserole-y' will be appreciated...and I bet they eat a bit of pasta and beans already.

If pasta, get a better brand for a treat,...just a buck or two more and nice for something shared and special.

Fruit salad. Mostly watermelon.

Thanks to you all. His focaccia is so delicious I'd like to take a salad we can soak up juices with his bread and make a meal from it. It will be hot and humid. Insalata Caprese with avocado sounds like it would work. Could I add garbanzos or cannelllini beans? Would that be weird? We're getting nice tomatoes and fresh basil from our CSA and will be picking up our share that morning.

Seagrass, I think cannellini beans might be too ... fleshy? ... for hot and humid, but you could marinate some smallish garbanzos in the dressing and maybe some fresh herbs, and run them in a ring around the caprese. So it's really two things, but decorative and can be mixed or not at the diner's pleasure. I think that would be pretty and tasty. The flavors work.

Thank you!

Not weird at all ! Vegetarians mix beans/grains all the time. Not sure why anyone thinks a few beans in a mixed grain/pasta is odd. I make a mixed grain every weekend for the first few days of the work week. Rice alone/lentils alone. Why? A mixed grain/bean is so much better and has such a nuttier flavor.

I'm married to a meat and potato guy for 40 years. Hard to think outside of the box.

I agree, beans and grains mix very nicely, and it's not weird at all. Think of corn and beans, a Mexican staple conbination, and we always had "johnny cake" with our beans, the Michigan version of that particular combination. I also see quinoa mixed with beans, as well as rice.

Caprese would be very good with the focaccia, some of the same flavors as bruschetta, which is always a nice pairing with good bread, especially when the tomatoes are good.

Annie

You could make several salads to give people choice.

Caprese with the Focaccia would be great. I also have a new recipe we have had several times this summer f...... Chickpea and feta over mixed greens that is a lovely and a bit different

I think maybe I will make 2 salads - Thanks, Islay. Caprese and another with beans and corn.

If you go with beans and corn, this is one I've made over and over. You don't have to heat the veggies and beans, but I think it adds more flavor.

Black Bean and Corn Salad

Dressing
1 small clove garlic
3 T. fresh lime juice
1/2 tsp. salt
1/4 tsp. chili powder
1/4 cup olive oil

Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/4 cup chopped red onion
1 T. olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small avocado, diced
1/4 cup chopped fresh cilantro, leaves and stems

For the Dressing: Smash the garlic clove with the flat side of a large knife; mash/smear to a coarse paste. Whisk the garlic, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the Salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.