Why This Recipe Works

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For a vegetarian version, we started by making quick pickled cauliflower florets and used the brine as the acid base for the dressing. We turned part of the brine into a vinaigrette to dress the greens (green leaf lettuce and radicchio), and we mixed the rest into a thicker, creamier dressing with Greek yogurt and tahini to coat the other components. In addition to pickled cauliflower, we topped the greens with pan-seared slabs of briny halloumi, canned chickpeas, and juicy grapes.

Before You Begin

Whole-milk, 2 percent, and 0 percent Greek yogurt will all work here. If Aleppo pepper is unavailable, substitute ⅜ teaspoon of paprika and ⅛ teaspoon of cayenne pepper. This recipe can easily be doubled.

Instructions

Whisk vinegar, honey, and ¾ teaspoon salt together in medium bowl. Add cauliflower and stir to coat. Microwave until simmering, 1½ to 2 minutes. Stir, then cover and let sit, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes. Using slotted spoon, transfer cauliflower to small plate, leaving liquid in bowl.

Heat ½ teaspoon oil in 8-inch nonstick skillet over medium-high heat until shimmering. Add halloumi and cook until brown on both sides, 60 to 90 seconds per side. Remove from heat and cover to keep warm.

Transfer 2 tablespoons pickling liquid to large bowl. Add remaining 2 tablespoons oil and whisk to combine. Add lettuce and radicchio, season with salt and pepper to taste, and toss to combine. Distribute greens evenly between 2 shallow serving bowls. Place chickpeas in now-empty bowl.

Add yogurt, tahini, garlic, Aleppo pepper, and remaining ¼ teaspoon salt to remaining pickling liquid and whisk until combined. Add ¼ cup yogurt mixture to chickpeas and toss to combine. Arrange cauliflower, halloumi, and grapes in piles atop greens. Drizzle remaining yogurt mixture over cauliflower, grapes, and halloumi in each bowl. Divide chickpea mixture evenly between bowls and serve.