So satisfying salad suppers

Take advantage of end-of-summer produce with these simple meals that make it easy to enjoy good times with loved ones around the table

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Greek Steak Bowl

3 Tbs. olive oil

4 tsp. red wine vinegar

1 lb. skirt steak

1 Tbs. Greek seasoning

2 cups cherry tomatoes, halved and/or quartered

1/2 English cucumber, halved lengthwise, sliced

1/2 cup fresh mint leaves

1/2 cup crumbled feta

1/3 cup drained pitted Kalamata olives

Prepare grill for medium-high direct-heat cooking. In small bowl, whisk oil and vinegar; reserve. Rub steak with Greek seasoning. Grill steak, flipping once, 4–5 min. per side for medium-rare or until desired doneness. Transfer to cutting board and tent with foil. Let rest 10 min. before slicing.

In bowl, toss tomatoes, cucumber, mint, feta and olives. Add sliced steak and reserved dressing; toss until evenly coated and combined. Transfer to serving plate. If desired, serve with pita.

Servings: 4. Active time: 30 min.

Total time: 40 min. + grill prep time

Calories: 390 Protein: 28g Fat: 28g (8g sat.)

Chol.: 90mg Carbs.: 6g Sodium: 350mg

Fiber: 2g Sugar: 4g

Warm Chicken Pasta Salad

This hearty dish reminds us of summertime in Italy

8 oz. bowtie pasta

1 zucchini, 8 oz., cut into ¼"-thick slices

5 Tbs. olive oil

⅛ tsp. + ¼ tsp. salt

2 oz. sliced prosciutto