What happens when you cross tabbouleh with an Israeli-style chopped vegetable salad and a green salad and top it with tahini-lemon dressing? You get A Very Large Salad perfect for entertaining — with options for adding feta cheese, chicken, fish or tofu to make the salad a meal.

On a smaller scale — but still packed with flavor — is the Cucumber and Radish Salad with Yogurt-Dill Sauce. The salad reflects Eastern European traditions and has the nip of horseradish in the sauce.

The cucumber salad is best if made in advance and chilled until cold. For A Very Large Salad, you’ll need a very large mixing bowl. If that’s not available, use a large soup pot and transfer it to a large serving bowl when assembled.

A Very Large Salad

Serves 8+ depending on serving size

• 2½ cups cooked bulgur, couscous or quinoa (cooked to package directions)
• 3 cups baby spinach
• 3 cups arugula
• 1½ cups thinly sliced green onions (scallions), white and light green sections only
• ¾ cup chopped mint
• 1½ cups chopped parsley
• ¾ cup ¼-inch peeled jicama cubes
• ¾ cup ¼-inch yellow bell pepper pieces
• ¾ cup ¼-inch red bell pepper pieces
• 1¼ cup ¼-inch pieces of Persian or English cucumber (unpeeled)
• ¾ cup fresh corn kernels (cut from corn on the cob)
• ¾ cup ¼-inch pieces of peeled carrot
• 15½ oz. can chickpeas, rinsed and drained
• 2 cups chopped tomato (cut into ¼-inch pieces), divided
• ½ tsp. salt
• Optional toppings (see below)
• Tahini-lemon dressing (see below)

Spread out cooked bulgur to cool to room temperature. (If cold, remove from refrigerator and allow to come to room temperature.)

Tear spinach and arugula leaves coarsely and put in a very large bowl. Add green onions, mint, parsley, jicama, yellow and red bell peppers, cucumber, corn, carrots and chickpeas. Toss thoroughly. Refrigerate if not serving immediately.

Just before serving, fluff and separate grain and toss thoroughly with vegetables. Add half of the tomatoes. Add salt. Toss thoroughly.

I normally pass the dressing and let folks dress their own salad to taste. If you prefer to serve a dressed salad, add half the dressing and toss well. Add additional dressing as needed. Serve with remaining dressing on the side. Scatter remaining tomatoes on top before serving.

Optional toppings: Top individual servings with portions (about 3 oz.) of grilled chicken, fish or tofu. Or serve topped with slices of feta cheese.

Tahini-lemon dressing: Stir together until well blended 1 cup olive oil, ½ cup apple-cider vinegar, ¼ cup fresh lemon juice, 1 cup tahini and ½ cup cold water, 1 tsp. salt, ½ tsp. ground black pepper, ½ tsp. paprika, ½ tsp. crumbled dried mint and 1 Tbs. minced fresh garlic. Taste and adjust seasonings as needed. Store any leftover airtight in refrigerator.

Cucumber and Radish Salad with Yogurt-Dill Sauce

Serves 3 to 4

• 3 cups thinly sliced Persian or English cucumber (unpeeled)
• ½ tsp. salt
• ⅛ tsp. sugar, optional
• ½ cup thinly sliced red radishes
• ⅔ cup thinly sliced green onions (scallions), white and light green parts only
• ¼ tsp. ground black pepper
• 3 Tbs. finely chopped dill, divided
• Yogurt-dill sauce (see below)

Place cucumber slices in medium large bowl. Sprinkle with salt. Let sit for a few minutes. Drain any liquid. Taste. Stir in sugar if bitter. Add radishes, green onions, black pepper and 2 Tbs. chopped dill. Toss well. Make sauce and stir in. Chill until cold or overnight. Taste and adjust seasonings if needed. Stir well. Garnish with remaining dill.

Yogurt-dill sauce: Stir together 3 Tbs. grapeseed oil or other neutral oil; 3 Tbs. distilled white vinegar; ⅓ cup plain, unflavored Greek-style yogurt; 1 Tbs. finely chopped fresh dill and ¼ tsp. salt. Stir in 1¼ tsp. of jarred, prepared white horseradish. Taste. Add more horseradish and/or salt as desired.