When we think about building main-dish salads, our feet have this way of taking us to Chez Foushee.

Why? Because the restaurant turns out an array of spectacular ones. There's Steamed Pork and Shrimp Pot Stickers over Mixed Greens topped with Asian Dressing, Peanuts, Red Peppers and Crispy Noodles.

Or how about Sliced Grilled Chicken over Salad Greens, garnished with Roasted Peppers, Chickpeas, Carrots, Asiago Cheese and dressed with an Olive-Oil Vinaigrette?

Then there's the salad that illustrates today's how-to lesson: Seared Jerk Tilapia on Grilled Flatbread topped with Mixed Greens, Tropical Relish, Lime Aioli and Grape Tomatoes.

Today's teacher is Matt Greene, who took over as chef about five months ago after a stint as sous chef at Helen's.

"It's always nice to go seasonal," he said. "Right now on the spinach salad we have a spicy peach vinaigrette and blueberries, which are in season.

"Summer is great for salads," Greene said, "because you just have so much."

"You want to have a contrast of hot and cold, soft and crunchy. Then a sweet and savory combination is always good to give depth."

Here, the fish is hot; the salad, cold. The fish is soft; the grilled flatbread, crunchy. Sweet flavors comes from the raisins in the relish and the cinnamon and allspice in the jerk seasoning, which almost caramelizes on the griddle. The flatbread, the rest of the relish and the fish provide savory tastes. In fact, "most parts of this dish are both sweet and savory."