My friend, I have all those ingredients (Parm instead of pecorino but…) so I see this in our very near future. Thanks for sharing.
Re the egg salad, Bob swears I make the best but we’re both loving that yogurt. Can’t remember if I mentioned that I use the TJ 4% whole milk one. I give our one y.o dog it as a snack. (Gonna sneak this in.) LOL
Cath -
Parm will work. I like the salty/sourness of pecorino, so that’s what I generally have in the house, but I’ve made it with parmesan and it’s been dandy as well.
Here’s a really bad pic of the dish -
P.S. Your pup is adorable!
I WANT THIS! SOON. LIKE TOMORROW 
(Hairy Red Dog says thanks!)
This might be its own thread - EGGS! - but here’s something else that looks really good.
The looks yummy!
An egg, potato and cheese frittata is one of my fav snacky dinners for the Hollywood Bowl. Add a fresh baked loaf of bread, some fresh fruit and wine and you are good to go!
As they used to say “The incredible edible egg.”
I’ve made this a gazillion times over a million years with all sorts of meat/vegetables and sometimes in square pans to cut more easily. I’ve frozen and reheated. You name it 
Not cooking but assembling I was at Molinari’s Deli in SF quite a few years ago and bought a tin of Ortiz tuna. One of the guys working there suggested mixing it with some capers, finely chopped red onion and cilantro (or parsley if you prefer). S&P and I add just a tiny bit of Champagne vinegar. A great little app.
Shrimp salad with bacon, corn, olives, tomatoes, point Reyes blue cheese and other stuff. Made 3 salads for about $10. Bristol Farms YL was giving away free 1/2 pound of shrimp. Went to WF salad bar to get all the fixins.
We sometimes buy fixin’s from WF salad bar but no greens or dressing. Get multiple salads for not much money. Far more selection than the two of us would ever keep on hand.
Croutons from a bag and dressing home made. I would never do this but I’ve heard some people put dressing in the to go containers at WF and pocket them so the dressing doesn’t get weighed.
We don’t usually have croutons but when we do we brush both sides of sliced sourdough and toast on the panini grill. Cut in maybe 3/4" sticks and then into croutons. Super good.
That is a gorgeous plate of salad!
Sounds like plain old theft to me. When I used to work in downtown SF, I would visit a to-go salad bar where they charged by the ounce, and load up with everything except the dressing (the heaviest part by far), and add my own bottled dressing when I got back to the office. Inexpensive lunch.
You are not wrong. I pretty much only use home made dressing.
Nice @js76wisco. I’ve been loving those rainbow carrots. Was that a made up, wing it, sorta’ recipe or can you share?
I made sandwiches with grilled mugifuji pork, Jacobsen sea salt, Gjusta pickled onions, and Gjusta baguette
That baguette looks wonderful. Did you cook the pork?
Here’s another idea for your picnic 