Almost anything cooked can be dressed and eaten like salad. These dishes are among the most convenient: All may be made ahead and chilled, ready to pull from the fridge and dress whenever you feel like it. But you can also serve them still warm or at room temperature. (I generally opt for room temperature.)
These are also a great way to give leftovers a second life. Grilled, roasted, sautéed, and fried vegetables all qualify (see “Grilling Vegetables,” pages 167 to 168). If they were cooked or served with a little oil the first time around, they might need only a squeeze of fresh citrus or a splash of vinegar and a handful of fresh herbs to become salad. But I encourage you to get in the habit of cooking a little extra and leaving them as plain as possible so you have even more options.