I've not only been throwing them on mixed green salads, but they've played a role in last minute recipes like this one from the other night: olive-oil-roasted Japanese "Millionaire" eggplant*, mixed greens, sweet Italian sausage (olive-oil-and-balsamic-roasted crimini mushrooms for the vegetarian), olive-oil-and-balsamic-roasted Brussels sprouts, and shiso flowers over a rice and orzo mix with an extra virgin olive oil and sherry vinegar dressing.
If you can, I recommend that you grow some shiso for yourself. If your local gardening center doesn't carry it, request it. They're not just fantastically delicious, they're good for you too.
*Small (about eight inches long fully grown) and flavorful, these eggplants have really produced! They're great roasted and cubed on a salad or as a side dish mixed with other roasted vegetables.