Salad
1321 recipes found
Tajín Mango Cucumber Salad
Vibrant, refreshing, juicy and crisp, this salad is perfect for warmer days or any day when you need just a little pick-me-up. Coming together quickly, the combination of mango, cucumber and romaine is simply dressed with fresh lime and cilantro. Tajín, a popular Mexican seasoning made with chiles, lime and salt, adds a tangy and mildly spicy flavor, contrasting nicely with the sweetness of mango.
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This 5-Ingredient Corn Salad Is a Little Sweet, a Little Tangy, and Entirely Delicious
This riff on a restaurant's "Japanese elotes" is my favorite use for summer's fresh corn and herbs.
Fresh Corn and Black Bean Salad With Corn Chips
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.
Chickpea Spinach Salad With Curry Yogurt Dressing
Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.
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This Hearty, Peak-Summer Panzanella Is So Much More Than a Meal to Me
This warm panzanella salad combines oven-dried bread, juicy tomatoes, and seared lamb chops for a hearty, peak-summer meal.
Feta-Ranch Wedge Salad
A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.
Seven Layer Salad
As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.
Heirloom Tomato Salad With Ricotta and Chile Oil
Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)
Tomato-Pepper Salad With Tapenade
This is perfect Provençal summer fare, with all the sweet flavors of the season. The tapenade, a pungent combination of olives, garlic, capers and anchovy, can be prepared by hand or in a food processor and can serve as a base to a bright salad of tomatoes and peppers. And it’s an ideal condiment for keep on hand, to pair with bright salads or serve over warm garlic toast.
Tomato, Olive and Feta Salad with Tinned Fish
Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips.
Coconut-Lime Wedge Salad
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
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This Za'atar-Feta Caesar Salad May Be the Best Yet—Just Ask Our Editors
In this easy recipe, creamy labneh, tangy feta, and za'atar bring bold new energy to a classic Caesar.
Bánh Mì Salad
Beloved by many for good reason, the flavors and textures of a bánh mì are the inspiration for this recipe. Crisp quick-marinated vegetables, tender herbs and lettuces, spicy jalapeño, creamy avocado and sweet ham are dressed in a version of tangy nước chấm and then topped with buttery crackers instead of the bread that gives the Vietnamese sandwich its name. While the ingredient list might seem long, there’s no cooking involved and this salad comes together in about 20 minutes. Any type of ham will work, but if you buy a roast, you’ll be able to carve the ham as thin as you'd like. For a different take, cooked bacon, rotisserie chicken or tofu make excellent options, too.
Melon Salad With Nectarines, Tomatoes and Basil
The principle behind this summer salad is “take what is great from what is right around you and do very little to it,” Hannah Shizgal-Paris, the chef of Roman’s, in Brooklyn, says. The recipe showcases cantaloupe and nectarines, but any firm-fleshed melon and vivid stone fruit will do. Everything depends on the quality of the produce at hand and the stage it’s in: If the melon is crunchy, you cut it thin; if starting to soften, cut it thick. Contrast comes from capers, pecorino, chile (less for heat than punctuation), and a pucker of lemon to finish. Be sure to season each ingredient separately and build the salad in layers, rather than dumping everything in all at once. Taste as you go, and keep it all nice and cool. It’s a dish only for this sun-drunk time. Eat it while you can.
Sweet and Spicy Summer Fruit Salad
Some of summer’s most notable offerings are stone fruit, tomatoes and basil. While they thrive in the sun, they gain even more flavor when dressed in a savory-spicy vinaigrette. In this spoonable salad, the components resemble a fragmented mosaic: Sweet stone fruit of any kind, from cherries to peaches to pluots, is cut small and tossed with juicy cherry tomatoes and aromatic basil in a chile crisp vinaigrette. The vinaigrette is simple to make, only requiring a bit of sugar to build on the fruit's natural quality, along with red wine vinegar to add fruity depth. Pair this salad with grilled or roasted meats, or just enjoy it on its own.
Chile-Garlic Salmon With Mango and Cucumber Salad
Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.
Zucchini Salad With Sizzled Pistachios
In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.
Ginger-Lime Cucumber Salad
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Roasted Pepper, White Bean and Mozzarella Salad
Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.
Potato Salad With Pickles
Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Pickles bring lively acidity, imparting their classic tang to lighten potato salad. The mustard dressing is punchy, and sharpened by the addition of pickle brine. Dill pickles vary in sweetness, saltiness and acidity, so taste your brine and add accordingly. Dill, chives or parsley freshen the potatoes, but consider this as an opportunity to use up whatever soft herbs you have around. Boiled eggs make this potato salad feel more like a main meal than a side, but there are many ways to customize; crispy chickpeas or crumbled feta achieve similar effects.
Tomato, Bacon and Corn Salad
This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.
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This Zesty Cucumber-Salad Packs a Bold Punch
Make this bold, pad Thai–inspired cucumber salad with peanut-lime dressing, crisp veggies, and tons of flavor—plus get a simple trick to keep it from getting soggy.
Zucchini and Fennel Salad
It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.
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This Creamy Broccoli Salad With Bacon and Cheddar Is a Southern Potluck Icon
This make-ahead Southern broccoli salad features bacon, cheddar, apples, and pickled raisins tossed in a creamy, tangy dressing.