Salad
1321 recipes found
No-Cook Chili Bean Salad
All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.
Sheet-Pan Roasted Salmon With Tuscan Bread Salad
Panzanella, the peak-summer bread-and-tomato salad, turns into a satisfying dinner when you toss in tender flaked chunks of salmon. A simple anchovy-Dijon vinaigrette does double duty as both a quick marinade for the fish and the dressing for the colorful salad. Roasting the fish and toasting the bread on a single sheet pan makes for easy cleanup. This salad is delicious served as soon as it’s been tossed, when the bread cubes retain a crouton-like crunch, but it can rest a bit, too, at which point the bread cubes soften after soaking up the dressing and tomato juices.
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The Lemony Couscous Salad I Make on Repeat All Summer
This lemon and thyme couscous salad is bright, make-ahead friendly, almost endlessly adaptable, and great for cookouts or weeknight dinners.
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My Favorite Salad to Use Up Summer Tomatoes (and It’s Not Caprese)
Juicy tomatoes, tangy raw tomatillos, and creamy burrata team up in this bright, summery salad with a punchy white balsamic dressing. It comes together easily with a few simple prep tricks.
White Bean, Feta and Quick-Pickled Celery Salad
Pickling celery for just fifteen minutes is a game changer: The acid tames its grassy notes, brings out savoriness and transforms its texture from simply crunchy to crisp-tender. Here, celery is quickly pickled with red onion to create a sweet-and-sour foundation for this hearty cannellini bean salad. The cumin seeds are optional, but they add a deeply earthy and aromatic edge to the pickles; feel free to substitute or experiment with other whole spices such as caraway, coriander, fennel or star anise. Creamy and salty feta balances the sharpness of the pickles. This is a great no-cook dish for easy weeknight eating, but it also improves with age, so can be made ahead for potlucks, picnics or other gatherings.
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Step Aside Steak, This Grilled Peach and Burrata Salad Is Dominating My Summer Cookouts
This smoky-sweet grilled peach salad—with creamy burrata, salty prosciutto, and a fish sauce–spiked vinaigrette—proves fruit belongs on the grill and on your dinner plate.
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Caramelized Carrot and Halloumi Salad
Salty bites of crisp, golden-brown halloumi play well with sweet and tender caramelized carrots and red onion in this warm salad that takes inspiration from fattoush. Here, kale and crunchy toasted pita add enough bulk to ensure this dish is satisfying enough for dinner. It’s all tied together with a simple vinaigrette that’s both earthy and herbaceous, thanks to the blend of herbs, sesame and sumac found in za’atar. If you’d like to make this salad vegan, feel free to skip the cheese.
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The Simple Lemony Pasta Salad You’ll Make on Repeat
This easy orzo pasta salad delivers bold flavor with minimal effort, thanks to a lemony vinaigrette, creamy chickpeas, and just the right amount of bitterness from radicchio.
Herby Pearl Couscous and Sugar Snap Pea Salad
The earthy and tangy flavors of tabbouleh serve as the loose inspiration for this lemony and herbaceous salad. Fresh parsley and mint are bright and grassy, offering a lovely textural contrast to the silky pearl couscous; dried mint adds depth. Juicy and sweet sugar snap peas supply a fresh crunch, with just a rough chop needed to release the inner peas. Allspice brings a moment of intrigue, both warm and complex, but you could substitute with cinnamon, nutmeg, cloves or a little of each. This salad can be prepared up to several hours in advance (kept at room temperature); the flavors will meld and improve over time.
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This 5-Ingredient Summer Salad Is as Simple as It Gets
Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Summer Corn Salad by Kit Keenan
There is nothing better than a sweet corn salad in the summer. This salad is a perfect addition to your summer BBQ menu.
Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing
This satisfying no-cook salad demonstrates that taking cooking shortcuts need not come with any compromise when it comes to taste. Shortcut number one: You can skip massaging the kale; tearing it vigorously softens the leaves sufficiently. Shortcut number two: Save time with store-bought baked tofu, as it has been pre-cooked, which results in a firmer texture that stands up well in salads. And, lastly, shortcut three: Rather than actively monitoring couscous on the stovetop, you can simply season it and rehydrate in boiling water (or even hot vegetable stock, for even more flavor). The punchy, golden-hued carrot and ginger dressing takes cues from the simple salads served at Japanese American restaurants. This version adds miso, which softens the heat of the ginger.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.
Suzy Karadsheh's Strawberry, Arugula & Spinach Fattoush With Lime Chicken
A vibrant, Levantine-inspired salad with sweet strawberries, baby greens, and crisp pita chips pairs perfectly with juicy chicken breasts simmered in a citrusy dill and olive pan sauce. A fresh, satisfying dinner that’s weeknight easy and dinner party worthy.
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The Retro Strawberry Dish That's a Staple at My Potlucks
Delightfully salty-sweet, creamy, and crunchy, strawberry pretzel salad is a staple at picnics, potlucks, and holiday celebrations.
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How to Make a Picture-Perfect Cobb Salad
This classic Cobb salad recipe hits the sweet spot with just the right balance of hearty ingredients, such as crisp lettuce and bacon, savory chicken and hard-boiled eggs, creamy blue cheese and avocado all tossed together with the star of the show: a tangy vinaigrette. It’s a hearty dinner salad perfect for any night of the week.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
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Sweet, Crunchy Carrot Salad
This delightfully crunchy side salad features crisp shredded carrots, plump raisins, and pistachios, all tossed with a creamy citrusy dressing.
Cucumber-Cabbage Salad With Sesame
Taking cues from Vietnamese flavors, this colorful salad can be served on its own or be a fine accompaniment to roast chicken, grilled meat or fish. The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and jalapeño, makes sure the vegetables shine. Ordinary cabbage will work fine, but if you can find napa cabbage, so much the better.
Little Gem Salad With Crispy Halloumi
Meet halloumi crumbs, a best-of-all-worlds garnish for salads, pastas and more. They’re crisp like toasted breadcrumbs, salty like Parmesan and still maintain some of halloumi’s signature chew. To make the crumbs, grate the sturdy cheese on the large holes of a box grater, then sizzle the strands in an oiled skillet. Here, pistachios and whole spices, like fennel or coriander seeds, are also added for a boost of flavor and even more textures. Even the simplest salad of crunchy, lemon-dressed lettuces can wow when these crumbs are showered on top. To make it a meal, serve it with roasted root vegetables, lentil soup or a grilled or roasted protein.