Salad

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

No more excuses for store-bought salad dressing.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

All the tips and tricks you need to know; plus, a few recipes for putting it all into practice.

And a creamy, spicy dressing recipe to get you started

Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

It’s a simple formula: sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

We’re very on board with our senior food editor’s current obsessions.

A great dinner salad is substantial, addictive, and won't leave you scrounging for leftovers a half hour later.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.