Salad

Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet. You're welcome.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

A well-made vinaigrette is a thing of beauty. Here are some recipes to try with your salads, from traditional to creative.

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

Lettuce need not apply.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

The four things every good grain salad needs to thrive.

A savory salad with peaches and cucumbers, so weird that it works. Perfectly.

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

And it shows up the grilled stuff every time.

Every recipe have 5 ingredients or fewer—it was our biggest challenge yet.

Swap tomatoes for fruit like figs and peaches this summer.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

How to make a simple salad look like the work of a pro.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).