Salad

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

We tried 19 Caesar dressings—Ken’s, Cardini, Marzetti, and more—to find our favorite.

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your greens.

This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.

This riff on the Laotian classic comes together in 20 minutes.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

Like kale with a pecan vinaigrette, radicchio with mustard-slicked croutons, and a black-garlic Caesar.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.

With balsamic marinated beans, lots of cheese, and crispy onions, this meal-prep-friendly dinner salad is one you’ll have on repeat.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

This Lao-style larb recipe from chef Kris Yenbamroong is tangy, spicy, and packed with umami.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

The tomatoes are ripe, the peaches are juicy, and the sweet corn is sweet. Here’s your next move.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.