Salad

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

Like pumpernickel panzanella, radicchio and apples with mustard croutons, and a lentil salad that gets better as it sits.

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

We shook, ate, and judged this salad delivery service for freshness and convenience.

Like New York strip fattoush with grilled corn, skirt steak with harissa potatoes and arugula, and more.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

With homemade quick pickles, this will be your new signature side dish.

Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Roasted cauliflower with feta and dates, creamy tahini chicken salad, a clean-out-the-fridge kale number, and more.

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.