Salad

You know what most chicken salads are missing? Crunch. Not this one!

The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Poaching the shrimp with their shells on locks in their flavor.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Have more salad greens than you know what to do with? Check out our favorite non-salad ways to use up all that tender lettuce.

Anyone can learn how to make salad. This formula will show you how to make a knockout one, every time.

Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.

Ring in the real start of summer with a bright cucumber salad, a juicy stone fruit crumble, and a light pasta with no-cook olive sauce.

Chewy noodles, crunchy veg, and an addictive dressing—here's how to keep yourself in cold noodle salads all summer, no recipe required.

When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

This sauce really showcases summer tomatoes. Use the best you can find.