Salad

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

An apple salad recipe with cheese, nuts, lime, and bread from Ava Gene's in Portland, Oregon

A clean, well-oiled grate makes grilling tomatoes a cinch.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

The classic iceberg wedge salad is making a comeback in many of our favorite new restaurants.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.