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magazine 2008 06 chopped veggie salad with watermelon
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A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
5.0
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Lime juice, fish sauce, peanuts, and plenty of herbs.
4.5
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The jagged, irregular chunks of fruit in this salad recipe make it clear that something unexpected is about to happen.
4.0
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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.
4.4
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Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
4.5
(4.5)
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Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
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Spicy, slurpy noodles meet summer’s sweet tomatoes.
5.0
(4.88)
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Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)
4.4
(4.35)
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A classic chopped salad recipe with diced fruit, nuts, and a honey-shallot dressing.
3.4
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3.3
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This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
3.7
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In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.
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Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
4.7
(4.69)
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3.0
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Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
3.3
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This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
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Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
4.0
(4.11)
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Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
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You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.
4.4
(4.38)