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magazine mediterranean salad with prosciutto and pomegranate
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5.0
(5)
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A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.
5.0
(4.8)
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The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.
4.0
(3.8)
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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
(3.71)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
Vegan
Easy
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This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.
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(5)
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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
4.0
(3.98)
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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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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.
5.0
(4.92)
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This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
5.0
(4.75)
Easy
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
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This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
5.0
(5)
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While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.
4.0
(3.78)
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4.0
(4.21)
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With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.
4.0
(4)
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This stuffed chicken breast is elegant enough for a dinner party.
4.0
(4.11)
Easy
3.6
(3.63)
Easy
3.3
(3.3)
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5.0
(5)