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magazine mediterranean salad with prosciutto and pomegranate
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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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5.0
(5)
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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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The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.
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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
(4.91)
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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)
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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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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)
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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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A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
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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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A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
4.0
(4.08)
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
5.0
(4.76)
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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.
4.5
(4.5)
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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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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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A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.
5.0
(4.79)
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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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This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
5.0
(4.81)
Vegan
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The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
5.0
(5)
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This chicken and bread salad with Colavita® Premium Olive Oil will soon become your new, go-to dinner fix. It's easy, flavorful, and has everything!
