This hearty chickpea salad flavored with bacon, cotija, and roasted chilies is easy to make and only gets better as it rests overnight. This is a dish custom-made for making ahead and packing on a camping trip or for lunch at the office.
'Salad' on Serious Eats
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.
This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling.
A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.
A super-simple basic vinaigrette appropriate for all lightly dressed green salads.
This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy chili and salty cotija cheese.
A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
This is one of my favorite salads of all time and an absolute classic: corn grilled until it's smoky and sweet, then tossed with ripe end-of-season tomatoes in a light lemon and olive oil dressing. Salty chunks of feta and a ton of fresh herbs finish it off. As simple and delicious as recipes come.
Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.
This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have.
I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor.
You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself??
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
A dynamite duo of ripe, juicy tomatoes and creamy burrata cheese joins briny kalamata olives, aromatic lemon zest, and ribbons of fresh basil, all garnished with quality olive oil, a splash of red wine vinegar, and a finishing sprinkle of fresh-cracked pepper and flaky sea salt.
This variation on a classic Thai chicken and banana blossom salad hits every note, with its accessible, clean flavors of tender poached chicken breast and crunchy banana blossom, rich fried shallots, garlic, and lemongrass, and a bright, bracing garlic, chili, and lime juice dressing.
Flakes of salmon and wilted spinach add body and flavor to this warm couscous salad that's seasoned with mustard and dill. Ready in under 30 minutes, it's perfect for a quick weeknight meal or picnic lunch.
In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart.