Add a light, spring-y touch to your Easter meal with salads that highlight fresh produce—or go for comfort with a hearty potato salad.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
The best of spring, on a plate.
This vegan tofu salad is packed with fresh herbs and tart lime.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
Deeply-seasoned potatoes make the best potato salad.
A light blanching makes the peas even sweeter and juicier.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Crispy, crunchy, and creamy.
Oven-roasted, lightly charred carrots benefit from a blast of vinegar, lemon, and salty, crumbled feta.
A bold, hearty broccoli salad that doesn't suck.
Tender, bitter, herbaceous, and fresh above all else.
It's not just a salad, it's a way of (backyard) life.
Shaved and pickled carrot, tossed in a spice-scented dressing studded with tart barberries and fresh dill.
The power of salt, unleashed on your salad
Full of contrasts that come together into one amazing dish.
Peppery watercress with savory pan-roasted mushrooms.
Light yet rich, cooling yet spicy.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected.
Sometimes all you need is to assemble the good stuff.
A great bean salad has maximum contrast, both in texture and in flavor.
Fava beans and sweet carrots are best left alone.
Winter produce will save you from your romaine-salad rut.
This garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Dressed with a simple pesto-like tarragon sauce.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.
Summer squash is even better with fennel and dill.
This simple salad gets a boost from little crispy grains of toasted buckwheat.