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Crisp, refreshing salads to give you a break from the July 4th meat-fest.
A lesson in how to make the most of your ingredients, in potato-salad form.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Bright, fruity, fresh, and crisp. Did we mention quick and easy?
The best of spring, on a plate.
A bold, hearty broccoli salad that doesn't suck.
Well, technically there are eight layers, but who's counting?
The creamy white cannellini beans in this easy salad absorb the bright flavor of a vinaigrette in just a few minutes.
The perfect peppery salad for a quick side dish.
Fresh, spicy, and crunchy.
Juicy vegetables, subtle spice, and tender lentils.
It's not just a salad, it's a way of (backyard) life.
How to build a better fruit salad.
A quick and easy slaw with a refreshing crunch.
Just a touch of tahini turns these blanched carrots into an amazing side dish.
A salad that's just as refreshing as a Caprese, but with a completely different personality.
Summer squash is even better with fennel and dill.
A great bean salad has maximum contrast, both in texture and in flavor.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
The key to great tabbouleh salad is to control its moisture.
Crispy, crunchy, and creamy.
Two classic dishes—Italian-style seafood salad and refreshing pasta salad—collide in this perfect summer dish.
Green papaya salad, minus the papaya.
The new rules for a summertime standby.
Chorizo, garlic, and roasted piquillo peppers make for a flavor-packed pasta salad.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
These slippery noodles pick up plenty of spicy flavor.
Thanks to a huge variety of textures and flavors, every bite of this salad is fun.
A good balance of bitter, sweet, hot, and sour flavors keeps each bite exciting.
This hearty salad is inspired by tabbouleh.
This salad gets better as it sits.
A hearty salad that's best rested overnight.
This simple salad gets better as it sits.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
Full of contrasts that come together into one amazing dish.
Light, satisfying, and ready in just 30 minutes.
One of our favorite salads of all time.
Dressed with a simple pesto-like tarragon sauce.
A dynamite duo: ripe, juicy tomatoes and creamy burrata, joined by briny olives, lemon zest, and basil.
A bunch of tasty fried things—shallots, garlic, lemongrass, and makrut lime leaves—add layers of flavor.
Whole wheat pasta adds chewy texture in this simple, summery chilled salad.
A bounty of Middle Eastern flavors, tied together with a tangy sumac-laced lemon vinaigrette.
The farro gets flavor from simmering with aromatics, and a host of fresh ingredients add brightness and crunch.
Add a shot of color to the table with this tropical-themed salad.
This salad replaces the meat in a typical Thai grilled-beef salad with grilled vegetables, and adds fragrant jasmine rice besides.
Inspired by gigantes plaki, this flavorful salad envelops butter beans in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.
Quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
An amped-up redux of the time-honored three-bean salad.
Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad.
A North Carolina tradition.
Boost your slaw with a bit of mustard.
Cider vinegar and sugar create a sweet-and-tangy flavor.
A bright and sweet-tart slaw made with Granny Smiths.
Deeply-seasoned potatoes make the best potato salad.
Smoky lacinato leaves stand up to a bacony vinaigrette.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds.
This garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
An easy salad that combines all the flavors of summer.
Grilled chicken turns this summertime salad into a main course.
A briny take on the traditional Italian bread salad, with lots of fresh herbs.
The trick: a quick cure of salt and sugar.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
Festive, colorful, and perfect for entertaining.
Tangy buttermilk dressing on toasty grilled lettuce.
Crisp raw asparagus makes a wonderful salad, especially when tossed with a creamy dressing and freshly grated Parmigiano-Reggiano.
Mashed Yukon Golds and potato-cooking liquid make this potato salad remarkably creamy.
A sweet-tart-spicy take on potato salad.
A mozzarella, tomato, and basil salad that's anything but bland.
Mediterranean summer in a bowl.
Sour cream and vinegar cool the heat of grilled jalapeños.
Thai cooking's quintessential green papaya salad takes on a summery spirit with corn and poached shrimp.
Sweet lychees and a spicy vinaigrette put a new spin on the standard watermelon and feta salad.
Grilled radicchio and onions dressed in a sherry-mustard vinaigrette.
With a little basic technique, the picnic classic can be so much more.