Tuscan Chicken Salad
Pickled grapes are juicy, sweet and slightly savory all at once, giving this salad a special lift. Using boneless, skinless chicken thighs gives you more flavor and also more leeway on the barbecue, as they don’t dry out as easily as breasts.
This version of the classic salad has a few tricks up its sleeve. Watermelon adds extra sweetness, the grilled bread ups the depth of flavor, and the fish sauce introduces a hit of umami.
French Bistro Salad
Hard-boiled eggs add richness to a salad, launching it into salad-as-a-meal territory. For a slightly runny yolk, a cold-from-the-fridge large egg will be perfect when boiled for about 7 1/2 minutes, then chilled.
Toasted Farro With Corn & Summer Squash
Grain salads don’t have to be dry and boring! Cooked farro is tossed with dressing while warm and topped with chunky, just-sautéed vegetables and toasted nuts, and served on labneh for an especially satisfying salad.
Scandinavian Shrimp Salad
A fresh take on the classic combination of shrimp, dill and rye bread.
Chopped Market Salad
Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.
Ask A Chef: Sugar Snap Pea Salad With Pistachio Tahini
Chef Cassie Piuma of Sarma in Somerville, Massachusetts shares her recipe for Sugar Snap Pea Salad With Pistachio Tahini, Radishes And Crispy Quinoa. Q: I recently visited Boston and had an amazing meal at Sarma, just outside the city. I loved so many of the small plates we ate that…
If Summer Were A Salad
Try this If Summer Were A Salad recipe from Rosie Daykin’s new cookbook Let Me Feed You. Close your eyes and imagine the juice of a ripe nectarine dribbling down your chin, the faint smell of warm earth on tomatoes and the lingering perfume of fresh mint…
Zucchini And Couscous Salad
Try this Zucchini And Couscous Salad recipe from Rosie Daykin’s new cookbook Let Me Feed You. The dressing for this salad can be made a day ahead. Once dressed, store this dish, covered, in the refrigerator for up to three days.
Quick Charred Cabbage Salad
This cabbage salad makes a perfect summer side dish — but as an alternative, you could add a chicken thigh or a few scallops and call it dinner.
Pickled Peach Salad With Pistachios And Parsley
Try this Pickled Peach Salad With Pistachios And Parsley recipe from the cookbook Honey & Co. At Home by Sarit Packer and Itamar Srulovich. We spend the summer months hunting for the perfect peach. It is a very satisfying pastime and one with delicious results. We get three boxes…
Ask A Chef: Misticanza di Bietola
Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano. Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard,…
Vietnamese Crispy Brisket Salad
Try this Vietnamese Crispy Brisket Salad recipe from the cookbook The Brisket Chronicles by Steven Raichlen. This aromatic salad pinballs that traditional Vietnamese quintet of flavors — salty fish sauce, sour lime juice, sweet sugar, pungent garlic and fiery chiles — with crispy, meaty shreds of smoky brisket and…
Peas And Fried Paneer Salad
For this recipe, you can make everything in advance, but fry the paneer and add it to the salad at the last minute so it will still be warm when served.
Carrot And Radish Salad
This simple Moroccan salad uses unpeeled carrots for the best flavor. Watch your timing carefully when you steam the carrots, as the tips will cook through before the thicker, stem ends. Look for orange blossom water in the Middle Eastern section of larger grocery stores.