47 Salad Recipes That’ll Make You Excited to Eat Your Greens
The best salad recipes showcase what’s in season. Spring salads, brimming with crunchy, sweet peas and verdant asparagus are just as satisfying as juicy summer tomato salads, heaped onto a platter in the middle of August. In winter, bitter greens tossed in vinaigrette make for a lively companion to any meal. You need a few takes on Caesar in your salad repertoire, as well as some Cobbs and slaws for every situation. Below you’ll find a bounty of salad recipes for all seasons, from hearty main course options to lighter side salads. These recipes go beyond lettuce, leaning on crisp fennel, crunchy broccoli, luscious peaches, smashed green beans, and more. Whenever the time, whatever the reason there’s a salad recipe here for you.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews1/47Late Summer Tomatoes With Fresh Herbs
During tomato season, some of the best salad recipes don’t require lettuce. This recipe proves that concept and tosses ripe tomatoes in lemon juice and herbs to intensify their flavor and create a satisfying summer salad.
Photo by Travis Rainey, Prop styling by Christine Keely, Food styling by Micah Marie Morton2/47Go-To Green Salad
Photo by Benito Martin and Jess Johnson3/47Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich6/47Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs
This dish is inspired by a Thai-Chinese favorite, bami haeng, served throughout Thailand. Like most noodle salads, the components can all be made in advance, allowing you to quickly assemble it when you’re ready to eat.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini7/47Smashed Green Bean Salad With Crispy Shallots
Smashing the raw green beans breaks them open and allows them to fully absorb the tangy, Thai-inspired salad dressing, while a crispy shallot topping nods to classic green bean casserole, all without the heaviness.
Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell8/47Green Salad With Radishes and Creamy Mustard Dressing
Photo by Joseph De Leo, Food Styling by Anna Stockwell10/47Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice
Top a hearty base of massaged kale, cherry tomatoes, and wild rice with a burrata-like mixture of torn mozzarella dressed in sour cream and lemon.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich11/47Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette
This easy salad of mixed greens and pine nuts would be a great side dish for grilled pork or steamed fish. Swap out the mint for whatever fresh and tender herbs you love or have on hand.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/47Watermelon–Tomato Salad With Goat Cheese and Corn Nuts
Photo by Joseph De Leo, Food Styling by Susan Kim13/47Scallion Salad With Sesame
One of the staples of Korean BBQ is a simple salad of seasoned scallions called pa muchim or pajeori. This version soaks the scallions in ice water for five minutes to mellow their pungency and give them a delightful curl. Serve it with grilled pork belly (or any other grilled protein) and kimchi to stuff into red leaf lettuce leaves.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell14/47Watercress and Persimmon Salad With Champagne Vinaigrette
Fuyu persimmons, which resemble tomatoes in shape, are delicious when firm and still slightly crisp. For this salad, you'll dress peppery greens in a simple champagne vinaigrette—the crisp, meaty wedges of persimmon provide a sweet contrast.
