Salad

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

So much more affordable than ordering from those fast casual salad chains.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

Lime juice, fish sauce, peanuts, and plenty of herbs.

Personal goal is to eat these daily from now until Memorial Day.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

Creamy, vinegary, and with lots of fresh dill.

Chicken salad, pasta salad, and Caesar salad, all in one.

Or sauce. Or dip. Or sandwich spread.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

Salami, provolone, olives, pickled peppers—need we say more?

Because most of us do!

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Every salad should have pita chips.

A veg-forward main or gets-along-with-everyone side.

A make-ahead pantry salad that's friendly on the wallet too.