40 Best Salad Recipes

Where would we be, as passionate eaters, without salads? Perhaps often taken for granted among all the delights of the wide world of food, these crisp, refreshing, produce-packed mixes truly delight and nourish the palate just as much as the juiciest slice of prime rib or the most decadent wedge of cake. Offering tender greens, raw and cooked vegetables, fresh and dried fruits, grains, nuts, cheeses, and more tasty ingredients — all tossed together in a mind-boggling array of combinations — salads can make the perfect appetizer, a delicious side dish, or even a satisfying main meal.

But even those who can throw together a mean salad without much effort can get stuck in the rut of preparing the same combinations over and over again: Perhaps it's a simple mix of baby greens with a basic vinaigrette, or maybe it's the classic Italian combo of sliced tomatoes and fresh mozzarella cheese. Here, then, is a list of 40 great salad recipes to have at your fingertips in order to get the creative juices flowing the next time you feel like digging into a fantastic salad.

You've undoubtedly had — and most likely seriously enjoyed — a good ol' Caesar salad with some sliced grilled chicken breast thrown on top. But why not kick things up a notch and grill the whole dang thing?

This twist on the classic calls for grilling not just the poultry, but also wedges of romaine heart (which go all sweet and smoky on the flames) and the sourdough croutons (which pick up crispness and char from the heat). The salad is tossed with an egg yolk- and anchovy-laced Caesar dressing, coming together in a rich, filling salad that sure's to be a hit at your next BBQ.

Recipe: Grilled Chicken Caesar Salad

A traditional Lebanese side dish that brings plenty of brightness and pucker to heartier, saucier, and spicier foods, tabouli is an oh-so-refreshing combination of boiled bulgur wheat, tons of chopped fresh parsley and mint, sliced scallions, and diced tomato and cucumber, all tossed with a simple dressing of olive oil, lemon juice, and crushed garlic. 

Served at room temperature or cold, this herbaceous salad is the perfect accompaniment to grilled meat, poultry, or fish, as well as other Middle Eastern foods such as hummus and falafel.

Recipe: Herby Tabouli Recipe

Who doesn't love a sweet, juicy bowl of melon? This simple recipe calls upon a melon baller — that old-fashioned tool your parents may have used when you were a kid — to create uniform spheres of ripe cantaloupe, honeydew, and watermelon. Once piled in a bowl, blueberries join the party, as does a simple, tangy dressing of lemon juice, maple syrup, and fresh mint. 

While this fruit salad is perfect as is, it also makes a wonderful complement to desserts such as ice cream and frozen yogurt and is a great breakfast or brunch dish to have on hand for serving with cereal, yogurt, or granola.

Recipe: Mint And Melon Fruit Salad

Created at New York City's famous Waldorf Hotel back in 1893, according to The New York Times, Waldorf salad originally included a fairly simple mix of apples and celery dressed in mayo and served on a bed of lettuce. Variations in the decades since have gotten a little more adventurous, adding everything from walnuts to oranges to mini marshmallows to the mix. 

Our version toes the line between the two extremes, presenting whole lettuce leaves topped with a mix of chopped apples, celery, and grapes tossed in Greek yogurt and lemon juice and garnished with homemade butter-and-honey-candied walnuts. Make the salad a main dish by adding chicken, fish, or even cooked chickpeas if you'd like to keep it vegetarian-friendly.

Recipe: Candied Walnut Waldorf Salad

If you love preparing dishes that are versatile and easily adaptable, then potato salad is undoubtedly one of your staple recipes. Basically just spuds that are simmered until tender and then tossed with any number of flavourful dressings, potato salad seems to have an infinite amount of variations, among them this mustardy French one.

Made with a Dijon mustard vinaigrette — that's right, no mayo here — the salad gets another French touch from Champagne vinegar and a burst of brightness in the form of chopped fresh parsley, dill, and scallions.

Recipe: French Potato Salad

A shining star of the spring produce world, ramps ignite a veritable sensation each year between mid-April and early May, with foragers and urban shoppers alike scooping up as many bunches as possible in the short season (via Vox). The wild onions take center stage in this delightful spring salad, where they're combined with sugar snap peas, the celery-like herb lovage, tarragon, and dill.

Tossed with salt, good olive oil, and a bit of grated cured egg yolk (or salty Parmesan, which makes a good substitute if you're not up to the curing process), the bright green salad embodies spring in a bowl.

Recipe: Simple Spring Salad With Ramps And Herbs

Pasta salad is a classic cookout and potluck food that seems to go with everything on the table — from burgers to hot dogs to grilled chicken. Customizable to a wide variety of tastes, the iconic side can feature everything from the Italian flavors of cured meats and mozzarella cheese to the Greek flair of feta and black olives.

We love this inventive version created by Tasting Table recipe developer Hayley Maclean, which brings Southwest flavors to the party in the form of a creamy mayo-based dressing loaded with chipotle peppers and dried spices, as well as mix-ins like black beans, corn, diced bell peppers, and avocado.

Recipe: Southwest Pasta Salad

An irresistible mix of all your typical taco ingredients such as seasoned ground beef, shredded lettuce, chopped tomatoes, avocados, salsa, and whatever else you like — but served in a bowl instead of corn or flour tortillas — if you've missed out on taco salad in the past because you don't eat animal products, look no further than this tasty vegan version.

In this vegan taco salad recipe, we substitute the ground beef with delicious chipotle-seasoned walnuts and lentils. Rounded out with chopped romaine lettuce, black beans, diced tomatoes, corn kernels, sliced avocados, and vegan sour cream, this hearty salad is the perfect addition to any lunch or dinner table. But the best part of this salad might just be its customizability: feel free to add or subtract your go-to taco ingredients to create the perfect bowl for you.

Recipe: Vegan Taco Salad

Summer is the perfect time to dust off all your favorite tomato recipes and really make the most of the hotly anticipated seasonal produce, and this heirloom tomato panzanella is one of the most delicious ways to showcase the beautiful fruits. Heirloom tomatoes – which Bon Appétit explains are heritage breeds whose seeds have been carefully saved and passed down over time from tomato farmer to tomato farmer — come in a stunning variety of flavors, colors, and textures, all of which take center stage in this Italian-style salad.

The recipe couldn't be much easier: Toss chopped tomatoes with toasted ciabatta, cucumber, shallots, fresh dill and basil, and a simple oil and vinegar dressing. You're welcome to make this salad outside the summer season, just make sure you're using flavorful tomatoes.

Recipe: Heirloom Tomato Panzanella

Does a hearty, sweet, crunchy salad that takes just seven minutes from start to finish sound good to you? Well, here it is.

Our apple harvest salad features mixed lettuces slicked in a basic balsamic vinaigrette and heaped with crisp chopped red apples, fresh parsley, nutty pecan halves, and robust blue cheese (you can also sub feta if funky blue isn't your style). A fresh accompaniment to any steak or robust red meat, this versatile salad would also combine well with grilled chicken or fish, or be perfect served on its own or with a sandwich for a light lunch.

Recipe: Apple Harvest Salad

Fitting squarely within the tradition of bread salads like panzanella, fattoush features toasted, grilled, or deep-fried pieces of crispy pita (via The Mediterranean Dish). Hailing from Lebanon but popular throughout the Middle East, the dish also includes fresh ingredients like lettuce, tomatoes, cucumber, and chopped herbs.

This version, adapted from Oakland restaurant Dyafa, adds arugula, purslane, and radishes to the mix, coats it in a luscious vinaigrette made with pomegranate molasses, and garnishes the whole thing with fresh pomegranate seeds and a dusting of sumac.

Recipe: Simple Fattoush Salad Recipe With Pomegranate Molasses

Seaweed salad is a dish many love to order when they're dining out at a favorite Japanese restaurant.  No Recipes explains the refreshing mix typically includes rehydrated dried seaweed and chopped scallions tossed in a toasted sesame oil and soy sauce dressing. If that sounds easy enough to make at home that's because it is — and it makes a wonderful accompaniment not just to Japanese food, but to a variety of other cuisines as well.

Our recipe utilizes both wakame and arame seaweeds, plus shredded cucumber and carrot, and sliced avocado, all tossed with a plum vinegar and ginger dressing.

Recipe: Homemade Seaweed Salad

Greek salad is a natural choice during the summer months when the cucumbers and tomatoes that make up the dish are in season and at the peak of their deliciousness. But the Mediterranean classic can still be enjoyed in the winter if you make a few key substitutions: Namely, calling upon roughly chopped Tuscan kale, and thinly sliced carrots, celery, green apple, and red cabbage. 

The dressing still harks back to the summery original, featuring red wine vinegar, dried oregano, and extra-virgin olive oil, and the flavor-packed salad is kicked up a few additional notches with additions of crumbled feta, dried cranberries, and Kalamata olives.

Recipe: Winter Greek Salad

Invented in 1930s Los Angeles, according to legend, the hearty, protein- and fat-packed Cobb salad is just as delicious today as it was way back when. Typically featuring a bed of lettuce heaped with cooked chicken breast, sliced avocado, crispy bacon, hard-boiled eggs, and tomatoes — which would be pretty substantial as-is — our version gilds the lily with a hefty portion of crumbled blue cheese, and adds a fistful of watercress for a peppery bite. 

Dressed with a simple olive oil, red wine vinegar, and mustard vinaigrette, the filling salad is definitely a meal in and of itself but goes great with some crusty bread.

Recipe: Classic Cobb Salad

When corn is in season, any meal can become a showcase for the sweet, emblematic warm-weather vegetable. Of course, a fresh salad is one of the best ways to enjoy corn, and this one features other seasonal ingredients like tomatoes, red bell peppers, and basil to create a side that screams summer.

Tossed with a garlicky apple cider vinaigrette and topped with tangy crumbled feta, this is a tasty and versatile side dish you'll want to have on repeat.

Recipe: Corn Salad

If you love the combination of sweet and savory in your salads, then this hearty option featuring smoky grilled chicken breast and sweet, ripe mango is a must-try. The chicken breasts are marinated for at least a half hour and up to 12 hours in a mix of fresh lime juice, olive oil, chili powder, spices, and brown sugar before being grilled until tender, rested, and sliced.

It's served over a bed of romaine lettuce, with chopped red bell pepper, red onions, mango, and cucumbers. Finished with a tangy lime, cilantro, and honey dressing, a sprinkling of roasted peanuts adds nuttiness and crunch to this main course salad.

Recipe: Chicken Mango Salad

Potato salad is a go-to grilling and BBQ side for a reason: It's quick and easy to make, pleases a variety of palates, and can be adapted in seemingly endless ways.

This classic version features a creamy mayonnaise base flavored with garlic, lemon juice, and lots of fresh dill, which brings a bright, springy flavor to the dish. The potato salad also contains Dijon mustard for bite and chopped onion for crunch. It's a perfect option for your next cookout, barbecue, or casual family dinner.

Recipe: Creamy Dill Potato Salad

There are really no limits when making pasta salad, which can feature any number of pasta shapes, a variety of protein add-ins, a whole range of chopped veggies, and any kind of dressing you prefer. This quick and easy fusilli-based option is a good one for chicken lovers, showcasing chopped cooked poultry, plus lettuce, tomato, cucumber, and bell pepper.

A creamy, part-mayo, part-olive oil dressing laced with Dijon mustard and Italian seasoning pulls the whole dish together, and your pasta salad is ready to be eaten as-is or heaped next to grilled meats at your next cookout.

Recipe: Chicken Pasta Salad

An incredibly versatile legume, chickpeas bring a wholesome, nutty flavor to dishes ranging from your classic hummus to Rome's spicy pasta e ceci. And, of course, they often make themselves at home in a salad, where they add textural contrast and a hit of protein.

Our chickpea salad draws upon Moroccan flavors. The legumes are joined by Mediterranean ingredients — including olives, apricots, and pistachios — and then tossed in a dressing featuring oregano and paprika. A sprinkle of fresh parsley finishes the dish with a hit of bright herbaceousness and an added touch of green.

Perhaps the best part of all, this salad can be stored for up to five days in the fridge, meaning you can have leftovers for lunch or even prepare the side in advance if you're meal planning for the week.

Recipe: Moroccan Chickpea Salad

You're going to want to reserve some space on the grill at your next cookout for watermelon, because searing the quintessential summertime fruit enhances its natural sweetness and adds a pleasing depth of flavor.

While wonderful eaten fresh off the grill all on its own, the fruit is also the perfect way to take a variety of summer dishes to the next level. In this colorful salad, the grilled melon is nestled atop a bed of baby spinach, drizzled with balsamic reduction, and topped with mild, salty cotija cheese. Finally, slivered red onion and a handful of fresh mint and basil bring fragrance and tang to the dish before it's served.

Recipe: Grilled Watermelon Salad

If there's anyone on this green earth who knows about cooking, baking, dining, and entertaining, it's Ina Garten. So when she names one of her salad recipes as quite possibly her favorite, we add it to the to-make list, ASAP. 

Here, Garten roasts rounds of carrots with olive oil and maple syrup, serving them over a bed of baby arugula that's also heaped with dried cranberries reconstituted in orange juice, crumbled goat cheese, and roasted Marcona almonds. The color- and texture-rich salad is then drizzled with a garlicky sherry vinaigrette.

Recipe: Ina Garten's Maple-Roasted Carrot Salad

If you love the bright, refreshing flavors of kimchi then you'll love this salad, which approximates those tastes using a quick overnight pickle.

While making kimchi is often fairly labor-intensive and can take anywhere from a few days to weeks to ferment, per Maangchi, this cucumber, cabbage, and salad mix is flavored with garlic, ginger, fish sauce, rice vinegar, sugar, and gochugaru, then refrigerated for at least 12 hours. The resulting dish is cool, acidic, and a little bit spicy — the perfect side to stand up any number of boldly flavored mains.

Recipe: Refreshing Cucumber Kimchi Salad

While most of us likely think of lettuces, greens, and vegetables when we think of salad ingredients, juicy fruit can make a wonderful addition to these nutritious creations.

In this fresh bowl of baby spinach and slivered red onions, strawberries add a pop of color and sweetness. A bunch of other tasty toppings — including sliced pan-seared chicken, chopped pecans, and crumbled goat cheese — help keep the dish on the savory side. The salad is tossed with a bright Champagne vinegar dressing and can be enjoyed as a main dish, appetizer, or side.

Recipe: Strawberry Chicken Salad

Broccoli salad might sound old-fashioned, but we promise you that our version isn't anything like the heavy, mayonnaise-based salads you may have sampled in your youth. This recipe utilizes crisp, raw broccoli florets, which get tossed in a tangy Greek yogurt dressing and mixed with sautéed turkey bacon, earthy sunflower seeds, and sweet dried cranberries. After being chilled for a couple of hours, all the flavors come together in a delicious harmony that's the perfect accompaniment to a wide variety of dishes.

With the ability to be stored for up to four days in the fridge, this broccoli salad is a great option to whip up and have on hand for any last-minute potluck invites or impulse sunset picnics.

Recipe: Best Broccoli Salad

Who doesn't love a nice Caprese salad? A dead-simple mix of ripe tomatoes, fresh mozzarella cheese, and plenty of fragrant fresh basil, this classic starter or side dish truly shines in the summertime, when tomatoes are in season and bursting with sweetness.

Our recipe is pretty classic but goes adorably mini, utilizing halved cherry tomatoes and little balls of fresh mozzarella, or bocconcini, that perfectly match the size of the tomatoes. The fresh salad makes a great addition to any table.

Recipe: Cherry Tomato Caprese Salad

Known as shirazi salad in Iran, this classic Middle Eastern dish of chopped cucumbers and tomatoes goes by various names throughout the region. (It is so ubiquitous in Israel, for example, that some call it Israeli salad, according to The Spruce Eats.)

Tasting Table recipe developer Kristen Carli's version features sweet, naturally seedless Persian cucumbers; Roma or plum tomatoes; chopped red onion; fresh chopped mint; and a light dressing of olive oil, lemon juice, salt, and pepper. Once chilled, it makes the perfect side dish for a variety of foods, ranging from marinated chicken kabobs to fluffy steamed rice.

Recipe: Shirazi Salad

If you love potato salad but are looking for a change of pace, then this cauliflower potato salad might be just the ticket. Steamed cauliflower is actually fairly similar — in both taste and texture — to cooked potatoes, but has a lower carbohydrate content and is great for folks following special diets.

Other than the veggie swap, this recipe is fairly classic, calling for a lemony, mustardy, chive-flecked mayonnaise dressing, plus chopped hard-boiled eggs and pickles.

Recipe: Cauliflower Potato Salad

If you love coleslaw but are looking for something just a little different, then this fresh salad made with shaved raw Brussels sprouts fits the bill.

Dressed with a simple red wine and whole grain mustard vinaigrette sweetened with agave (though you can substitute honey if you prefer), the Brussels sprouts are joined by nutty Manchego cheese, sweet pitted dates, and crunchy sunflower seeds. Best of all, prep time is only about 12 minutes from start to finish — and we're always fans of getting dinner on the table quickly when possible.

Recipe: Shaved Brussels Sprouts Salad

Making salad for breakfast might not normally occur to you, but this bright, fresh fruit salad packed with nutty, healthy quinoa is just the thing to fuel you through your morning. 

Combining blueberries, strawberries, mango, and fluffy cooked quinoa, this fruit salad is dressed with fresh lime juice and honey and ready to be enjoyed as a fun alternative to hot or cold cereal.

Recipe: Quinoa Fruit Salad

If you love loaded salads full of color and texture, then add this roasted butternut squash salad to your list immediately.

Featuring baby kale tossed in a vinaigrette made with honey, Dijon mustard, and sherry, the greens are piled with tender, roasted butternut squash and garnished with crispy roasted pumpkin seeds. Finally, the hearty salad is topped with crumbled goat cheese and jewel-like pomegranate seeds, making for a stunning presentation that will wow diners at your next dinner.

Recipe: Roasted Butternut Squash Salad

While we usually think of beans, tortillas, and rice when Mexican food is on our minds, this healthy, Mexican-accented kale salad from Tasting Table recipe developer Miriam Hahn offers a lighter, more colorful alternative. 

With a base of massaged curly kale that's then tossed with diced red bell pepper, rinsed black beans, thawed frozen corn kernels, and diced tomato, jalapeño, and avocado, the festive salad gets slicked in a zesty lime and olive oil dressing flavored with garlic, honey, and cumin. The bright, texture-packed salad makes a complete meal when served alongside a spicy Mexican rice or tortilla soup.

Recipe: Mexican Kale Salad

If you've ever sunk a fork into a Niçoise salad, then you know that many versions contain cooked potatoes and green beans. The tasty combo shows up in plenty of other dishes as well, such as a Ligurian pesto pasta (via The Pasta Project). 

Similarly, this salad brings the two ingredients together in a super simple way: Halved new potatoes and green beans get boiled together right in the same pot until both are tender, then tossed while still warm with a flavorful whole grain mustard dressing. A fun, delicious touch comes at the end when the salad is sprinkled with a crunchy garnish of dried onions.

Recipe: Green Bean Potato Salad

Absolutely packed with bright flavors, pretty colors, and intriguing textures, this inventive salad stars smoky, oven-charred grapefruit and fresh segments of Cara Cara and navel oranges. The citrus fruit is heaped atop a mix of arugula, parsley, and tarragon that's tossed in a homemade Aperol vinaigrette and placed on top of a bed of thick, creamy turmeric yogurt. 

Once garnished with spiced fried shallots, the stunning dish is ready to grace the table at your next dinner party.

Recipe: Charred Citrus Salad

Wedge salads, featuring quartered iceberg lettuce that's heaped with various indulgent toppings, are a steakhouse classic that contrast the cool, crisp lettuce with creamy dressings and rich bacon. Delicious even in its most basic form, here at Tasting Table we decided to update this old standby with a bright homemade dressing featuring buttermilk, crème fraîche, and real blue cheese, instead of the stodgy bottled stuff. 

Once spooned atop the wedges of iceberg, the lettuce is heaped with cherry tomatoes, chopped chives, tarragon, crispy olive oil-fried shallots, and, of course, crumbled bacon, resulting in a decadent salad that hits the spot whether steak is on the menu or not.

Recipe: Modern Wedge Salad

Otherwise known as Caprese salad, the ever-popular combination of ripe summer tomatoes and milky fresh mozzarella cheese is believed to have originated on the Italian island of Capri, but has since traveled far and wide and is often featured on restaurant menus. Luckily it's also dead simple to make at home, consisting of alternating slices of summer tomatoes and either cow or buffalo milk mozzarella.

Our version features a drizzle of sweet balsamic glaze, fresh basil, and plenty of salt and pepper and would be a welcome addition to any lunch or dinner table.

Recipe: Fresh Tomato And Mozzarella Salad

If you want to chow down on significant quantities of meat and cheese under the guise of eating a salad, then the chef's salad is unquestionably the choice for you. Typically featuring a selection of deli meats, cheeses, chopped veggies, and hard boiled eggs served over lettuce, our modern take on the classic salad adds in refreshing ingredients such as peppery watercress, crunchy jicama, sprouts, and Sun Gold tomatoes, plus sweet, fresh apricots and homemade rye bread croutons. 

All these delicious offerings, plus standard inclusions of ham, chicken breast, eggs, and Swiss and cheddar cheeses, get tossed in a homemade Thousand Island dressing featuring lemon thyme and fresh garlic. The result is a packed-to-the-brim salad that's tasty and intriguing.

Recipe: Modern Chef's Salad

If you're looking for an alternative to the standard macaroni salad featuring celery, bell peppers, and mayo, then this Hawaiian version is a great choice.

The dish gets its special touch from a slightly sweet dressing made with mayo, milk, apple cider vinegar, sugar, salt, and pepper, and also includes crunchy diced celery, shredded carrots, and grated onion for texture and added flavor. Often served alongside kalua pig at Hawaiian luaus, the salad makes a wonderful accompaniment to any type of grilled or smoked pork or any other type of meat.

Recipe: Hawaiian Macaroni Salad

While we typically turn to lettuce when it's time to mix together a salad, heartier cabbage leaves can make a fresh, crunchy alternative. Here, thinly sliced green cabbage takes on delicious Southeast Asian flavorings, with an intricate dressing featuring galangal, fish sauce, shrimp paste, tamarind, coconut milk, and lime. Plenty of cilantro and Thai basil are folded into the cabbage for freshness, plus crushed pork rinds for crunch. 

Once dressed, toasted sunflower seeds and fried garlic bring an additional punch of flavor and texture.

Recipe: Spicy Cabbage Salad

What could be better than a fresh, summery salad? Why, one topped with juicy grilled shrimp, of course!

In it, shrimp are marinated in olive oil, lemon juice, garlic, and parsley before being quickly seared. Meanwhile, raw sweet corn, cherry tomatoes, and lettuce are tossed with a creamy, lemony dressing. To bring both parts together, the grilled shrimp are simply spooned over the cool salad. Once garnished with fresh parsley, the dish is ready to go.

Recipe: Grilled Summer Shrimp Salad

If you've ever tucked into the loaded Mediterranean salad known as Niçoise, you probably haven't forgotten the punch of flavors this bold salad offers up: rich, meaty canned tuna; salty, briny olives and capers; and a lemony, mustardy vinaigrette. And while formulations can vary, the dish typically also includes steamed green beans, boiled new potatoes, and hard boiled eggs. (Note: No lettuce here, folks!) 

Tasting Table recipe developer Jennine Rye's take on Niçoise is a classic one, presenting all those ingredients plus a colorful pop of heirloom tomatoes and rings of deep purple red onion. Once assembled on a big platter, the beautiful, flavorful salad is ready to be enjoyed as a main course, accompanied by crusty bread and a glass of chilled white wine.

Recipe: Colorful Niçoise Salad