Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.

For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.

Crab and shrimp are served along with tomatoes, lettuce and eggs for this composed salad recipe. A Creole mustard dressing is served on the side.

Blood oranges take center stage in this winter/spring salad. Arugula, dates, parmesan cheese, and roasted almonds share the plate. A simple supper.

In this salad recipe, beets are tossed with orange slices, shallots, Greek feta cheese, and mint for a sweet-salty salad treat. Great for entertaining.

This recipe is simplicity itself. Red mullet is wrapped in foil packet and baked. On the side is a salad of tomato wedges, chile, garlic, and olives.

For this farro salad recipe, warm farro is tossed with zucchini, onion, garlic, chickpeas, and spicy salami then drizzled with a lemon salad dressing.

A variation of the traditional orange and radish Moroccan salad, the sweet and biting flavors contrast perfectly. Serve this refreshing salad on the side.

Zucchini is sliced into thin strips, cooked with garlic, then tossed with a lemon dressing flavored with rosemary and sage. A perfect summer salad recipe.

Carrots are the star of this salad with toasted pine nuts and sweet golden raisins. Be sure to try it when fresh carrots appear at your farmer’s market.

This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.

Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.

In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.

This true tabbouleh salad is made with lots of herbs and only a bit of bulgur. The parsley, mint, tomatoes, and onions are what dominate the dish.

Everything about this Caesar salad is classic: the dressing with egg, garlic, anchovy, mustard, and lemon; Parmesan cheese; croutons. A family favorite.

Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.

This Turkish recipe combines softly sauteed onions and carrots with a garlic-yogurt sauce. Serve chilled or at room temperature.

This shrimp salad from Barefoot Contessa’s Ina Garten is simple and fresh. The salad is plump with shrimp and tossed with mayo, mustard, vinegar, and more.

A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.

Warm croutons soak up a tangy vinaigrette dressing in this Italian bread salad filled with ripe tomatoes, cucumbers, and onions. Great for a picnic.

Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.

Here’s a perfectly balanced spring salad: just enough fresh flavors like cool mint, tangy feta cheese, sauteed tomatoes, and savory couscous mingling together.

Few vegetable combinations are more natural than green beans and new potatoes. A healthy dose of shallots adds brilliant flavor to this potato salad.

Seared duck breasts sit on wilted greens and are topped with goat cheese so creamy it simply melts in your mouth–a perfect foil to the crunchy walnuts.