A sweet and savory salad, made with fennel, onion, raisins, and pine nuts. Sounds pretty extraordinary, right? It’s a Mediterranean favorite.
Tomato and peach panzanella may sound unlikely but it’ll knock your socks off. If you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.
Vegan Caesar salad that might even pass as the real deal. This Swiss chard-based beauty is chock-full of good-for-you ingredients. It tastes so good, you won’t even mind.
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.
An incomparably more elegant (and, we dare say, delicate) version of the classic iceberg wedge salad that’s almost too pretty to eat.
We just can’t get enough of this peachy, simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Prep, grill, toss. You’re done.
Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.
Chock full of vegetables and healthy protein, orzo salad will save your work lunches, on-the-go dinners, and leisurely brunches by the pool.
Like no other potato salad you’ve ever eaten. Not even in the same league. Created by Nik Sharma, who knows a thing or two about flavor.
Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you’d find at a BBQ shack.