Salads

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork It travels well, so it deserves a spot at your next picnic or desk lunch.

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A few simple elements — shredded rotisserie chicken, smashed, salted and drained cucumbers, and a sweet and spicy dressing — come together quickly in this Sichuan-inspired salad The end result: a fresh, crunchy, flavorful main, served cold with no cooking time, perfect for hot summer days when turning on a stove feels like a Sisyphean task It keeps in the fridge for a few days and tastes even better once the cucumbers have had a chance to marinate and soak up the briny dressing overnight

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life”, is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. Ingredients ⅓ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1teaspoon minced garlic (1 small clove) ½ teaspoon dried oregano Salt and pepper 1 cup halved cherry tomatoes 1(15-ounce) can chickpeas, rinsed 1orange or yellow bell pepper, diced ½ large English cucumber, seeded and diced ½ cup pitted Kalamata olives ¼ cup chopped fresh parsley ¼ cup minced red onion or shallot 2 tablespoons (drained) capers, coarsely chopped 2 scallions, thinly sliced 1(6-inch) pita (I sub Faro) 1(8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Discover the perfect blend of sweet, bitter, and peppery flavors in this easy-to-make radicchio salad recipe, featuring citrus, pears, walnuts, and crumbly feta cheese!

This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Yield: 4 to 6 servings ½ cup sour cream 2 tablespoons sherry vinegar or red wine vinegar 1 tablespoon onion powder 2 teaspoons honey or agave nectar 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce (optional) 1 garlic clove, finely grated or minced Kosher salt (such as Diamond Crystal) and freshly ground pepper ¼cup finely chopped chives, plus more for serving 10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot Start with the lentils, then add the orzo partway through cooking so both become tender at once

There are two essential steps to a stellar farro salad The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients The second is to use very good olive oil in the dressing

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot Start with the lentils, then add the orzo partway through cooking so both become tender at once

1 cup dry farro 1 ⅓ cup cannellini beans 15 oz can, drained and rinsed ¼ cup chopped sun-dried tomatoes, ones that are red instead of brownish in color 1 cup mini mozzarella balls, also called pearled mozzarella 4 cups baby arugula additional sea salt and pepper, to taste BASIL VINAIGRETTE 1 cup packed basil, slightly chopped ½ cup olive oil 3 Tablespoons red wine vinegar ¼ cup shallot ½ teaspoon sea salt ⅛ teaspoon ground pepper