Salad

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

We shook, ate, and judged this salad delivery service for freshness and convenience.

Like New York strip fattoush with grilled corn, skirt steak with harissa potatoes and arugula, and more.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

With homemade quick pickles, this will be your new signature side dish.

Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Roasted cauliflower with feta and dates, creamy tahini chicken salad, a clean-out-the-fridge kale number, and more.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

We tried 19 Caesar dressings—Ken’s, Cardini, Marzetti, and more—to find our favorite.

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your greens.

This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.

This riff on the Laotian classic comes together in 20 minutes.

Like a make-ahead lentil salad, a citrus-pumpernickel panzanella, and a kale salad with roasted mushrooms.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

Like kale with a pecan vinaigrette, radicchio with mustard-slicked croutons, and a black-garlic Caesar.