Salad

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

This refreshing, saucy cucumber salad will cool you down all summer and is fun to make with kids in the kitchen.

Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!