Salad

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

This recipe is exceptionally weeknight-friendly (it goes from start to finish in less than an hour) and fully adaptable depending on the tastes of your family.

This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad—but instead of tossing them together, we celebrate each on its own.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.