Salad

This bulgur salad makes a delicious and healthy side. It travels well, too.

This salad is low in calories and high in fiber, so why not double the recipe? The ingredients can be assembled in jars and stored in your fridge, making it easy to pack and carry to work or the beach. Simply mix it up and serve at room temperature with a side of toasted pita chips so you can scoop up every bit of the oregano and vinegar dressing.

Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.

This summery way to serve yams is great with hoisin-glazed ribs or pork chops. Experiment by swapping the spuds for rice to create another filling vegetarian meal, or serve the creamy dressing as a dip for chicken satay.

No summer barbecue would be complete without a big bowl of creamy, tangy coleslaw. Use the Texas Barbecue Sauce above for a touch of Southwestern flavor.

The crisp beans and potatoes can be cooked an hour ahead and kept at room temperature, but toss the potatoes with the dressing while they are still warm. To soak up any extra herbed garlicky goodness, serve with the Garlic Bruschetta.

Served cold or at room temperature, this colorful orzo is picnic and party ready. Save yourself some time—and effort—by buying peeled and deveined shrimp, and look for bocconcini, which are tiny mozzarella balls, usually sold in water. With precut veggies, this salad is a snap.

With just 2 minutes on the grill, crisp romaine develops a smoky, charred flavor without wilting. Add a garlicky anchovy dressing, freshly grated Parmigiano-Reggiano, and grill-toasted croutons, and you have a whole new way to enjoy classic Caesar salad. The salad pairs with all your barbecue favorites, but a hearty steak is its perfect match. Prep the dressing in advance—store it in the refrigerator and give it a good shake before using—and grill the romaine while your meat rests.

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

This tropical dish, adapted from the Mnemba Island Lodge off the coast of Zanzibar, pairs chiles-piced mangos with freshly grilled shrimp. Complex in flavor and easy in execution, this sweet, spicy, and creamy entrée makes a balanced and beautiful meal that Epicurious members make again and again.

The combination of stone fruits, berries, and melon, dressed in a simple but zingy ginger syrup, makes for a seasonal dish that’s elegant enough for a party and easy enough for a creative topping to your morning bowl of quinoa or oatmeal.

Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavorpacked base, you won’t miss the fat.

When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.

Good looking and versatile, this colorful salad features a winning trio of beans—edamame, black-eyed peas, and black beans—bathed in a citrus- and spice-infused dressing that’s all kinds of satisfying. Vary the taste effect by adding crumbled feta or tossing in some garbanzo beans.

Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.

The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.

High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.

This classic potato salad is from the grandmother of Epicurious member Beatlebailey: “The flavor of this potato salad always brings back the wonderful memories of all the times we spent together.”

A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.