From a classic potato salad, to a watermelon and feta salad from Jacques Pépin, these are some of the most popular salad recipes we've ever shared.
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Watermelon Salad with Feta and Mint
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Jacques Pépin's staple warm-weather salad combines sweet melon and cool mint with savory olives, onion, and feta cheese.
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Caesar Salad with Greek-Style Yogurt Dressing
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Chef Jamie Oliver makes his Caesar salad dressing with thick Greek-style yogurt, which he often uses as a less rich alternative to heavy cream and sour cream.
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Classic Potato Salad
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Our creamy potato salad recipe includes all the traditional ingredients in just the right ratios. It's barbecue-ready in under an hour.
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Kale Salad with Cranberries, Almonds, and Goat Cheese
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This hearty kale salad with dried cranberries, sliced almonds, and fresh goat cheese is a wonderful side salad for any time of year.
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Cucumber Salad
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Vinegar, sugar, salt, and onion add gentle, versatile flavor to this quick and easy cucumber salad recipe.
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Farro Salad with Fried Cauliflower and Prosciutto
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Cooks in Italy fry cauliflower to bring out its nuttiness. Here, chef Ethan Stowell deep fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).
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Butter Bean, Tuna, and Celery Salad
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Albacore tuna is used here, and any fresh tuna will do. In addition to spooning the salad into avocado halves, it's also great as a sandwich filling and a topping for crostini.
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Spicy Lobster Noodle Salad
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Jean-Georges Vongerichten's cellophane-noodle salad, with creamy avocados, crunchy peanuts, and a chile-honey dressing, is an excellent showcase for sweet, dense Caribbean spiny lobsters, and Maine lobsters are just as delicious.
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Quinoa, Corn, and Black Bean Salad
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Craving this salad in the colder months when fresh corn isn't at its peak? We're happy to say it works just as well with frozen.
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Herbed Pea Puree and Ricotta Salad with Black Garlic and Lemon Confiture
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This texturally complex warm salad by 2014 F&W Best New Chef Matthew Accarinno combines three types of peas with a creamy ricotta-pea puree, sweet-tart lemon confiture, and almonds.
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Chicken and Kale Salad
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The key to this fresh salad is chilling it before serving, which allows the kale to break down and the flavors to meld together.
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Fiery Grilled Beef Salad with Oranges and Crispy Shallots
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Any leafy green will work in this spicy main-course salad. Chef Charles Phan suggests watercress because it adds another subtle, peppery layer of heat to the dish.
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Pasta Salad with Tomatoes, Arugula, Pine Nuts, and Herb Dressing
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Jazz up a basic pasta salad with peppery arugula and a lively mayo-based dressing made with garlic, lemon juice, and a trio of fresh herbs. Sweetgrape tomatoes are delicious year-round.
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Celery, Fennel, and Apple Salad with Pecorino and Walnuts
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“I love to have a bright-tasting salad,” says tastemaker Athena Calderone about this side dish. Honeycrisps are her favorite apples, for their sweet-tart flavor and crisp, juicy texture, though you can use the variety you like best.
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Warm Flank Steak Salad with Mint and Cilantro
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Thai cooks typically serve meat already sliced so it's easier to eat. Here, chef Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint and cilantro, adding roasted rice powder for a fun crunch.
