In China, cucumbers are considered the ideal foil for hot weather and hot food Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer

In the bustling streets of Morocco, you’ll often find vendors selling tayb o’hari, a traditional Moroccan street food of warm chickpeas served in paper cones and topped with fragrant cumin, sweet paprika and chile powder This recipe is like a salad version of the beloved dish, with pre-cooked chicken added for heartiness, fresh tomatoes and olives for crunch, and a spicy green harissa dressing for brightness Serve either warm or at room temperature with good bread.

An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a creamy, tangy dressing, our version employs a simple step that sets it apart and makes it even more special.

This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.

In China, cucumbers are considered the ideal foil for hot weather and hot food Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer

This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized, flavor packed components using ingredients and pantry items that may already be in your kitchen Seared chicken takes the place of the usual spit-roasted chicken, pork or lamb The meat is marinated in yogurt and a homemade Greek seasoning blend, tenderizing the meat in less than an hour

Poached and flaked cooked fish in an easy, hearty salad with plump cranberry beans and peppery arugula makes a lovely, satisfying meal.

With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing

This collection of coleslaw recipes includes a creamy classic version as well as the vinegary and red varieties commonly served with barbecue in the Carolinas. A Tex-Mex jalapeño slaw brings the heat, and two slaws inspired by Asian cuisine add variety to the bunch.

In this twist on the classic Caesar salad, a garlicky, savory vinaigrette is paired with crisp leaf lettuce, salty Parmesan cheese, and a medley of sweet roasted vegetables that’s perfect for a light summer dinner.

Top your salads and soups with these croutons—or keep them in a bowl and eat them like popcorn.

For an utterly summery first course, consider this shaved zucchini salad The idea is very thinly sliced, very fresh zucchini or other summer squash, lightly dressed with salt, lime juice and olive oil, with lots of basil and mint and crumbly creamy feta on top It’s extremely refreshing and takes no time to make

Green beans, feta and dill are old friends, but using dill pickles instead of dill contributes acid, crunch and verve to the classic combination For maximum flavor, use pickles that are brined with fresh dill or dill seeds, and chill the salad for at least 30 minutes for refreshing, snappy bites Keep in the fridge for up to 2 days to dole out alongside roast chicken or hot dogs, or on top of salad greens or grain bowls.

With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor

A study in contrasts, this textured salad tops mild, gentle zucchini with a bold, invigorating mix of fried capers and toasted bread crumbs First, you’ll soak diced zucchini in a tangy lemon-mustard dressing While the zucchini soaks up flavor, you prepare the toppings, sautéeing capers, garlic and bread crumbs until crispy and crunchy

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken

These salt-and-vinegar kale chips from “Tenderheart” by Hetty Lui McKinnon (Alfred A Knopf, 2023) feel decidedly snacky, but team them up with fried chickpeas, avocado and an optional frizzled egg and they become a delightfully textural meal To encourage maximum crunch for your chips, it is crucial to dry your kale well after washing, and give the chips ample time in the oven to crisp up, since they’re doused in vinegar for extra verve

Sweet, spicy, and acidic, this Maharashtrian-style gajarachi koshimbir features carrots tossed with lime juice, a spice-infused oil, cilantro, peanuts, and grated coconut for a crunchy and aromatic side salad.

Grilling the chicken, romaine lettuce, and croutons adds smoky char to make this grilled chicken Caesar better than ever.

Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day.

This chopped salad is fresh, festive and excessive in a celebratory way While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips

This classic chicken salad gets a West coast twist with salmon and goat cheese.

A selection of our favorite flavor-packed green salads.

There's no shortage of ideas when it comes to cooking with kale, the power greens on everyone's shopping list. With so many varieties, you can use kale in salads, soups, pastas, stir-fries, and even in cocktails.

A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year.

Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat...a lot.

Tender poached chicken with a tangy pesto dressing.