Salad recipes

A scrumptious pasta salad that's both healthy and easy to make!

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!

Give your meal a new look by adding this simple salad that combines classic flavors of creamy fresh mozzarella, tomatoes and basil.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

A quick and easy summer salad is made with sweet and juicy cherry tomatoes, fresh and aromatic basil and mozzarella, then tossed with a balsamic vinaigrette. Fresh mozzarella is always the best, but feel free to use normal mozzarella if you don't have any fresh one on hand.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Roasted vegetable salad with tomatoes, bell peppers, squash, zucchini, and new potatoes tossed in balsamic-garlic dressing. A farmers market side that eats like summer on a sheet pan, finished with fresh basil.

Crisp raw cauliflower florets and fresh spinach ribbons tossed in a garlicky white wine vinaigrette with dry mustard and basil, finished with crunchy slivered almonds. A light, no-cook side salad ready in 20 minutes.

A delicious and refreshing pasta salad is perfect for spring or summer.