Salad recipes

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.

Curried orzo and chicken salad with marinated artichoke hearts, cucumber, green peas, and a tangy artichoke-mayonnaise dressing. A cold pasta salad with warm curry flavor.

Salat khaek: Southern Thai salad sauce of pounded chili, shallot, and peanut stirred into coconut milk with fish sauce, tamarind, and sugar. Served over potato salad.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

Crisp Middle Eastern salad with chopped cucumber, tomatoes, green pepper, and scallions tossed in a creamy dill yogurt dressing. A refreshing, no-cook side dish ready in 10 minutes.

Indonesian cucumber salad featuring crisp vegetables in a tangy sweet and sour dressing with peanuts and chilies. Refreshing side dish that balances rich main courses with bright, pickle-like flavors.

Quick, easy and delicious. An Ideal busy week-day dinner.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.