Salad recipes

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Green and red tomato salad with cubed unripe and ripe tomatoes, red onion rings, fresh basil, and a cumin-laced lemon-and-olive-oil dressing. The summer side that pairs perfectly with grilled meats. Vegan, gluten-free, ready in 15 minutes.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

A Cajun-spiced tuna and egg salad mixing flaked tuna, chopped hard-boiled eggs and fresh tomato with a punchy mayo-mustard dressing kicked up with hot sauce and Worcestershire. Bold, briny and a little fiery.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Garbanzo and rice salad tosses chickpeas, brown rice, tomato, green pepper and red onion in a dill-and-white-wine-vinegar dressing. A make-ahead vegan salad that improves overnight.

This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

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

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.