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Salad of the Week: Marinated Lettuce Recipe

Salad of the Week: Marinated Lettuce Recipe

This unusual Calabrian salad is called mappina, a dialect word for dishrag — because the oil-cured lettuce is damp and limp.

Adapted from The Country Cooking of Italy by Colman Andrews, (to be published in fall of 2011 by Chronicle Books.)

Ingredients

  • 4 romaine lettuce hearts
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Salt

Directions

Put the lettuce hearts into a rectangular glass or porcelain dish just large enough to hold them. Sprinkle them with the garlic and the red pepper flakes, then drizzle the oil over them. Season them to taste with salt.

Cut a piece of cardboard to just fit inside the dish, then wrap it in aluminum foil. Fit the cardboard on top of the lettuce, then weigh it down with 2 or 3 large cans of tomatoes (or something else). Refrigerate for 2 days. Bring to room temperature before serving.


Everyday Salad with Ramp Dressing

Creamy, crunchy and slightly garlicky, this salad is simple and flavorful enough to eat on its own or can be served alongside grilled meats and seafood or as part of a summery spread of salads and vegetables. While the ramp greens aren't used in this recipe, you can save them to make a pesto or sauté them with other greens such as kale, spinach or chard for another side dish.

Technique tip: Toast a large batch of seeds, store in an airtight container and use throughout the week.

Swap option: Opt for pumpkin seeds instead of sunflower.


Reviews

Excellent! I used less olive oil and more pomegranate molasses in the dressing and included arugula in the greens. The mint leaves in the greens make the difference. A taste of Lebanon!

Yummy! I did have to make a few adjustments. I didn't have Purslane to add. Also, in keeping with how my Armenian grandma cooked I used 1 tablespoonful of dried mint and skipped the fresh mint in the salad. The dressing recipe makes more than enough for one salad. The addition of sumac in the dressing isn't a requirement but it certainly elevates the flavours of the salad!

So good! Made the dressing as written except the dried mint (didn’t have any). I added a little extra mint to the salad. The dressing is just perfect!

Love this. I used a small baguette instead of pita bread and used it over a base of arugula for filler and for health. Made it pretty hearty and filling.

My go-to recipe for fattoush!

Excellent dressing recipe. I've been looking for an authentic-tasting fattoush dressing recipe for ages and this fits the bill. Made it last evening and it was a great hit. I omitted the dried mint as I didn't have any and added a tad more pomegranate molasses. With lots of mint in the salad itself, I didn't miss the dried mint at all. Looking forward to using the leftover dressing through the week.

I agree with the other reviews - this salad dressing is an absolute winner. It is just delightful. Coating the toasted pita in olive oil to retain the crunch is also a fantastic tip. I added radish and finished it off with dollops of labneh. And as for purslane - well couldn't find it at the market and no one knew what it is - so went without. I have since discovered that purslane is the weed I have been battling in my garden for months!

The dressing is a REAL winner! I used it on a salad of roasted beets and feta -- it is so lovely and flexible for use on almost anything!!

don't slice the cucumbers thin, make little chunks around the same size as the tomato chunks. don't put olive oil on the greens if your think you're going to have left-overs or they'll just get soggy. otherwise. it needs nothing!

This has become my family's all-time favorite salad recipe (unless you include tabbouleh. heehee)! Thank you for such an awesome contribution! Tip: don't omit the sumac in the dressing!

Dressing was so delish - we weren't trying to be authentic so I subbed spinach for the lettaces. Sumac is a must! I used frozen/defrosted blackberries, lemon juice, and agave mix to sub the pomegranate molasses. I also only had curly parsley on-hand so I chopped it well and added it after dressing salad so it would stick to the spinach leaves. Would make this all the time.

Wow, this was some great salad! I did think the dressing had too much oil so I just used much less. I took the suggestion of others and added some outstanding real Greek feta I bought at my local international market. Amazing. I did buy the purslane and liked it but found that it took a long time to remove the leaves from the stems. Still, you can't argue with the results.

Absolutely outstanding! The dressing was fantastic and I loved the combination of greens, including purslane, which I found at the farmers market. However, you should Google it, and you'll find that it is probably growing as a weed in your garden and you've pulled it out (as I have) on numerous occasions. Who knew? The only substitution I made was zaɺtar instead of the sumac since I had it on hand and sumac is the principal ingredient of the blend, along with oregano, sesame seeds, thyme and hyssop. In my opinion, it made a great substitute. The recipe is kind of labor intensive, with chopping, slicing and pulling the tiny little leaves off the purslane however it was worth it and I intend to make it regularly in the summer and may even pot the purslane weeds when they surface so they can grow larger!

Just made this salad for lunch, and it was devoured by all. Soooo good. I agree that sumac is key, and that the salad is enhanced by feta - but try to use the imported feta (instead of the dry tasteless stuff they call "feta" here in the US). I made the dressing as indicated, but then ended up adding a bit more sumac to taste. I also pan fried the pita in olive oil on the stove top as I didn't want to futz with toasting it. I also could not find purslane, but it was not missed. Still incredible! Have left over dressing, and I am very, very happy about that, too!

This was great. I didn't use all the dressing called for in the recipe I thought about 3/4 of the total was plenty. I'll be happy to use the leftover on other salads, so no problem! I also didn't have purslane but if I can find it I'll try including it next time. Other than that I followed the recipe exactly and thought it was a complete success. I took it to a potluck and it was a hit.

Excellent! Very nice salad, needs to feta cheese to make it a meal.

I made this salad for my husband who is incidentally of Lebanese decent. He said he tasted just like his Siddi (Grandma) used to make.

This was fabulous! I agree with other reviewers that no substitutions are required. The Sumac seasoning is essential. I purchased a small tub from a local Middle Eastern restaurant.

I used my own fresh mint, and it was so strong that it frosted my entire brain. Use one cup at your own peril unless you really know your mint.

I pulled this recipe and planned on making it at a future date. Thanks to the previous reviewer, I decided to go ahead and make it and it was fabulous! Made as written with no substitutions. I'll add this to my regular rotation. BTW, sumac can be found at Williams Sonoma if you're having a hard time locating it!

Loved this salad. I have made it a few times since I received the May 2012 magazine. I am very surprised no one else has reviewed it. I make the dressing and salad as indicated and it is delicious.


Roasted Romaine Lettuce


“Tastes like a steak… if a steak were a salad”. This is how this roasted romaine lettuce recipe has been described.

Putting Lettuce in the Oven?

Roasting greens sounds kind of insane. That is, it sounds insane before you try it. It seems like the lettuce would just shrivel up or turn to mush. It’s hard to understand how the oven turns a simple salad staple into a roast-y, garlic-y delicious side dish that rivals any main course. But then again, if you’ve roasted other vegetables, you understand how something magical happens in the oven when you combine olive oil, vegetables, and some heat. You may have noticed that we have a love of roasting vegetables around here!

How healthy are Leafy Greens?

If you follow this blog or other Mediterranean Diet blogs, you probably understand our love of leafy green vegetables. First, greens are super low in calories and high in fiber. Second, greens of all variety (including romaine) are chock full of vitamins like C, A, K, and B, as well as potassium, calcium, and folate. Healthline calls romaine a “dieter’s dream” because of the low calories and high nutrition. With all the important vitamins and minerals in those leaves, we call it a dream for anyone who wants to live a healthy lifestyle!

This Roasted Romaine recipe!

My Sister-in-law introduced me to Roasted Romaine Lettuce. This is her recipe. I have always loved her, but now I can understand even more why my dear brother married her. This recipe is so good that I crave it on cold days… and sort of cool days … and on most days that fall in autumn, winter, or spring. And honestly, I love it in summer if we are having anything grilled.

This dish is amazing eaten just as it is written. If you are feeling fancy, try drizzling with some balsamic vinegar and a sprinkle of Parmesan and see if your taste buds don’t explode.

Give it a try and let us know what you think!

Hi, I’m Ashley! I’m a Mediterranean Diet expert, a family health champion, and a Mom of 3 little people. Any day of the week, you will find me in the kitchen cooking up festive new recipes using Mediterranean Diet principles. I love breakfast for dinner, long days at the beach, the perfect glass of wine, and spontaneous adventures. Originally from Atlanta, I now fondly call Virginia my home.


Check out 10 delicious summer salad recipe ideas below.

Chimichurri Chickpea Salad

Go green this summer with a Chimichurri Chickpea Salad perfect for any occasion where you want to eat well AND have it be good for you also!

Chicken Caesar Pasta Salad

This pasta salad is super simple to make and always gets rave reviews.

BLT Caesar Pasta Salad

A creamy Caesar salad and a BLT come together in this tasty pasta salad!

Green Pea & Peanut Salad

An easy, tasty way to get your 5 daily servings of Veggies!

Homestyle Ranch & Bacon Cornbread Panzanella

A Panzanella is a salad made with bread. Forgo the traditional baguette and try this new take on a lifelong favorite using cornbread.

Vegetarian Taco Salad with Jalapeno Ranch Dressing & Dip Recipe

Vegetarian Taco Salad! If you are searching for a hearty, meat-free salad, this taco salad is it! Fresh garden vegetables topped with homemade lentil taco meat and creamy Litehouse® Jalapeño Ranch dressing. Packed with plant-based protein and fiber, you can feel good about this tasty salad meal.

Cobb Salad With Homestyle Ranch Dressing

This classic Cobb Salad is made even more delicious with the addition of Litehouse® Homestyle Ranch! With grilled chicken, crispy bacon, cherry tomatoes, ripe avocado, hard-boiled eggs, blue cheese, and a bed of fresh lettuce, it’s the perfect lunch or dinner for the whole family.

Avocado Greek Chicken Salad

Tender marinated chicken is grilled and served on a bed of mixed greens with Kalamata olives, red onions, cherry tomatoes, avocado and feta. Topped with a Red Wine Olive Oil Vinaigrette.

Chicken Bacon Ranch

The flavors of grilled chicken, crispy bacon and fresh avocado all come together to form this delicious salad perfect for lunch or dinner.

Spinach Salad With Strawberries

This delicious combination makes a great summer salad.


The Process

Let’s start with what you need. The ingredient list is pretty simple. You can put whatever toppings or dressing on your salad you want, but we’re mainly focused on the greens and how to prepare and store them so they last. This is the cost of the items I picked up earlier this week. Your prices may vary depending on location and the season.

Organic Red Leaf Lettuce: 0.83 lb @ $2.49/lb = $2.07
Organic Romaine Lettuce: 0.81 lb @ $1.99/lb = $1.61

As you can see from the picture above, it’s as simple as buying two average size heads of red leaf and romaine lettuce. Now, you can certainly get cheaper varieties of lettuce such as iceberg, but there’s virtually no nutritional value. You really get the most bang for your buck with dark green leafy varieties. So, if you’re going to eat a salad, you might as well get as many nutrients as you can out of it. Feel free to substitute, but I’fe found that both romaine and red leaf store pretty well and you should have no problem getting it to last a week.

Starting with the romaine lettuce, I chop off the bottom. This is another topic of controversy, as some people insist that lettuce will go brown faster if you use a metal knife. Honestly, I’ve been cutting lettuce with a knife for years, and I haven’t noticed any rapid browning. But, if you really want, feel free to tear the lettuce by hand, it’s up to you. But I find the knife is very quick and doesn’t produce any adverse effects.

After you’ve separated a few of the leaves, give them a good rinse. With the romaine lettuce, I will stack 6 or so leaves on top of each other with the center stalk pointing down. Then, I just cut the leaves in half lenghtwise. It doesn’t matter if you cut directly through the thick stalk or go just to the side since we’re really just looking for smaller pieces to work with.

Then, I stack all of the pieces on top of each other. From there, it’s just some quick slices across the stack. I usually keep them no more than about one inch wide so they are easy to eat. Once you’re through chopping, throw them into a collandar, or my personal preference, a salad spinner.

Moving on to the red leaf lettuce, again, just chop the end off.

As with any lettuce, you’ll then want to give them a good rinse. Just like the romaine, I start by stacking the leaves on top of each other.

Since the red leaf lettuce is a lot wider, I usually make two cuts to separate the leaves into three strips. Depending on the size of your leaves and how small you want your pieces, you may find that you need to cut them into four strips. There’s no right or wrong answer. And again, once you have your strips, go ahead and stack them all on top of each other and cut crosswise into bit sized pieces.

Above, I mentioned you should place your cut pieces into a collander or a salad spinner, and this is actually one of the most important steps if you want your lettuce to keep in the fridge. Moisture is the enemy in your fight to keep lettuce crisp for more than just a few days. When moisture is trapped against the lettuce while it’s being stored, it will make it wilt and that isn’t something you want to eat. If you don’t have a salad spinner, use the collander to shake any excess water, and then use paper towels to soak up any lingering moisture.

If you look at the picture above, you’ll see the true benefit of a salad spinner. Even after rinsing the leaves in the sink, I shook off what seemed like all of the excess water before chopping, but as you can see above, after a few quick spins, there is a lot of excess liquid on the leaves still. You might not see it on the leaves, but it’s there, and all of this water spells disaster for long-term freshness. So for me, a salad spinner is the best $20 you’ll spend in your kitchen.

Once all of your greens are dry, it’s time to put it all into a big bowl. As you can see, those two heads of lettuce that came in under $4.00 makes a huge bowl of salad. As I mentioned in the beginning, this is enough for my wife and I to eat every day on Monday through Friday, and occasionally into the weekend. One thing I do before putting the salad in the fridge is grind some fresh black pepper into the mix. A quick 10 to 12 turns from the pepper mill will do just fine, and it makes all the difference in taste.

Finally, the last piece of the puzzle is storage. So, how do you keep this all fresh? Remember, the key is to keep moisture from resting against the leaves. So, what I do is take a single paper towel and place it on the top of the lettuce, and then cover everything with thin clear plastic cling stuff, but if you have a bowl with a tight fitting lid, that’s just as good. What you’ll notice is the paper towel will slowly absorb some of the moisture, and you’ll probably want to replace it with a fresh one every couple of days.

In addition, each time you take some lettuce out of the bowl, give everything a good shake or stir before putting it back in the fridge. The moisture can also start to collect on the sides of the bowl, and you don’t want everything touching the bowl to go soggy. If you dry your greens thoroughly from the start, place a paper towel in the bowl, and regularly mix things up in the bowl, you should have no trouble keeping this fresh for a week.


So let's get started with the best lettuce recipe here:

1. Caesar's Salad

Toss up this classic salad at home with fresh lettuce, crisp croutons, eggs and cream. This is the easiest and most popular recipe to prepare in a jiffy!

A refreshing salad with an assortment of salad leaves, citrus fruits, feta cheese and a light dressing – perfect for a light mid-week lunch.

Healthy, delicious and super easy to prepare, this salad is perfect for summer brunches!

3. Crackling Duck and Lettuce Rolls

In this recipe, oven-cooked duck breast strips are drizzled with a spiced palm jaggery sauce and rolled into a lettuce leaf. An absolute treat!

4. Hazelnut Asian Lettuce Wrap

Chicken cooked in a zesty sauce, tossed with hazelnuts and coleslaw, and wrapped up in romaine leaves.

5. Mixed Lettuce Salad with Grilled Haloumi

Rocket leaves, lollo rosso and ice berg lettuce tossed with a freshly made dressing, along with grilled Haloumi and sliced beetroot on the side.

6. Green Salad with Feta

Sparkling fresh salad with feta cheese, greens and the crunchiness of pine nuts. Drizzle with a delectable dressing and it's a winner!

7. Guilt Free Chicken Tacos

The popular Mexican treat gets a health spin with lettuce replacing the flour-based shells. Fill it up with a lip-smacking chicken mix.

Scrumptious chicken served in a lettuce cup/on tortilla chips with salsa dip.

8. Vietnamese Cold Spring Rolls

Stuffed with loads of vegetables and shrimps, these cold spring rolls are best served with chilli sauce and peanut dip.

9. Lettuce Wrapped Cottage Cheese

This recipe is a treat for vegetarians. Here, a delectable cottage cheese mixture is wrapped in a lettuce leaf and served with steamed rice.

10. Spicy Chicken Lettuce Wrap

Create a lovely platter of lettuce wraps. Lettuce leaves filled with a sumptuous filling of minced chicken, vegetables and tangy plum sauce. Quick, easy and impressive!

11. Chicken Caesar Pasta Salad

The all-time favourite Caesar Salad gets more wholesome with penne pasta being tossed it. It makes for a quick and easy lunch meal.


INGREDIENTS

Main ingredients

For pre-seasoning (optional)

For marinade

Optional garnish

Optional Ingredients and Substitutions

Beef Short Rib - Wang-galbi cut: 800g of wang-galbi (4 pieces of wang-galbi) in the ingredients list includes the bone weight. The meat is about 600g. You can use LA galbi cut or other tender steak meat if you cannot find the wang-galbi cut. See detailed video of how to cut wang-galbi here.
Korean Pear: Korean pear is the best option but it can be pricy and difficult to find. You can use bosc pear instead if Korean pear is not available.
You can get away without using a pear but it adds a really nice flavor to the marinade. So, try not to omit it.
Cheongju (Korean rice wine): Try using Japanese cold sake or white wine.
Pine nut: You can omit it. You can also use sesame seeds as a garnish instead.
Sesame seeds: Very nice to have but you can omit it.
Sugar: If you are avoiding white sugar, you can use brown sugar, honey or pineapple juice instead. But, note that your marinade then will have the flavor of the substituted ingredient.

Frequently Asked Questions

How long should I marinate the meat?
It depends on the thickness of the meat. For 5mm (less than ¼") thickness, 3-4 hours is good. If your meat is thicker than that, marinate 6 hours to overnight. If your meat is very thin and you would like to marinate the night before, add some water (equal parts to soy sauce).

Can I cook galbi in a pan on stove top?
Yes. If using stove top, cook both sides of the meat on high heat until outside is browned (3-7 minutes). Make sure to let the marinade drip off the meat before placing in the pan. If there is much marinade in the pan, the meat will be boiled instead of pan-fried and the meat will be less tasty.

Can I cook galbi in oven?
Yes, but cook on high heat (475-500 F) until it’s almost cooked and put it on broil on high heat in the last 5 min or so to brown the outside.

My meat was too tough. What can I do?
In general, ribs are pretty fatty so it tends to be pretty tender. If you are using other cuts or want your ribs to be extra tender, you can add some minced kiwi to the marinade. Don't put too much though (½ kiwi is good for 600-800g of meat). Also, make sure your meat is thin.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.


Vegetable Salad uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced green or orange bell pepper. The marinade is simple, too. You bring it to a boil and pour it over the veggies. The longer it sits the better. This salad is supposed to be refrigerated about 24 hours before serving.

I worked at Dallas Baptist University in the early 2000s to get my kids through college. One of the gals in our department brought this delicious salad for a staff luncheon. I worked in the College of Adult Education with Anita (the name of the department has since changed, but it was called CAED back in those days). There were a lot of us who cooked frequently and shared our culinary goodies generously with others in the department.

Organizing meals was very common, and several times a week someone would bring in some luscious dessert for all to partake. I sampled one bite of this delicious salad and immediately asked Anita for the recipe. Anita Douris was lovely to work with. She always had an even temperament and was very easy to get along with. I moved up into her position when she advanced to another position.

At the time, her husband Mike worked for Buckner Children’s Home in Dallas and ran the orphanage ministries over seas. Many a time our church helped collect Shoes For Orphan Souls for this Buckner-sponsored ministry. My son, used to hang out with one of her boys at church for quite awhile too. Our lives have all gone in different directions since then, but I still remember several of the tasty dishes Anita made while we worked together.

If you’re looking for a flavorful marinated salad recipe, then consider trying out Vegetable Salad sometime soon. The flavors are awesome. The nice thing about this recipe is you can make it a day in advance, so if you have a busy schedule coming up you can prepare this and get it out of the way. It’s just one less thing on your plate.

This is a great side salad for pasta dishes or meatloaf, it’s especially good with grilled dishes like Grilled Rosemary Swordfish, but it’s also good as a luncheon salad. Add some homemade bread or rolls and you’re good to go! This recipe is also vegan and gluten free for those on special diets. Additionally, it’s very low in calories–certainly a win-win!

Vegetable Salad is really easy to make. The marinade for this salad is nice and tangy.

Every forkful of Vegetable Salad is so tasty.

This is a great salad to take to work for lunches.

Pour oil into a saucepan on the stove over high heat. Add white wine vinegar or cider vinegar and sugar.

Stir ingredients until smooth.

Keep stirring while the mixture heats and the sugar dissolves. Add pepper to taste. Once mixture comes to a boil, turn off heat, set saucepan to the side, and allow to cool.

Pour a can of drained LaSeur English peas into a serving bowl. Add a can of drained, shoepeg corn. Add a can of drained, French-style green beans. Add a large jar of drained pimientos, diced celery and diced red onion and green or orange bell pepper.

Pour cooled marinade over top of veggies in bowl and mix well.

Refrigerate 24 hours before serving so marinade has a chance to infuse all the veggies with flavor.

To serve: Dish up individual portions and sprinkle with more black pepper, as desired.

Vegetable Salad is both vegan and gluten free.

The flavors of this salad are amazing.


Summer Cookout Salad Recipes

Whether you’re hosting a small backyard barbecue or a big end-of-summer bash, these classic cookout salads are a must. From tried-and-true favorites like potato salad and coleslaw to seasonal sides like grilled corn salad and tomato panzanella — these are our best recipes.

Related To:

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Ryan Liebe ©Ryan Liebe—2016

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Old-Fashioned Macaroni Salad

This classic salad goes great with barbecue ribs. Elbow macaroni and ham are mixed with hard-boiled eggs, celery, relish and mayo for a creamy taste of summer.

Summer Squash and Tomato Salad

This light and refreshing salad will help you start your summer right &mdash with all your favorite veggies! It features juicy cherry tomatoes, tender zucchini and sweet yellow squash.

Strawberry, Cucumber and Melon Salad

Sweeten up your greens with chopped fruit and a tasty mustard vinaigrette.

Mesa Grill's Southwestern Potato Salad

Creamy potato salad gets a little Southwestern heat from chipotle pepper puree and a pop of cayenne.

Grilled Corn Salad with Lime, Red Chili and Cotija

Artichoke and Tomato Panzanella

Broccoli Salad

Giada's Roman Summer Salad

Giada's Tri-Colore Orzo

Every backyard barbecue deserves a bowl of this dressed-up pasta salad.

Tyler's Texas Coleslaw

This slaw is savory and sweet, with apples, mint and pecans mixed in with the cabbage. It's all tossed with an orange-chili dressing.

Bobby's German Potato Salad

Cucumber, Melon and Farro Salad with Feta

This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.

Smashed Cucumber Salad

Trisha uses a handful of Asian staples (like rice wine vinegar, soy sauce, sesame oil and garlic) to flavor her cucumbers in this quick and simple salad. The red pepper flakes are optional but we consider them a must they add a nice pop of spiciness to this sweet-and-savory side dish.

BLT Pasta Salad

Bobby's Texas-Style Potato Salad with Mustard and Pickled Red Onions

Bobby's Creamy Cole Slaw

Bobby's classic coleslaw is a guaranteed crowd-pleaser &mdash and it's on the table in 10 minutes.

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Zucchini sliced lengthwise grills up beautifully. Just toss it with some Romano cheese, crunchy pine nuts and a tangy vinaigrette to create the perfect side dish.

Rachael's Easy Grilled Potato Salad

Grilled potatoes can be dry, but Rachael tosses them with an herby vinaigrette right off the grill so they soak in the moisture and flavor.

Guy's Black Bean and Corn Salad

Guy whips up a hearty summer salad with grilled sweet corn, black beans and lots of veggies.

Bobby's Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Greek Salad

Ina's classic Greek salad puts fresh summer produce in the spotlight &mdash all you need is a simple vinaigrette to dress it (with good olive oil, of course).

Creamy Cucumber Salad

This cool, creamy salad is one of our favorites alongside burgers or grilled chicken. Dill and sour cream give the sliced cukes plenty of flavor.

Tomato-Potato Salad with Olive Vinaigrette

You say tomato, we say potato! An olive-and-celery vinaigrette takes the veggies to the next level in this simple summer salad.

Super-Zesty Potato Salad

Grilled Corn and Tomato Salad

A medley of colorful vegetables come together for this chef-worthy summer salad.

Aaron's Classic Potato Salad

Asian Style Slaw

Orzo Salad with Shrimp and Feta

Creamy Cauliflower "Potato" Salad

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

Summer Wheat Berry Salad with Chimichurri Dressing

The zesty combination of parsley, cilantro and garlic livens up the earthy flavor of wheat berries, while the crisp cucumbers, sweet corn and juicy cherry tomatoes make the whole dish extra refreshing.

Garden Bean Salad

Cucumber Salad

Tomato and Grilled Corn Salad with Almond Vinaigrette

Showcase two seasonal favorites (tomatoes and corn) by dressing them with an almond vinaigrette and topping with crumbled goat cheese.

Peach Salad

Ripe summer peaches are made even better when topped with red onion, candied walnuts, fresh herbs and a honey-mustard vinaigrette.

Bobby's Whole Wheat Israeli Couscous Salad

Melissa's Grilled Potato Salad with Bacon-Scallion Vinaigrette

Italian Deli Pasta Salad

If you love pasta salad as much as you love deli favorites, you are in for a treat with this easy side.

Marinated Tomato Salad with Herbs

Bacon-and-Egg Potato Salad

Creamy Potato and Prosciutto Salad

Grilled Sweet Potato and Scallion Salad

Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes

A pantry-inspired salad that uses cannellini beans, sun-dried tomatoes and pasta. What's not to love about that?

String Bean and Potato Salad

Grilled Romaine Salad with Blue Cheese

Roasted-Pepper Pasta Salad

Fresh roasted bell peppers and bite-size balls of mozzarella make this a standout summer salad.

Garden Potato Salad

Crunchy Avocado Salad

Kale and Farro Salad with Aged Goat Cheese

Arugula and Strawberry Salad

Watermelon-Cucumber Salad

Grilled Cabbage Caesar

Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.

Creamy Vegan Macaroni Salad

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad&ndashtender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar&ndashbut swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

Creamy Vegan Potato Salad

We took classic, creamy potato salad &mdash a summer-time favorite for picnics and BBQ&rsquos &mdash and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.