Salad recipes, as prep tables

Salads and the dressings that make them. Short recipes, but the table still saves you re-reading to find out which half the vinaigrette belongs to.

Sicilian Orange Salad (Insalata di Arance)

9 ingredientsServes 6

Katie Workman · themom100.com

1 small shallot, finely diced
3 tablespoons / 45 ml lime juice, lemon juice or white wine vinegar
Salt
Black pepper
3 tablespoons / 45 ml extra-virgin olive oil
Mixed tender herbs (parsley, watercress, chervil, basil, mint, tarragon, shiso, sunflower sprouts, small red sorrel, purslane), washed and blotted dry if necessary
Baby arugula or other baby greens
Fresh mozzarella (or ciliegini, ovalini or bocconcini)

Fresh Herb and Mozzarella Salad

9 ingredients6 servings

David Tanis · cooking.nytimes.com

Tuna Avocado Crispy Rice Salad

1 hr19 ingredients4 servings

Nicole · simplehomeedit.com

Autumn Apple and Pear Salad

13 ingredients4 to 6 servings

Danae Halliday · reciperunner.com

10-Minute Turkish White Bean Salad (Piyaz)

10 min10 ingredientsServes 6

Suzy Karadsheh · themediterraneandish.com

Taco Salad
20 min15 ingredients4 servings
Judy Kim · delish.com

Dumpling and Smashed Cucumber Salad With Peanut Sauce

30 min13 ingredients4 servings

Hetty Lui McKinnon · cooking.nytimes.com

Carrot and mung bean salad
17 ingredientsServes four
theguardian.com

Perfect Cucumber Salad (4 Ingredients!)

20 min7 ingredients

Rachel Perlmutter · thekitchn.com

Greek Salad (Traditional Horiatiki Recipe)

15 min11 ingredientsServes 6

Suzy Karadsheh · themediterraneandish.com

Broiled Chicken Breast with Green Salad and Herbs

45 min + 30 min marinating22 ingredientsServes 4

the Breville Test Kitchen · breville.com

Grilled Sesame Chicken and Eggplant Salad

50 min30 ingredients4 to 6 servings

David Tanis · cooking.nytimes.com

Greek Salad

15 min14 ingredientsServes 4

loveandlemons.com

Roasted Beet Salad with Pistachios and Parmesan

50 min13 ingredientsServes 4

Joanie Simon · joaniesimon.com

Tabouli Salad

40 min + 30 min chill9 ingredientsServes 6

Suzy Karadsheh · themediterraneandish.com

Chicken Schnitzel With Cucumber Salad

45 min17 ingredients4 servings

Sue Li · cooking.nytimes.com

2 tablespoons extra-virgin olive oil (for frying)
1 (8- to 9-ounce / 225–255 g) package halloumi, cut into ½-inch cubes and patted dry
¼ cup / 30 g sliced almonds
3 Persian or mini seedless cucumbers, cut into ¼-inch pieces
2 firm, ripe yellow peaches, cut into ¼-inch pieces
½ red onion, finely chopped
¼ cup / 60 ml lime juice (from about 2 limes)
3 tablespoons extra-virgin olive oil (for dressing)

Halloumi, Peach and Cucumber Spoon Salad

10 ingredients3 to 4 servings

Ali Slagle · cooking.nytimes.com

Deb's Kale Salad with Apple, Cranberries and Pecans

25 min11 ingredientsServes 4 to 6

Cookie and Kate · cookieandkate.com

Japanese Seaweed Salad (Wakame)

40 min + 30–60 min chill12 ingredientsServes 4

Asian Caucasian · asianinspiredeats.com

Crispy Chicken Caesar Salad

25 min23 ingredients2 people

munchinwithmaddie.blog

Antipasto Salad

19 ingredients8

Beth Moncel · budgetbytes.com

My Emotional Support Tuna Salad

9 ingredientsServes 3 to 4

eatchofood.substack.com

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2 pounds / 900 g oranges (5 to 6 oranges; see Note)
1 bulb fennel, halved, cored, and very thinly sliced
1 red onion, halved and very thinly sliced
3 tablespoons / 45 ml extra-virgin olive oil
1 cup / 150 g pitted olives (black or green)
Kosher or sea salt and freshly ground black pepper, to taste
½ teaspoon red pepper flakes
½ cup / 15 g chopped fresh flat-leaf parsley

555 g / 1 lb 3 oz cooked jasmine or sushi rice, cooled
2 tbsp tamari or all-purpose soy sauce
1 tsp dark soy sauce (optional), for colour
2 tbsp sesame oil
2 tbsp olive oil
125 g / 4 oz whole-egg mayonnaise
3 tbsp tamari or all-purpose soy sauce
2 tbsp rice wine vinegar

7 oz / 200 g mixed greens
1 pear, thinly sliced
1 apple, thinly sliced
1/3 cup / 80 g crumbled feta cheese
1/3 cup / 55 g dried cranberries
3 tablespoons / 30 g toasted sliced almonds
4 slices bacon, cooked and chopped
3 tablespoons / 45 ml balsamic vinegar

1 small red onion, halved and thinly sliced
2 garlic cloves, minced
5 tablespoons red wine vinegar
Juice of 1 large lemon
Kosher salt and black pepper
2 teaspoons sumac, plus more for garnish
¼ cup / 60 ml extra virgin olive oil
1 15-ounce / 425 g can cannellini beans, drained and rinsed

1 lb. ground beef
Kosher salt
Freshly ground black pepper
2 tbsp. taco seasoning
2 tbsp. tomato paste
2 c. vegetable oil (or more)
2 (4") corn tortillas, cut into 1/4" strips
Kosher salt (for frying)

⅓ cup / 80 ml smooth peanut butter, well stirred
1 garlic clove, finely chopped
½ cup / 120 ml just boiled water (or more as needed)
2 tablespoons / 30 ml soy sauce
1 tablespoon / 15 ml rice vinegar
2 teaspoons / 10 g granulated sugar
2 teaspoons / 10 ml chile crisp or oil (or use amount to your liking)
6 Persian cucumbers

140 g dried green mung beans
60 ml olive oil (for spiced oil)
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes

1 lb / 450 g English or seedless cucumbers, thinly sliced crosswise
1 small red onion, halved and thinly sliced
1 1/4 teaspoons kosher salt
3 tablespoons / 45 ml apple cider, distilled, white wine, or red wine vinegar
2 teaspoons granulated sugar
Freshly ground black pepper
1 tablespoon coarsely chopped fresh dill (optional)

1 medium red onion, thinly sliced into half moons
4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
1 green bell pepper, cored and sliced into rings
1 handful pitted Kalamata olives
3/4 teaspoon dried oregano (first addition)
Kosher salt
1/4 cup / 60 ml extra virgin olive oil

1/4 cup / 60 ml extra-virgin olive oil (for marinade)
1 clove garlic, finely chopped
1 long rosemary sprig, leaves finely chopped
1 lemon, zested
1/2 lemon's juice (for marinade)
basil leaves, coarsely chopped (for marinade)
flat-leaf parsley leaves, coarsely chopped (for marinade)
Flaky sea salt, to season

4 boneless skin-on chicken breasts, about 8 oz each
1 tablespoon grated ginger (for chicken marinade)
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil (for chicken marinade)
1 teaspoon sesame oil (for chicken marinade)
2 tablespoons rice wine
½ teaspoon Chinese chile paste or ¼ teaspoon cayenne

¼ cup / 60 ml extra-virgin olive oil
3 tablespoons / 45 ml red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick

1 1/2 lb / 680 g beets, peeled and diced into 1/2–3/4 inch pieces
1 tablespoon / 14 g olive oil (for roasting)
1/2 teaspoon kosher salt, plus more to taste
3 tablespoons / 45 g white wine vinegar
2 teaspoons / 14 g honey
1/4 cup / 55 g extra-virgin olive oil
2 tablespoons / 30 g fresh lemon juice
1 clove garlic, grated

1/2 cup / 120 g fine bulgur wheat, soaked and drained
4 firm Roma tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, stems partially removed, washed, dried, very finely chopped
12–15 fresh mint leaves, stems removed, washed, dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt to taste
3–4 tbsp / 45–60 ml lime juice

1 small white onion (about 6 oz), halved and thinly sliced
2 boneless, skinless chicken breasts (about 1 lb total)
Kosher salt and freshly ground black pepper
½ cup / 120 ml all-purpose flour
2 large eggs, beaten
2 cups / 100 g plain, fine bread crumbs
¼ cup / 60 ml vegetable oil (for first batch)
¼ cup / 60 ml vegetable oil (for second batch)

400 g korte pasta
250 g gerookt spek
200 g gewassen spinazie
4 eetlepels pijnboompitten
250 g kerstomaten
150 g Griekse feta
1 tot 2 lente-uitjes
2 eidooiers

8 oz salad greens
1 12 oz jar / 340 g artichoke hearts
1 pint / 470 g grape tomatoes, halved
8 oz / 225 g mozzarella, cut into bite-sized pieces
8 oz / 225 g salami
1 6 oz jar / 170 g kalamata olives, drained
1 8 oz jar / 225 g banana peppers, drained
1/2 red onion, thinly sliced

1 English cucumber
8 oz / 225 g fresh mozzarella pearls, drained
2 cups / 300 g grape tomatoes
1/3 cup / 10 g fresh chopped basil
1/3 cup / 80 ml balsamic vinaigrette

1/2 cup / 115 g pecan halves, toasted & coarsely chopped
8 oz / 225 g kale, stems removed, chopped
4 to 5 medium radishes, thinly sliced
1/2 cup / 85 g dried cranberries or dried cherries, coarsely chopped
1 medium Granny Smith apple, chopped
2 oz / 55 g soft goat cheese, chilled, crumbled
3 tablespoons / 45 ml olive oil
1 1/2 tablespoons / 22 ml apple cider vinegar or white wine vinegar

50 g / 1.7 oz dried wakame seaweed
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon grated ginger
½ teaspoon grated garlic
1 tablespoon toasted sesame oil

10 oz / 280 g boneless, skinless chicken breast
kosher salt & black pepper
½ cup / 60 g all purpose flour
½ tsp kosher salt
¼ tsp black pepper
1 cup / 100 g panko breadcrumbs
¼ cup / 25 g freshly & finely grated parmesan cheese
½ tsp Italian seasoning

3 5 oz / 140 g cans tuna in water
1 cup / 100 g celery, finely chopped
1/4 cup / 60 g pickles or cornichons, finely chopped
4 green onions, thinly sliced
1 tsp coarse salt
1/2 tsp black pepper
1/2 to 3/4 cup / 120–180 ml Kewpie mayo
2 tbsp pickle brine