Summer Salmon Niçoise Salad
Time: 35 minutes
Favor It: A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon.
Serve with Parsley-and-Dill Potatoes
Greek Chopped Salad with Grilled Pita
We take the extra step of grilling the bell peppers along with the pita wedges to add a big of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.
Black and Blue Steak Salad
Time: 30 minutes
Make Ahead: Grill the steak and cook the sweet potatoes a day or two ahead. Reheat the potatoes while you assemble the salad.
Serve with Mini Baked Sweet Potatoes
This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them. A little meat goes a long way: just 12 ounces is plenty to serve 4.
Grilled Lemon Chicken Salad
Juicy Fruit: If you've never thrown fresh lemons on the grill, try it: The slight char makes them juicier and intensifies their tartness.
Serve with Orzo and Herb Pilaf
Grilled Balsamic Chicken Salad with Spiced Pecans
Time: 25 minutes
Get Ahead: Grill the chicken and make the spiced pecans in advance. Change up the greens, fruit, and dressing for fast lunches.
Serve with Blue Cheese Toasts
Pesto Pasta Salad with Tomatoes and Mozzarella
Time: 25 minutes
Batch It: Squash is mostly water; it will steam if there is too much in the pan. Cook in batches for crisp-tender, lightly browned pieces.
Kale and Beet Salad with Salmon
Time: 35 minutes
Simple Sub: Canned salmon is an inexpensive, sustainable seafood option. Sub canned albacore tuna or 2 cooked salmon fillets.
Serve with Herbed Goat Cheese Garlic Toasts
Fresh Pea, Prosciutto, and Herb Salad
Time: 25 minutes
Layer Up: Build the salad on large slices of ripe tomato for a main that looks and feels more substantial.
Serve with Lentil Tapenade Crostini
