#salad
16 viral recipes tagged #salad.
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Gado-Gado — Indonesian Salad with Peanut Sauce
Indonesia's beloved composed salad: blanched vegetables, fried tofu and tempeh, boiled egg and potato, all bathed in a warm, sweet-savoury peanut sauce. 'Gado-gado' means 'mix-mix' — it's endlessly adaptable, vegetarian-friendly, and a complete meal in a bowl.
indonesianvegetariansalad -
Tabbouleh — Levantine Parsley & Bulgur Salad
The bright green herb salad of the Levant — and, crucially, mostly parsley. Finely chopped flat-leaf parsley and mint are tossed with a little fine bulgur, diced tomato, lemon juice and good olive oil. Fresh, zingy and herbaceous, it's a mezze cornerstone scooped up with crisp lettuce or romaine.
lebanesesaladvegan -
Fattoush — Levantine Bread Salad
The Levant's vibrant bread salad: crisp shards of toasted or fried pita tossed at the last minute through crunchy cucumber, tomato, radish, herbs and crisp lettuce, all dressed in a tangy lemon-and-sumac dressing brightened with pomegranate molasses. Sour, herby and refreshing — a mezze-table staple that turns stale flatbread into something irresistible.
lebanesesaladvegan -
Som Tam — Thai Green Papaya Salad
The fiery, addictive salad of Thailand's northeast: shreds of crisp green papaya pounded in a clay mortar with garlic, chillies, lime, fish sauce and palm sugar, plus tomatoes, long beans and a handful of peanuts. Som tam is hot, sour, salty and sweet all at once, with a bruised-not-blended texture that only a mortar and pestle gives. Made to order and eaten with sticky rice, it's the taste of a Thai street stall.
thaisaladvegan-option -
Larb — Thai-Lao Minced Meat Herb Salad
The bright, punchy minced-meat salad of Laos and northeastern Thailand (Isan): cooked minced pork, chicken or beef tossed while warm with lime juice, fish sauce, chilli, sliced shallots, masses of fresh herbs (mint, coriander, sawtooth) and — the signature — khao khua, toasted ground sticky rice that adds a nutty crunch and binds the dressing. Larb is hot, sour, salty and herbaceous all at once, served at room temperature with sticky rice and raw vegetables to cool the heat. It's fresh, fast and addictive — one of the defining tastes of Isan and Lao cooking.
thailaosalad -
Summer Fruit Salad
A big, glossy bowl of ripe summer fruit — melon, pineapple, berries, kiwi, and peaches — tossed in a bright honey-lime dressing with fresh mint. The dressing pulls just enough juice from the fruit to make everything taste sweeter without turning it soft, and folding the softest pieces in last keeps every bite intact. It comes together in one bowl with no cooking, ready for any cookout or lazy summer brunch.
saladsummerno-cook -
Italian Pasta Salad
This is a big, colorful bowl of spiral pasta tossed with crisp vegetables, cubes of fresh mozzarella and salami, and a bright, garlicky red-wine-vinegar Italian dressing. Every bite is tangy and herby with a little chew from the pasta and a briny pop from olives and pepperoncini. Making the dressing from scratch and letting the salad chill lets the pasta drink in the flavor, so it tastes seasoned all the way through instead of bland in the middle.
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Classic Chicken Salad
This is the deli-case classic: tender poached chicken folded into a bright, creamy dressing with just enough celery and onion for crunch. Gentle poaching keeps the meat juicy and mild, while Dijon, lemon, and fresh dill lift the mayonnaise so it tastes fresh instead of heavy. It comes together in one bowl and only improves after a short chill, making it an easy make-ahead lunch.
americansaladlunch -
Seven Layer Salad
A retro potluck classic built in a clear glass bowl so the stripes show off: crisp iceberg, crunchy celery and red onion, sweet peas, a cloud of creamy mayo-and-sour-cream dressing, sharp cheddar, and smoky bacon. The dressing is spread edge to edge like a lid, which seals out air and lets you assemble the whole thing a day ahead without the lettuce wilting. Toss it at the table and every forkful comes away cool, crunchy, tangy, and rich.
saladamericanmake-ahead -
Crab Salad
A cool, creamy deli-style salad built on sweet lump crab, crunchy celery, and just enough mayo and sour cream to bind without drowning it. A splash of lemon, a little Dijon, and Old Bay keep it bright and savory, while gentle folding keeps the crab in tender, visible lumps instead of a mushy paste. It comes together in one bowl with no cooking, then a short chill lets the flavors settle so it holds beautifully on a roll or in a lettuce cup.
saladseafoodno-cook -
Classic Caesar Salad
Crisp romaine, garlicky homemade croutons, and shaved Parmesan tossed in a bold anchovy-yolk dressing you whisk together in one bowl. Mashing the anchovies and garlic into a paste before building the emulsion means every leaf gets that salty, savory backbone instead of stray bits, and streaming the oil in slowly gives you a dressing that clings like the restaurant version rather than pooling at the bottom of the bowl.
saladamericanclassic -
Olivier Salad (Russian Potato Salad)
Olivier is the Russian potato salad that anchors every New Year's table: a creamy, tangy mosaic of pea-sized potatoes, carrots, eggs, ham, dill pickles, and sweet green peas folded into mustard-spiked mayonnaise. Boiling the potatoes and carrots whole in their skins keeps them firm and unwaterlogged, so every cube stays distinct instead of collapsing into mash. A short chill lets the pickle brine and dill pull the whole bowl together.
russiansaladmake-ahead -
Classic Cobb Salad
A Cobb salad is the rare main-course salad that eats like a full dinner: crisp romaine lined with rows of seared chicken, smoky bacon, jammy-centered eggs, creamy avocado, sweet tomatoes, and pungent blue cheese. Every component is cooked and seasoned on its own — the chicken seared and rested, the bacon rendered until shattering-crisp, the eggs cooled fast in ice water — so nothing goes soggy or bland before it hits the plate. A sharp red wine–Dijon vinaigrette ties the rich toppings together without drowning them.
americansaladgluten-free -
Roasted Beet Salad
Foil-roasted beets turn dense and candy-sweet, then get tossed with a sharp balsamic-shallot dressing, peppery arugula, creamy feta, and toasted walnuts. Roasting in sealed foil packets steams the beets in their own juices, concentrating their sugars instead of leaching them into boiling water — and the skins slip right off afterward. It is an earthy, tangy, crunchy salad that works as a weeknight side or a holiday-table standby.
saladamericangluten-free -
Black Bean and Corn Salad
A confetti-bright Mexican-style salad of creamy black beans, skillet-charred corn, crisp bell pepper, and jalapeño, all tossed in a cumin-lime vinaigrette. Charring the corn in a dry, screaming-hot skillet concentrates its sweetness and adds smoky pops of flavor that plain kernels can't match. A short chill lets the beans soak up the dressing, so every spoonful tastes seasoned through instead of coated on the surface.
mexicansaladvegan -
Strawberry Spinach Salad
Juicy ripe strawberries, salty feta, and crunchy skillet-candied pecans piled over tender baby spinach, all tied together with a tangy balsamic–poppy seed dressing. Candying the pecans in a dry skillet takes five minutes and gives the salad its addictive sweet-savory crunch, while a splash of Dijon keeps the dressing emulsified so it clings to every leaf instead of pooling at the bottom of the bowl.
saladsummervegetarian