Each day in December, Alex and I promised each other that tomorrow we’d commit to eating a vegetable … to no avail. So, begrudgingly – and slowly (we don’t want to shock our system) – we’re easing bright veggies back into our diet.
I’m the first to admit that a leafy green salad often leaves me wanting more. I’m much more of a chopped-veggie salad person. That said, Ina Garten has delicious options that truly run the gamut. From classics like Panzanella (bread salad, yes please) and Bibb Salad with Basil Green Goddess Dressing (a dressing I could happily pour on everything), to newer favorites like Israeli Vegetable Salad and the always-crowd-pleasing Charlie Bird Farro Salad, Ina makes a mean bowl of veggies.
Some dishes, like Heirloom Tomatoes with Herbed Ricotta or Mâche with Warm Brie & Apples, aren’t traditional salads at all, which is exactly what makes them so great.
These are all greens- or veggie-forward salads, so you won’t find potato, chicken, or shrimp salads here. I’ll rank those another time. Enjoy!
Israeli Vegetable Salad | Cook Like A Pro, page 52 (Recipe)
I really prefer a chopped vegetable salad to one with a leafy green base – it just feels more substantial! For Ina’s Israeli Vegetable Salad, those greens are replaced with hummus for a hearty dish that’s satisfying as an app or main.
Heirloom Tomatoes with Herbed Ricotta | Cook Like A Pro, page 65 (Recipe)
I may sound like a broken record, but MAKE YOUR OWN RICOTTA. For dishes like this where it’s the star, it makes all the difference in the world! The tomatoes dressed with salt, pepper, olive oil, and garlic are divine with a dollop of the herbed fluffy heaven.
Charlie Bird’s Farro Salad | Cook Like A Pro, page 46 (Recipe)
Farro is by far my favorite grain and this is my favorite salad in all of Ina’s repertoire. I love bringing it to potlucks as it holds up relatively well and is a hearty, healthy vegetarian-friendly dish.
Panzanella | The Barefoot Contessa Parties, page 102 (Recipe)
Ina changed my world when she introduced me to Panzanella. Packed with veggies and sautéed bread (!) that sops up all of the vinaigrette. One of my favorite late-summer dishes.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Back to Basics, page 88 (Recipe)
Peppery arugula is balanced with the sweetness of butternut squash and dried cranberries, the satisfying crunch of walnut, and the sweet/acidic hit of the warm cider vinaigrette.
Mache with Warm Brie & Apples | Back to Basics, page 98 (Recipe)
Ok, you may want to fight me on this being a salad, but I say it’s a cheese-heavy deconstructed salad. And one of the dishes that taught me simplicity is sometimes best.
Balsamic Roasted Beet Salad | Foolproof page 102 (Recipe)
The combination of roasted beets and goat cheese is classic. Ina dresses this simple salad in a Dijon vinaigrette for a satisfying dish.
Tomato & Avocado Salad | Cook Like A Pro, page 61 (Recipe)
A simple mix of my favorite things: tomato, avocado, red onion, and arugula dressed in a lemon vinaigrette.
Maple-Roasted Carrot Salad | Cooking for Jeffrey, page 46 (Recipe)
Arugula used to be my favorite leafy base and this is an early go-to. The arugula is dressed with sherry wine and garlic vinaigrette and tossed with roasted carrots, dried cranberries, goat cheese, and Marcona almonds. As you can see, early on I balked at the price of Marcona almonds and used regular, but I have since learned that Marcona are worth the price!
Middle Eastern Vegetable Salad | How Easy Is That, page 101 (Recipe)
This is one of my favorite salads to make each summer. It requires zero cooking and is loaded with cucumber, chickpeas, tomatoes, and feta! The delicious bowl is dressed in a lemon vinaigrette and tossed with plenty of parsley, mint, basil, and scallions!
Warm Goat Cheese in Phyllo | Back to Basics, page 91 (Recipe)
I still don’t have the patience for phyllo, but who can resist those paper-thin crisps! And it looks beautiful. The warm bundles of goat cheese were so tasty served over a bed of arugula.
Bibb Salad with Basil Green Goddess Dressing | Barefoot Contessa at Home, page 70 (Recipe)
While this salad is relatively simple, you’re really only here for the green goddess dressing. You will want to drown everything in it. So divine.
Cape Cod Chopped Salad | Back to Basics, page 78 (Recipe)
Another arugula-based salad this one with an orange/mustard/maple vinaigrette. Topped with bacon, apples, blue cheese, toasted walnuts, and dried cranberries, years later it’s still a go-to. Bacon just makes everything better.
French Bistro Salad | Go-To Dinners, page 102 (Recipe not online)
The caramelized pecans and chunks of blue cheese are the stars of this salad.
Warm Vegetable & Grain Bowl | Go-To Dinners, page 98 (Recipe not online)
Rarely do I find a salad as hearty and satisfying as this one!
HONORABLE MENTIONS
Arugula with Parmesan | Family Style, page 40 (Recipe)
For years when I couldn’t think of a green to serve with a meal, this was my go-to. I almost always have the ingredients on hand and it’s so simple but delicious.
Roast Chicken with Bread & Arugula Salad | Make It Ahead, page 95 (Recipe)
If you’ve never tasted bread that has been roasted under a chicken, you haven’t lived! I do struggle to prevent the bottom of the bread from burning. I prefer roasting the bread around the bird or tossing toasted bread cubes in the chicken drippings before serving.
BIGGEST SURPRISE
Celery and Parmesan Salad | How Easy Is That, page 62 (Recipe)
This was a salad I was expecting to hate – I don’t mind celery in dishes but have never loved it on its own. But sliced celery dressed with the shallot/lemon vinaigrette was so refreshing and the perfect use for the leftover celery which always haunts the bottom drawer of my fridge.
A FEW OF MY OWN
Lemony Farro Salad with Grapes, Pistachios & Pickled Red Onion (Recipe here)
Honey-Dijon Brussels Sprout Salad with Buttery Panko Breadcrumbs (Recipe here)
Roasted Cauliflower & Grape Salad with Honey-Dijon Vinaigrette (Recipe here)
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More BEST OF INA lists can be found here.
