Meredith Hayden’s hearty farro broccoli salad is inspired by the beloved Charlie Bird farro salad, with apple cider-simmered farro, roasted broccoli, cherry tomatoes, arugula, pistachios, Parmesan, lemon juice, olive oil, and basil. It’s bright, filling, endlessly adaptable, and perfect for meal prep, lunch, or a satisfying side dish.
Ina Garten’s Guacamole Salad is a bright, no-cook summer side made with tomatoes, yellow bell pepper, black beans, red onion, jalapeño, lime, and big chunks of avocado. It has all the best parts of guacamole, but with crisp vegetables and beans that make it feel fresh and substantial.
This Ina Garten salmon salad is a smart, flavorful way to use leftover salmon. Flaked chilled salmon gets tossed with celery, red onion, dill, capers, olive oil, and a quick raspberry vinegar substitute made with red wine vinegar and jam. It’s easy, make-ahead friendly, and perfect for lunch.
Ina Garten’s Roasted Shrimp and Orzo is a warm-weather pasta salad worth its reputation. The secret is tossing warm orzo in lemon vinaigrette so it absorbs flavor from the inside out. Roasted shrimp, briny feta, and fresh herbs make it bright and satisfying.
Ina Garten’s Cape Cod Chopped Salad layers smoky bacon, crisp apple, dried cranberries, blue cheese, walnuts, and peppery arugula in a maple-cider vinaigrette. The half-pound of bacon transforms a simple side into a satisfying lunch salad. Balanced, bold, and ready in minutes – this is the chopped salad recipe to bookmark.
This creamy asparagus salad from Gregory Gourdet pairs crisp asparagus, avocado, and cucumber in a rich sesame-sunflower seed dressing with fresh ginger and a kick of heat. Topped with homemade nori and dried chile furikake and sharp quick-pickled red onions, it’s a bold, texture-driven spring salad unlike any standard vinaigrette recipe.
Ina Garten’s Caesar Salad with Pancetta is a classic done right. Crispy pancetta, jammy roasted tomatoes, crisp romaine, and shaved parmesan are tossed with a garlicky, lemony dressing enriched with anchovy for depth. It’s simple, balanced, and proof that great ingredients make all the difference.
When a warm late-winter weekend had me pretending summer had arrived, I made Ina Garten’s Middle Eastern Vegetable Salad. Chopped cucumbers, tomatoes, chickpeas, herbs, and feta are tossed in a bright lemon vinaigrette for an easy no-cook dinner. Even with less-than-perfect produce, it’s fresh, satisfying, and a great reminder of warmer days.