A good salad can disappear from the serving bowl before the rest of dinner catches up. These 23 salads cover pasta, chicken, shrimp, salmon, steak, beans, quinoa, barley, broccoli, potatoes, corn, noodles, and fresh vegetables. Some work as substantial lunches or dinners, while others fill the side-dish spot beside grilled meat, sandwiches, or a larger cookout spread. Creamy dressings, bright vinaigrettes, smoked tomatoes, crisp produce, and hearty grains give the collection enough range to keep everyone checking for another serving.
Italian Pasta Salad
Scratch vinaigrette keeps Italian Pasta Salad glossy with fusilli, cherry tomatoes, cucumber, red pepper, red onion, olives, mozzarella, sun-dried tomatoes, and basil. Twelve ounces of pasta make eight servings in 1 hour 32 minutes, including one hour of chilling. Three-quarters of the dressing coats the salad before refrigeration while the remainder waits for serving. Fold in the reserved vinaigrette and torn basil at the end so the pasta stays moist and the herbs remain fresh.
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Potato Salad with Herbs & Green Garlic
Herbed dressing gives Potato Salad with Herbs & Green Garlic a mayo-free finish with green garlic, green onions, parsley, olive oil, white wine vinegar, and honey. Two pounds of baby red potatoes make six servings in 30 minutes. The potatoes and whole garlic cloves boil for about 15 minutes before the warm pieces are tossed with the vinaigrette. Serve the salad warm, at room temperature, or chilled beside grilled meat, smoked dishes, or sausages.
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Copycat Costco Chicken Salad
Deli-style texture makes Copycat Costco Chicken Salad smooth and scoopable with finely chopped chicken, celery, sweet onion, mayonnaise, sour cream, lemon, and garlic powder. Three cups of cooked chicken make six servings in 45 minutes, including 30 minutes of chilling. The dressing is whisked first, then folded gently with the chicken and vegetables. Spoon it over greens, pile it onto croissants or toasted bread, or serve it with crackers and cut vegetables.
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Mediterranean Orzo Salad with Shrimp
Shrimp and chickpeas give Mediterranean Orzo Salad with Shrimp substance alongside feta, tomatoes, cucumber, red pepper, sun-dried tomatoes, onion, dill, and parsley. Ten ounces each of orzo and shrimp make eight servings in 35 minutes. Lemon juice, olive oil, oregano, honey, and sun-dried tomato oil coat the pasta and vegetables. Refrigerate the salad for at least one hour, then serve it as lunch, dinner, or a cookout side.
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Greek Salad With Chicken
Protein-packed Greek Salad With Chicken combines cooked chicken with cucumber, tomatoes, green pepper, red onion, olives, and feta. Two cups of chicken make four servings in 15 minutes. Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon, garlic, and oregano form the creamy dressing. Keep the dressing separate until serving when preparing ahead, then add pita, hummus, or toasted chickpeas for a more complete plate.
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Salmon Pasta Salad
Leftover fish turns Salmon Pasta Salad into a filling bowl with orecchiette, grated cucumber, sour cream, mayonnaise, dill, parsley, and lemon. Ten ounces of pasta and eight ounces of cooked salmon make 10 servings with five minutes of preparation and 15 minutes of cooking. Salted cucumber drains for about 20 minutes before joining the creamy noodles. Fold in the salmon gently so the pieces stay visible, then serve it for lunch or beside grilled meat.
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White Bean Salad
White beans make White Bean Salad substantial with cherry tomatoes, cucumber, red onion, parsley, arugula, optional feta, and capers. One 15-ounce can of beans makes six servings in 10 minutes, plus at least 15 minutes of chilling. Olive oil, lemon juice, Dijon, honey, pepper, salt, and red pepper flakes form the dressing. Serve the salad cold or at room temperature beside chicken, fish, sandwiches, soup, or a warm grain.
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Pesto Orzo Salad
Pearl mozzarella and two kinds of tomatoes make Pesto Orzo Salad a substantial cold side with green onions, Parmesan, pine nuts, and basil. Ten ounces of orzo make six servings in 20 minutes. Pesto, mayonnaise, and lemon juice form the dressing before the salad chills for about 30 minutes. Add the toasted pine nuts and chopped basil shortly before serving so the garnish keeps its texture beside grilled chicken, steak, or soup.
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Italian Broccoli Salad
Blanched florets keep Italian Broccoli Salad crisp with shallot, toasted almonds, peperoncini, red pepper, olives, and diced provolone. One and a half pounds of broccoli make six servings with 10 minutes of preparation. The broccoli spends about 30 seconds in boiling water before an ice bath stops the cooking. Toss everything with olive oil and red wine vinegar, then rest the salad for at least 10 minutes before serving with grilled meat or sandwiches.
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Mediterranean Quinoa Salad
Quinoa gives Mediterranean Quinoa Salad a hearty base with cherry tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and mint. One cup of dry quinoa makes four servings in 30 minutes. Olive oil, lemon juice, red wine vinegar, oregano, and black pepper form the dressing after the cooked grain cools completely. Chill the finished salad for at least 30 minutes, then serve it with chicken, lamb, shrimp, hummus, or pita.
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Wheat Berry Salad with Tuna & Tomatoes
Chewy grains make Wheat Berry Salad with Tuna & Tomatoes substantial with green onions, parsley, canned tuna, and a lemon-olive oil dressing. One and a half cups of dry wheat berries make eight servings in 1 hour 10 minutes. The grains simmer until tender and begin to split, then cool under running water before mixing. Serve the salad immediately as lunch or dinner, or add soup, a sandwich, or fresh bread alongside.
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Classic Asian Noodle Salad with Ginger-Sesame Dressing
Ginger dressing coats Classic Asian Noodle Salad with Ginger-Sesame Dressing with soy sauce, rice vinegar, sesame oil, honey, lime, garlic, and sriracha. Eight ounces of noodles make six servings in 30 minutes with red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts. Rinse the cooked noodles under cold water before combining them with the vegetables. Serve right away or chill for 30 minutes, adding edamame or sesame seeds when desired.
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Tex-Mex Caesar Salad
Chipotle croutons give Tex-Mex Caesar Salad smoky crunch over romaine, Cotija, cilantro, garlic, lime, Dijon, Worcestershire sauce, and an egg-yolk dressing. One head of lettuce makes six servings. The bread cubes bake at 400°F for about 10 minutes after being coated with butter, olive oil, chipotle powder, and pepper. Dress only the amount being served, then add avocado, pepitas, or tortilla chips for extra texture.
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Yellow Bean & Potato Salad
Warm vegetables help Yellow Bean & Potato Salad absorb its creamy dressing of mayonnaise, sour cream, whole-grain mustard, cider vinegar, and honey. Two pounds of baby potatoes and half a pound of yellow beans make six servings in 20 minutes. Celery, red pepper, and green onions add crunch and color after the vegetables are boiled until tender. Serve it warm or chilled beside kabobs, barbecue chicken, burgers, or other cookout mains.
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Chef Jenn’s Buffalo Chicken Salad
Buffalo-coated chicken makes Chef Jenn’s Buffalo Chicken Salad a full meal with mixed greens, cherry tomatoes, celery, cucumber, and blue cheese. Two cups of cooked chicken make four servings in 15 minutes. Olive oil and cider vinegar create a simple dressing that leaves the hot sauce and cheese easy to distinguish. Keep the dressing separate for storage, then serve with garlic bread, sweet potato fries, celery sticks, or tomato soup.
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Shirazi Salad
Finely diced vegetables keep Shirazi Salad crisp with Roma tomatoes, English cucumber, red onion, mint, parsley, and dill. One pound of tomatoes makes eight servings in 10 minutes. Fresh lime juice and olive oil form the dressing, while removing tomato seeds helps prevent excess liquid from collecting in the bowl. Serve it beside grilled or smoked meat, Mediterranean cod, kabobs, toasted bread, or another light summer dish.
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Rotisserie Chicken Pasta Salad
Bowtie pasta gives Rotisserie Chicken Pasta Salad a substantial base with cooked chicken, roasted red peppers, red onion, basil, parsley, and garlic. Eight ounces of pasta and two cups of chicken make six servings in 30 minutes. Greek yogurt, lemon juice, and white wine vinegar form the creamy dressing without mayonnaise. Keep the dressing chilled and toss it with the salad about 30 minutes before serving beside grilled meats, sandwiches, or a summer fruit plate.
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Greek Cauliflower Salad
Lightly blanched vegetables make Greek Cauliflower Salad sturdy enough for lemon dressing, cherry tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and dill. One large cauliflower makes six servings in 55 minutes, including 30 minutes of chilling. The florets boil for two to three minutes before cooling in ice water. Toss gently with the vegetables and cheese, then refrigerate before serving beside chicken, lamb, salmon, pita, or hummus.
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Steak & Pasta Salad
Steakhouse flavors fill Steak & Pasta Salad with sliced beef, spinach, tomatoes, radishes, corn, blue cheese, red onion, and optional candied walnuts. Eight ounces each of cooked steak and pasta make eight servings in 25 minutes. Buttermilk ranch coats the meat and noodles before the bowl chills for about 20 minutes. Reserve part of the dressing for leftovers and serve the salad as a main dish or substantial cookout side.
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Grilled Peach Salad with Tomatoes
Grilled fruit gives Grilled Peach Salad with Tomatoes caramelized sweetness beside cherry tomatoes, snap peas, mint, parsley, feta, and pickled red onion. Two to three peaches make six servings with 20 minutes of preparation and cooking. The peaches grill for about four minutes on the first side and two to three minutes after flipping, while the onion rests in warm vinegar. Assemble shortly before serving beside steak, chicken, burgers, or ribs.
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Mexican Street Corn Salad
Charred kernels turn Mexican Street Corn Salad into a chilled side with red pepper, green onions, jalapeño, mayonnaise, lime, chili powder, cilantro, and Cotija. Four ears of corn make six servings in 30 minutes. The oiled cobs grill over medium heat before the kernels are cut away and mixed with the dressing and vegetables. Chill the salad for an hour or two, then serve it with tacos, fajitas, seafood, chicken, or enchiladas.
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Tabouli Salad with Smoked Tomatoes
Smoked tomatoes give Tabouli Salad with Smoked Tomatoes deeper flavor alongside fine bulgur, cucumber, parsley, mint, shallot, lemon juice, and olive oil. Half a cup of bulgur makes six servings in 15 minutes, plus at least 30 minutes of chilling. The grain softens in boiling water for about 10 minutes before cooling and joining the vegetables. Serve it with chicken, lamb, pita, hummus, tzatziki, feta, or chickpeas.
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Mediterranean Salmon Salad With Barley
Barley gives Mediterranean Salmon Salad With Barley a chewy base with cucumber, tomatoes, bell pepper, red onion, radish, feta, pistachios, and dill. Two salmon fillets and half a cup of dry barley make six servings in 45 minutes. Greek yogurt, lemon, olive oil, honey, and dill form the dressing after the barley cools. Top the lightly dressed salad with baked salmon and serve immediately, or store the fish and grain mixture separately.
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