Salad Recipes

Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.

TIPS FOR MAKING GREEK SALAD

Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.

Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.

How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.

The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.

Total Time: 10 minutes

Yield: 4 side salads

Diet: Vegetarian

INGREDIENTS:

3 cups romaine lettuce, chopped

1 cup grape tomatoes (or cherry tomatoes)

1 cup red onion, chopped (roughly 1 small red onion)

1 + 1/2 cups cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)

1 medium green pepper, chopped

1/4 cup whole Kalamata olives

1/4 cup feta cheese, crumbled

GREEK SALAD DRESSING

2 tablespoons extra virgin olive oil

1 + 1/2 tablespoons freshly squeezed lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper (or more to taste)

INSTRUCTIONS:

In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.

In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.

Pour dressing over the salad and toss to combine. Add more black pepper to taste.

NOTES:

Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.

Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.

How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.

Grilled Romaine Salad is this summers go-to for an easy and delicious side salad. Romaine lettuce is grilled and topped with bacon, toasted hand-torn croutons, parmesan cheese and the creamiest lemon dressing

Prep Time: 15mins

Cook Time: 6mins

Total Time: 21mins

Servings: 4 servings

INGREDIENTS:

FOR THE DRESSING:

1/3 cup mayonnaise I use a light mayo

1 teaspoon garlic (grated)

1/2 large lemon zest and juice

1/4 teaspoon kosher salt or to taste

freshly ground black pepper to taste

FOR THE SALAD:

8 slices center cut bacon

2 cups seedy whole grain bread hand torn into pieces

2 medium romaine lettuce heads halved

garlic olive oil or regular, for brushing

pickled red onion

parmesan cheese shavings

INSTRUCTIONS:

MAKE THE DRESSING:

In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.

MAKE THE SALAD:

Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.

Preheat your grill to 500°.

Meanwhile, cut your romaine in half and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 mintues before turning. Repeat on the second side before transferring to a platter.

Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.

Nutritional Info:

Serving: 1wedge | Calories: 439kcal | Carbohydrates: 20g | Protein: 17g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 52mg | Sodium: 1162mg | Fiber: 2g | Sugar: 9g

Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.

Active Time: 20 mins

Total Time: 20 mins

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, grated
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 cups torn green-leaf lettuce
• 4 cups baby spinach
• 2 cups shredded cooked chicken
• 1 cup halved grape tomatoes
• 1 cup halved and sliced cucumber
• ½ cup slivered red onion
• ⅓ cup sliced pepperoncini
• ⅓ cup crumbled feta cheese
• 2 tablespoons toasted unsalted sunflower seeds

Directions: 

Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl.

Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat.

Serve sprinkled with feta and sunflower seeds.

Nutritional Info:

Serving Size about 2½ cups

calories 66 total carbohydrate 14g dietary fiber 4g total sugars 7g protein 49g total fat 24g saturated fat 5g cholesterol 130mg vitamin a 6881iu sodium 591mg potassium 1068mg

This delicious, refreshing watermelon salad recipe is meant for hot summer days. With feta, avocado, mint & lime, it’s the perfect mix of savory & sweet

Once summer rolls around, I can’t get enough of salads made with a mix of peak-season fruits and veggies. I love a good sweet & savory combination, and this watermelon salad with feta, mint, avocado, and a tangy lime dressing is exactly that.

Every year, as soon as I spot a good watermelon, I rush home to make this recipe. It takes minutes to throw together, and it’s incredibly refreshing. Try it once, and you’ll have it on repeat for the rest of watermelon season

What to Serve with Watermelon Salad

I love to make this salad for cookouts. It pairs well with whatever you’re grilling, whether that be portobello mushroom burgers or dogs, black bean burgers, veggie burgers, or corn on the cob.

It’s also good with picnic sandwiches like these chickpea shawarma wraps, these BBQ jackfruit sandwiches, this caprese sandwich, or this mushroom po’ boy.

If you have extra watermelon, make watermelon margaritas! If you don’t have extra watermelon, you can never go wrong with classic margaritas.

If you love this watermelon salad recipe…

Try more of my favorite fruity salads like this strawberry caprese salad, this watermelon tomato salad, this summer slaw, or this corn salad!

Watermelon Salad with Feta & Mint

Prep Time: 15mins

Total Time: 15mins

Serves 4

This refreshing watermelon salad is one of our favorite summer sides. Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon.

Ingredients:

Dressing

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lime juice
• ½ garlic clove, minced
• ¼ teaspoon sea salt

For the salad

• 5 cups cubed watermelon
• 1 heaping cup diced English cucumber
• ¼ cup thinly sliced red onions
• ⅓ cup crumbled feta cheese
• 1 avocado, cubed
• ⅓ cup torn mint or basil leaves
• ½ jalapeño or serrano pepper, thinly sliced, optional
• Sea salt

Instructions:

• Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.
• Arrange the watermelon, cucumber, and red onions on a large plate or platter.
• Drizzle with half the dressing.
• Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Broccoli is amazing in salads, it adds crunch, nutrition and flavor. 

Broccoli in salads is my favorite. I especially love this Broccoli Cashew Salad that is on the blog. But this Broccoli Apple Salad became an instant favorite! As I was eating it, I just couldn’t get enough! I knew this salad would be amazing but I wasn’t expecting it to become a new favorite! SO many delicious new textures and flavors in this salad. The broccoli, carrots, and red onion, was followed by the sweetness of the apples and dried cranberries. The pecans added another yummy flavor and crunch. The creamy dressing on top was THEE best. It completed this fresh and delicious salad perfectly. I know that if you make this salad, it will become an instant favorite as well!

At first you might think that broccoli and apples don’t go together, but they do, trust me. This is truly one of the best salads out there. It’s healthy, full of flavor and the dressing is even light. I traded out some of the mayonnaise for greek yogurt, giving you a boost of calcium, protein and cutting the fat. All without compromising on taste and tang. It’s going to be a new go to salad for sure!

Why This Recipe Needs to be Made Today!

Besides being extremely delicious this broccoli apple salad has so many pros to it, you will truly want to keep this recipe close by.

Nutritious: Packed with vegetables and fruit and even nuts, this broccoli salad is an immune boosting, fiber enhancing delicious dish. This salad is high in vitamin C, K and A plus it’s high in fiber. Pecans add protein and a healthy fat. Even though you have mayonnaise in the dressing, it’s such a big salad that the amount you’ll actually ingest is just little. Unless you eat the whole thing, which I wouldn’t blame you. It’s extremely diet friendly.

Make Ahead: This broccoli apple salad actually tastes better if it sits for at least an hour. The flavors and the dressing all meld together in the most fantastic way. This non lettuce salad is full of hearty ingredients so this will stand up to being made ahead of time beautifully. It’s a great choice for packing in lunches, taking to potlucks, and having as leftovers. Make it ahead of time and free up time for making other dishes before dinner.

Colorful: It’s been said we should eat the rainbow! Well, this broccoli apple salad is definitely a rainbow of colors! It’s as fun to look at as it is too eat! Not only isn’t appealing to the eyes, but to the tastebuds too! It’ll be a salad that gets eaten first at your next picnic

Hearty and Satisfying: This salad is packed with nutritious ingredients that will not only taste good, but fill you up. The crunchiness satisfies your desire to chew and the high fiber will fill up your tummy!

Pour the dressing over the salad ingredients. 

Tips and Variations for Creamy Broccoli Apple Salad

This salad is delicious as a side dish for beef, fried chicken or even salmon. Or make it a highlight in a light meal served with a refreshing fruit salad and some bread sticks. Yummy!

Make it Easy: You can make the prep for this salad even easier by buying pre shredded carrots, and pre cut broccoli florets.

Substitute Dried Cranberries: Use raisins, golden raisins, or dried cherries instead of the cranberries if you wish.

Nuts: Try using walnuts or cashews instead of pecans. Also try toasting them in a pan on the stovetop till fragrant and slightly browned for added flavor.

Cheese: For a twist add blue cheese to the broccoli apple salad which adds incredible flavor.

Apples: I used gala apples in this recipe. You want an apple on the sweeter side. Try Fuji or Braeburn as well for excellent results.

Prep Time: 20mins

Total Time: 20mins

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli apple salad, broccoli salad

Servings: 6 Servings 

Ingredients:

• 4 cups fresh broccoli florets (about 2 medium heads)
• 1/2 cup shredded carrots
• 1/4 cup diced red onion
• 2 large apples finely chopped (I used gala apples)
• 1/2 cup pecans coarsely chopped
• 1/2 cup dried cranberries

Creamy dressing ingredients:

• 1/2 cup lite mayonnaise
• 1/2 cup low fat greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

How to Store Apple Broccoli Salad

Broccoli Apple Salad keeps great for up to 3 days before it will start to really get soggy. It’ll still be good for another 2-3 days after, but the quality of the vegetables and fruit will decrease rapidly. If you plan to eat it all week long, try dividing the salad in half and only add dressing to the half you are eating up first. It will help keep the sogginess at bay

Nutritional Info:

Calories: 215kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 272mg | Potassium: 334mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2217IU | Vitamin C: 60mg | Calcium: 63mg | Iron: 1mg

 

Active Time: 15 mins

Marinate Time: 12 hrs

Total Time: 14 hrs 15 mins

Ingredients:

2/3 cup extra-virgin olive oil

2 1/2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon dried herbes de Provence or Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

3 large ripe beefsteak-style tomatoes, cored and cubed into ¾-inch chunks

1 medium red onion, halved and sliced into thin half-moons

1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in ½-inch chunks

Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)

Directions

Make dressing:

Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.

Add cucumbers, tomatoes, and onions:

Add the vegetables, and toss well to coat and combine.

Marinate:

Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.

Season and serve:

Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.

Frequently Asked Questions

Should you eat cucumbers and tomatoes in a salad together?

Yes, absolutely. Cucumber and tomatoes are natural partners in a salad—and we like them even more with onions.

Should I leave the skin on a cucumber for a salad?

This is up to you and what you prefer. English cucumbers have softer skins, so they’re OK to leave on. Kirbys are a bit tougher, so you might prefer to run a vegetable peeler down them before you slice.