A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
Use fine-grained bulgur for this refreshing, lemony salad.
This dish is a perfect garnish for falafel and is also delicious on its own.
This salad comes from the namesake Seattle restaurant.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
The simplicity of this salad demands that you use only the freshest and most flavorful vegetables you can find.
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