Sumac and cinnamon heighten the flavors of this Israeli staple.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
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.
This briny mix of cauliflower and olives is a refreshing starter salad.
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
This dish is a refreshing adaptation of a more widely known version made with papaya.
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.
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
Use fine-grained bulgur for this refreshing, lemony salad.
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
This dish is a perfect garnish for falafel and is also delicious on its own.