Main Course Salads

Grilled Vegetable and Barley Salad

Sausage and Arugula Pasta Salad

Grilled Halloumi and Cherry Salad

Honey-Grilled Chicken with Citrus Salad

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »

Soba Salad with Marinated Cucumber and Ponzu

Seaweed Salad with Orange and Macadamia Nuts

Warm Wheat Berry Salad with Fava Beans and Trout Roe

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries topped with fennel. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »

Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette

Charred Asparagus and Egg Salad

Super easy and fresh, this is a perfect dish for spring, but also translates well to outdoor cooking in the summer. Get the recipe for Charred Asparagus and Egg Salad »

French Lentil Salad with Blue Cheese

A neutral base of lentil salad lets the pleasant sharpness of the Bleu d’Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad. Get the recipe for French Lentil Salad with Blue Cheese »

Soba Noodle Salad with Miso and Grilled Prawns

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »

Salade Niçoise

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.

Sautéed Crab with Avocado, Grapefruit and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »

Guatemalan Composed Salad (Fiambre)

Fiambre, which means “served cold,” is only eaten in Guatemala on All Saint’s Day.

Goose Confit and Fig Salad

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.

Chinese Chicken Salad

Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main.

Cobb Salad

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »