Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrela…
Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrelated — I began intensely craving the combination of peaches and blue cheese even though I can’t think of a time when they’ve crossed paths in my kitchen. Once we got home, I beelined for Salad Freak by Jess Damuck [Amazon, Bookshop, More Indies], a cookbook that came out this spring, because I had a hunch she’d put the idea in my head and sure enough, she had a combination of stone fruit and blue cheese waiting to fulfill my wayward vacation craving.
If you are thinking you don’t need a cookbook for salads, as I might have in the past, I’m here to tell you how wrong we are. We do, if not for exact measurements then for inspiration. For more creative ways to throw together what’s left in your fridge so nothing goes to waste. And to figure out what to eat when you’re in the third heat wave [fourth? fifth? heat waves are just a continuum now, aren’t they?] of the summer and everything you thought you’d want to cook in August no longer makes sense because it’s too hot to cook. Damuck’s book has us covered. There’s a breakfast salad with yogurt, cucumbers, eggs, and toasted seeds. There are soba salads and shredded kale salads and tortellini salads dressings with miso-mayo and horseradish goat cheese and a BBQ chicken cobb beloved by Snoop Dogg and every single thing is just a little bit unexpected and delivering the freshness I need right now.
This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch as the flavors only get better overnight. Lentil Salad I love warm lentils, like in my Chicken and Lentil Soup and Lentils and Rice with Eggs and Bacon, but I was […]
This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch as the flavors only get better overnight.
Lentil Salad
I love warm lentils, like in my Chicken and Lentil Soup and Lentils and Rice with Eggs and Bacon, but I was never really a fan of lentils in a salad (I’m a picky legume eater). But that all changed years ago when I bought a cold lentil salad at a health food store. I enjoyed everything about it – except for the high price. Lentils are so affordable to cook at home, so I knew I had to try making the salad myself. My homemade version was a fraction of the cost of the store-bought one, so save your money, and make this salad ASAP! It’s also vegan, high in fiber and protein, and only about 100 calories per serving.
This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.
Got ripe mangos and need a way to use them? Try this bright and beautiful Mango Salad recipe! There’s nothing like the honeyed sweetness of a juicy mango, and here’s a fresh way to accessorize it. Pair it with cool cucumber, crunchy bell pepper, and herbaceous mint and cilantro, then cover it all in a honey lime dressing. It’s irresistibly refreshing and a versatile side dish for any plate: ideal with fish, veggie mains or even tacos. It’s always a huge hit at our house: and we hope it will be at yours!
Ingredients in mango salad
You can build a mango salad in many different ways, but we love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here’s what you’ll need for this salad recipe:
Mangos
Red bell pepper
English cucumber: we prefer the mild flavor and bright green color of an English cucumber: and you don’t need to peel it! If you use a standard cucumber, make sure to peel it.
Red onion
Fresh mint: the fresh herbs make the dish! Seek out fresh mint if at all possible; don’t substitute dried. If it’s growing season, mint is easy to grow at home.
Fresh cilantro
Lime juice
Honey or maple syrup
Salt and pepper
How to cut a mango
The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:
Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
Scale it up!
This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.
Ways to serve mango salad
Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:
In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.
Notes
*For a larger salad, use 3 ripe mangos and add more salt to taste.
When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.
We love it for picnics i…
When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.
We love it for picnics in the park, as a side dish for BBQs, or as part of a summer meal. Make it a meal by pairing with tempeh or grilled tofu or chicken skewers (recipes coming soon!).
Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.
Here’s the best recipe for when watermelon is in season, hands down: Watermelon Feta Salad! This classic combination of sweet juice melon and salty cheese is one of summer’s great pleasures. This summer salad has grown to massive popularity in recent years, and for good reason: it’s fast and easy to make, and has a lazy, laid-back vibe that screams flip flops, pool parties, and picnics.
What is watermelon feta salad?
Watermelon feta salad combines fresh cubed watermelon with feta cheese, and is often topped with olive oil or a quick vinaigrette. The origin of this salad may be Egyptian in origin, and it’s consumed in the Middle East and Mediterranean regions.
Why it works? It’s a refreshing dish for hot weather, and highlights the pairing of sweet fruit with salty cheese, an age old tradition in these cuisines. So while you may see it all over Pinterest: no, it was not invented by social media influencers!
Ingredients for watermelon feta salad
This watermelon feta salad recipe was the very first recipe we ever wrote for this website, back in August 2010. So much has changed since then, of course. But this salad recipe has grown massively in popularity! You’ll often see this type of recipe at summer potlucks and cookouts. Some recipes use a quick vinaigrette to dress the watermelon, but we like a simple drizzle of olive oil. Here are the watermelon feta salad ingredients:
Ripe watermelon
Feta cheese
Fresh herbs: basil or mint
Olive oil
Salt and pepper
The best part of this concept is you barely need to measure. Cube the watermelon, drizzle with oil, and sprinkle with herbs. It’s that easy! We prefer the fresh bite of a watermelon feta mint salad, but it’s nearly as delicious with fresh basil.
How to find a ripe melon (important!)
Because this watermelon feta salad is so simple, it’s important that you buy the best quality ingredients. An unripe watermelon tastes bitter and flat: not at all what you need for this salad! Here’s how to select a great ripe fruit:
Shop in watermelon season. It’s the only sure way we’ve found to get a great fruit.
Look for the field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).
Look for a watermelon that feels heavy for its size. That means there’s lots of juice inside! Honestly this one is hard to assess in the grocery, but keep it in mind when you’re shopping.
Buying the best feta cheese
Equally as important is the feta cheese you purchase. Skip the pre-crumbled stuff, and go for a block of full-fat feta cheese. This kind of feta has the best flavor, and it’s most like the feta served in Greece.
You also want to avoid feta that’s made from cow’s milk, as that’s not true feta. It crumbles more easily, which isn’t what you want. Feta from Greece has incredible flavor if you can find it! We’ve been able to locate Greek feta at our local grocery store.
Storage and make ahead instructions
This watermelon feta salad is best freshly made, so we have a few tips for making it ahead:
Cut the watermelon and store it separately. Cut watermelon releases a lot of liquid. So the best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving.
Leftovers store up to 2 days. However, this salad is sub-optimal as leftovers because it releases so much juice. It does work, but it’s better for laid back lunches than impressing dinner guests.
Variations on watermelon feta salad
There are lots of variations on watermelon feta salad, swapping in different cheeses, herbs, and dressings. Here are a few options:
Mint and lime: This Watermelon Mint Salad is a favorite variation! Add lime juice and mint, and skip the feta entirely.
Onion: Add red onion slivers or minced shallot for a hint of savory spice
Baby arugula: Add baby arugula for a fluffy texture
More watermelon recipes
Watermelon feta salad is one of our top ideas for using this summery melon! But there are many more great ways to use this summer fruit. Here are some top watermelon recipes to try next:
Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
Category:Salad
Method:Raw
Cuisine:Salad
Diet:Vegetarian
Keywords: Watermelon feta salad, watermelon feta mint salad
Made with red potatoes, plenty of bacon, and a tangy vinaigrette, this German potato salad is a delicious mayo-free side dish for any time of year. Would you believe me if I told you that a lot of people in my family often look forward to my side dishes more than my desserts? Well, it’s …
Made with red potatoes, plenty of bacon, and a tangy vinaigrette, this German potato salad is a delicious mayo-free side dish for any time of year.
Would you believe me if I told you that a lot of people in my family often look forward to my side dishes more than my desserts? Well, it’s true – especially if we’re talking summer side dishes.
Lately we’ve been loving a simple bacon, cheddar, ranch potato salad and this German potato salad. Basically just give us potatoes mixed with a delicious dressing and we’re good.
Of course, there’s always dessert, but I’m not going to lie, sometimes they’re fresh from the Costco bakery.
Summertime calls for quick, fresh, and satisfying meals that don’t require turning on the oven — and this salad hits all those marks! Flavorful, crispy salmon, fiber-packed black beans, and crunchy, colorful greens pair perfectly with our go-to 5-Minut…
Summertime calls for quick, fresh, and satisfying meals that don’t require turning on the oven — and this salad hits all those marks! Flavorful, crispy salmon, fiber-packed black beans, and crunchy, colorful greens pair perfectly with our go-to 5-Minute Smoky Chipotle Dressing and Peach Cucumber Salsa. Prepare your tastebuds for major deliciousness!
This 30-minute meal is rich in protein, antioxidants, and vitamins and minerals and is the answer for a nourishing lunch or dinner, especially on warm summer days.
For this contest, we (your community moderators) decided to take a slightly different approach and let our community help pick the theme. We narrowed it down to three choices: 1) a summer salad, 2) a dish with tomatoes, or 3) a no-cook dish. The voters…
For this contest, we (your community moderators) decided to take a slightly different approach and let our community help pick the theme. We narrowed it down to three choices: 1) a summer salad, 2) a dish with tomatoes, or 3) a no-cook dish. The voters have spoken and our latest contest is: Your Best Summer Salad.
With summer's welcome bounty of beautiful fruits and vegetables, it's hard not to want a salad every day. Local farm stands are bursting with sweet fruits, juicy tomatoes, and fragrant herbs—all ideal building blocks for a perfect summer salad.
This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.
Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! To be fair, barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But this whole grain is absolutely ideal: its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. On first bite, we were both smitten…and a bit surprised, honestly: it’s weirdly delicious! It’s our new favorite for cookouts, picnics, and make-ahead lunches.
Ingredients for barley salad
This barley salad is a Mediterranean-style salad featuring crunchy veggies, herbs, feta cheese, lemon and olive oil. It’s quick and simple to put together, with the formula: make the grain, chop the veggies, and add the dressing. You’ll need about 30 minutes and these ingredients to put it together:
Pearl barley: see below for more about types of barley
Garlic
Shallot
Cherry tomatoes
Bell pepper
Fresh herbs: we used parsley and basil
Feta cheese crumbles
Lemon juice and lemon zest
Olive oil
Salt and pepper
Types of barley
There are two types of barley you can use for this barley salad: hulled and pearl. The difference is similar to white rice vs brown rice: like brown rice, hulled barley has less of the grain removed. We like using pearl here because it cooks faster, but some people prefer the nutritional profile of hulled. However, the nutritional differences between the two aren’t very significant! Pearl barley is still a great source of protein and fiber.
Hulled barley has just the outer husk of the grain removed, so it has more fiber than the pearl variety. It’s darker in color and takes about 1 hour to cook.
Pearled or pearl barley is the more common form that has the outer husk and bran layers removed. It takes less time to cook, about 30 minutes. It’s still very nutritious.
How to make barley salad: a few tips
This barley salad is quick and easy to mix up! There are just a few things to know:
Spread the cooked barley onto a baking sheet to cool. Spreading out the grains in a single layer makes them cool faster. To speed up the process, you can pop the sheet in the freezer for a few minutes to get the grains to come to room temperature.
You can also cook the barley in advance. Simply refrigerate 1 to 2 days until you’re ready to make the salad.
Use fresh herbs like parsley, basil or other. The easiest is to use all parsley: but you can also use a mix! We used parsley and basil. Other good options are dill or mint.
Storage info
This barley salad keeps well, so it’s perfect for make-ahead lunches or picnics! Store it refrigerated for up to 5 days. The flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt.
More grain salad recipes
Love a good grain salad? Here are a few more ways to make a tasty salad with whole grains:
¼ cup chopped fresh parsley or mix of herbs (we used parsley and basil)
½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
2 tablespoons lemon juice, plus zest of ½ lemon
1 tablespoon olive oil
Fresh ground black pepper
Instructions
Place the barley in a saucepan or pot with 3 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer 25 to 30 minutes (or 45 to 1 hour if using hulled barley; you can add more water if the pan becomes dry).
Drain any excess water. Place the barley in a single layer on a baking sheet and allow to cool for a few minutes (pop it in the freezer for 2 minutes to speed up the process and get the grains to room temperature).
When the barley is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine.
Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
Are you looking for the perfect fresh spring salad for grilled dishes? This sweet potato will be perfect. The unique combination of pomegranate, pineapple, and celery makes this salad juicy, crispy, and filling, which is ideal for hot days. You can eat fresh pineapple, pomegranate & celery salad alone or as an addition to spicy …
Are you looking for the perfect fresh spring salad for grilled dishes? This sweet potato will be perfect. The unique combination of pomegranate, pineapple, and celery makes this salad juicy, crispy, and filling, which is ideal for hot days. You can eat fresh pineapple, pomegranate & celery salad alone or as an addition to spicy grilled dishes. If you like a combination of sweet and spicy, you must try it.
How to choose the best ingredients for Fresh Pineapple, Pomegranate & Celery Salad
Pomegranate seeds: pomegranates will be the best if they have shiny, firm skin and a red-orange color. Pay attention to the fact that the rind is not hard or dry, which may mean that the granules are already ripe, or they may be spoiled inside. And in the second case, when the skin on the outside is less red, mostly orange and pink, it may mean that the fruit seeds will be less sweet and juicy.
Pineapple: How to choose a ripe pineapple? Right in the center, we look for the smallest leaf among the green pineapple leaves and try to pull it out. If it comes out without a problem, the fruit is ripe. Such a simple trick allows us to choose the best and most ripe pineapple in the store.
Celery: Fresh celery will have light green stems without overdrying and brown spots at the tips. This will be the best and the tastiest, full of nutritional values.
Lemon juice: The best lemon juice is the fresh, squeezed one.
Natural yogurt: The yogurt can be whatever you like. I always use very thick and fatty Greek yogurt.
Tips and tricks
You will squeeze the lemon juice most effectively as soon as you roll it on the countertop with a gentle press. In this way, the juice accumulated right next to the skin will also be perfectly squeezed, whether you use a citrus juicer or with just your hands.
My advice when you squeeze lemon juice with your hands is better to use a strainer so that you do not have to remove the seeds from the liquid.
It is an ideal salad for sunny and warm days. Perfectly refreshes and satiates at the same time. It is suitable as an addition to the grill or for a light snack. Taste it, and fresh pineapple, pomegranate & celery salad will often be on your menu.
Servings 4people
Calories 134kcal
Ingredients
1/2pomegranate seeds
1small pineapple
3stalks of celery
2handfulspecan nuts
1/2lemon juice
100gr natural yogurt
1clovegarlic
salt and pepper to taste
Instructions
Take the seeds out of the pomegranate fruit.
Then turn the pineapple and cut it into cubes.
Wash and finely chop the celery stalks.
Cut the pecans into pieces.
Put everything in a salad bowl.
Then prepare the dressing for the salad.
Dressing:
Squeeze the juice out of half a lemon and add to the yogurt.
Crush a garlic clove and chop finely or press it through a garlic press.
Mix everything well.
Season everything with salt and pepper.
Pour the salad with the dressing made in this way. Serve alone or with your favorite grilled meat. It is perfect for hot days because it is not only well-fed but also refreshes.
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