Though salads are a lunchtime staple for many, crafting delicious versions requires some skill. The building blocks of excellent salads include using in-season vegetables (both cooked and raw), adding a variety of textured toppings, and coating everything in a dressing that marries all the flavors. Read on for more of our tips on making a fantastic salad, plus a few recipes to inspire you in the weeks ahead.
TIPS & TRICKS
The Fresher, the Better
Ultra-fresh veggies taste better than week-old, soggy produce. There’s a reason for that: Fruits and vegetables contain sugars that begin converting to starch once they’re harvested. If you grow your own vegetables, pick only what you plan to eat that day; otherwise, the farmers market is a better place to purchase fresh produce than a typical grocery store. Cut roots and tubers can actually be soaked in a bowl of freezing-cold ice water to increase their crunch.
Lettuce Is Optional
Not all salads require lettuce as the base! Other base options include grains, herbs, croutons (think panzanella), celery, or bok choy. Lettuce can be a supporting character or left out entirely.
Salt, on the Other Hand, Is Not
Salting vegetables, especially those with high water content, draws out extra water and flavor molecules. Cucumbers, celery, tomatoes, and even lettuce benefit from a gentle sprinkling of salt before being tossed with salad dressing. Be sure to salt each layer of your salad separately for the most control.
Dress Your Salad Gently
Skip the tongs and use your hands or a set of wooden spoons to toss your salad with your dressing. This will help you avoid bruising tender veggies and herbs. Be sure to add soggy and heavy items, like large chunks of tomatoes or homemade croutons, after your base vegetables have already been coated in dressing.
In-Season Vegetables + Crunchy Toppings + Dressing = Perfect Salad
At the end of the day, follow this equation from Bon Appétit to achieve delicious salad results every time: Make sure every bowl includes an in-season vegetable or two, a crunchy topping, and a homemade dressing. It’s difficult to go wrong!
RECIPES
Layered Panzanella
This bold salad from Cookie + Kate makes the most of everyone’s favorite summer fruits and vegetables, like cucumbers, tomatoes, and red onions. Homemade croutons will keep you full and provide a nice chew to the otherwise veg-heavy dish. A two- or three-day-old loaf of bread works best.
Tortellini and Spring Vegetable Salad
This Kitchn creation is a great example of a non-lettuce-based salad. Instead, pre-made pasta serves as the base for this spring veggie catch-all dish. Feel free to swap arugula for spinach, cucumber for radish, and toasted cashews for pine nuts.
Big Italian Sub Salad
Pretty much any sandwich can be deconstructed to make an exceptional salad—and vice versa. Here, Bon Appétit breaks down a classic Italian sub into a filling salad that features multiple types of meat, cheeses, and even some pickles. It’s a testament to the fact that nearly any ingredient can work in a salad!
Bright Spring Salad
Love & Lemons’ classic spring salad checks all the boxes: in-season vegetables and herbs, crunchy chickpeas, and a light and zesty dressing to tie it all together. You’ll want to double your batch of dressing and pour it over rice bowls and grain salads throughout the rest of the week!
Strawberry Spinach Salad
If you’re new to adding fruit to your salads, this spinach salad from The Pioneer Woman is a great place to start. Sweet slices of strawberries pair great with crunchy pecans and a touch of acidity in the poppy-seed vinaigrette. You can also top this salad with a pre-made balsamic vinaigrette for an even easier meal.
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