Salads

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil...

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.

The herbed vinaigrette here would be lovely on any summer lettuces.

This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer ...

For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fis...

Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-...

Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place ...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with...

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

In this riff on corn chowder, the Beekman boys toss corn, potatoes and bacon with cider vinegar. They grow at least f...

Underripe peaches are fantastic in a salad because they're super-crunchy and just a bit sweet. Grace Parisi mixes...

Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephani...

Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter vari...

Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead ...

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the sam...