Vegetable Salads

Not all salads need to start with a base of greens. Some of our favorites are a mix of the best vegetables of the season. In spring, we like to char fava beans and toss them with garlic, tarragon and cubes of cheese to create a wonderful warm salad. And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine’s guide.

Most Recent

Triple-Pea and Asparagus Salad with Feta-Mint Dressing

My upbringing in Australia was unequivocally cross-cultural. Growing up in the suburbs of Sydney with Chinese parents, food was the pipeline to our heritage. My mum was a fervent cook, wowing her three hungry children with complex Cantonese flavors from her motherland. Our palates were accustomed to big flavors—stir-fried Asian greens laced with sharp fermented bean curd, steamed ‘porkcakes’ spiked with salted black beans, and hotpots that sang with salient notes of ginger and umami. With these punchy flavors as our dinnertime norm, the day my mum served steak with peas was always going to be memorable. While I still ate and appreciated meat during my early teens, it was the vibrant mound of peas that got my attention. Sure, I had eaten peas in omelettes and fried rice before, but I had never experienced peas as a side dish, so naked and unadorned. As I popped them into my mouth, each pea burst with a grassy sweetness that thrilled me. Soon, I would part ways with steak forever, but peas remain one of my ultimate comfort foods. While I enjoy peas all year round (you will always find a bag or two in my freezer for quick pantry meals), there’s sweet relief when the first peas of the season, in all their incarnations, appear. The arrival of green peas, snow peas, sugar snaps, and pea shoots signals promise and renewal, and the chance to reset our mind and our diet with a greener outlook. I usually kick off early summer by excessively gorging on peas. Sugar snaps and snow peas don’t even require cooking—snack on them raw or slice razor thin and add them to salads. And while it’s great to find pre-podded peas, there is something intensely gratifying in methodically tearing open a fresh pod and sliding out the pudgy, tender spheres. When purchasing fresh peas, choose pods that are bright green and plump, and on the smaller side—overlarge pods can house starchy peas. Make sure you don’t discard your pods – I recently discovered that the empty pea pods can be used to make veggie stock. The Venetian dish risi e bisi, a soupy rice with peas, is traditionally made with pod stock, which delivers an assertive pea flavor. This salad brings fresh flavors to the plate with confidence and swagger. Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of my favorite spring ingredients, asparagus, which are cooked on high heat until just tender yet still crisp with the slightest hint of charring to add smokiness. I’ve chosen farro as the workhorse grain in this salad—its distinct chewy, nutty texture is substantial both to the bite and to the appetite. Salty, lemony, and herbaceous, the feta-mint dressing will likely become your summer stalwart, as it is also perfect served with grilled vegetables, folded through warm pasta, or slathered on crispy roasted potatoes.

Peach, Tomato, and Fried Farro Salad with Burrata

When the evening light lingers and begs me to dine al fresco, I want something light but satisfying. I want something bursting with summer produce. I want something cool and refreshing that I can enjoy with a crisp glass of wine. Yep, I want a salad. But not just any salad, and certainly not a lame salad—which, to me, is a crime during a season ripe with so many amazing possibilities. This is the salad I make on those rare and lovely unhurried nights. It features the alluring combination of juicy peaches and even juicier tomatoes that are lightly coated in just enough dressing to moisten—so that nothing overpowers the flavors of the fruit. Hunks of creamy burrata pair beautifully here, offering luxurious richness that, again, does not compete with the fruit. The fried farro sprinkle is perhaps the best part. The grains are fantastically crunchy, like tiny Corn Nuts, with an irresistible nutty-earthy flavor. They’re quick and easy to make—especially if you start with store-bought pre-cooked farro (which I typically buy from Target). These pre-cooked grains are dry to the touch, which means they’re safe and ready to plop into hot oil. If you were to cook your own farro, you’d need to air it out for a few hours to remove all surface moisture so that the hot oil won’t pop and bubble over. (Trust me; I know this from experience.) You’ll only use half of the fried grains for this salad, but it makes sense to go ahead and fry it all up while you’re at it so you’ll have leftover crunchies to play with. They hold beautifully in an airtight container at room temperature for a week or in the freezer for three to four months. Use them on any salad, over a creamy soup, on casseroles, on pasta tosses, over scrambled eggs, and even on an ice cream sundae—basically wherever you crave a little crunch.

Shaved Artichoke Salad


The thinly sliced, crunchy raw artichokes are the star of this salad from chef Chris Behr of the Rome Sustainable Food Project. Buy the freshest ones you can get your hands on. A true test: The leaves should squeak when you squeeze them. Slideshow: More Artichoke Recipes

Yogurt-and-Cucumber Salad (Mast-o Khiar)


Mast-o khiar is a refreshing yogurt salad made with cucumbers, dill, garlic and shallots. It can be served alongside everything from Persian flatbread to meats and fish. Slideshow: More Cucumber Salad Recipes

16 Flavor-Packed Broccoli Salads

Turning boring broccoli into a flavor-packed salad is our favorite way to eat this vegetable. These recipes use fresh herbs, flavorful dressings and bright flavors to transform broccoli into a side dish your whole family will love--even the notorious broccoli haters. These salads and slaws are perfect for summer cookouts, holiday potlucks and casual family meals, and are a great way to add cheerful color and punchy flavor to your dinner table any time of year. Here, some of our easiest (and most delicious) recipes for broccoli salad.

Vegetable Salads

From a crunchy vegetable salad with ricotta crostini to a pita-chopped-vegetable salad, these are the best of Food & Wine's healthy and easy vegetable salads recipes.

More Vegetable Salad

Roasted Eggplant and Cauliflower Salad with Tahini Green 
Goddess Dressing


A mix of roasted and fresh vegetables, layered into a big dish and topped with watercress, makes a striking presentation here. The dressing, made with yogurt, tahini, anchovies and herbs, is the perfect topper. Slideshow: More Eggplant Recipes

Cucumber Salad Recipes

Cucumber salad is one of our favorite side dishes—it's a fun way to turn this simple vegetable into a flavor-packed salad, whether you want something creamy, spicy or crunchy. We love to mix them into light and fresh salads with chopped herbs, Greek yogurt and seasonal veggies for a fast and flavorful side. Cucumbers are also super healthy, and are a great produce pick any time of year. Check out our easy and delicious cucumber salad recipes for new inspiration and refreshing ideas.

Chicory-and-Beet Salad with Pine Nut Vinaigrette


Portland, Oregon, chef Naomi Pomeroy of Beast always soaks bitter greens like radicchio and escarole in ice water before serving them in salads; the soaking eliminates some of the bitterness and makes them extra crisp. For the best pine nut flavor in the vinaigrette, use the elongated, Italian variety. Slideshow: Beet Recipes