To make a superior cucumber salad, all you’ll need is salt, a colander, and a bit of time. In Ina’s recipe, she has you toss ...

Hetty Lui McKinnon’s dumpling salads are in our NYT Cooking summer canon. This one starts with familiar elements but ends up ...

Panera Bread has been around since 1987, when it was first founded as St. Louis Bread Company. The fast-casual restaurant ...

Fresh, Fast, and Incredibly SatisfyingWhen you’re in the mood for something fresh, nourishing, and quick to prepare, this ...

Tender swordfish, seared on a stove-top grill with a vibrant salad of tomatoes, olives, cucumbers, and red onion, makes for a ...

When the sun is shining and the days are long, there’s nothing more satisfying than a fresh, crisp, and vibrant salad. This ...

In a large serving bowl, stir to combine the mayonnaise, ranch seasoning, and milk. Add the drained pasta to the bowl and mix ...

This refreshing dish combines crisp English cucumbers, juicy grape tomatoes, creamy mozzarella pearls, and a tangy homemade vinaigrette made with apple ...

When it comes to light summer fare, a salad is a usual go-to, especially with the bounty of produce available.

This umami-rich Japanese salad from 2000 F&W Best New Chef Takashi Yagihashi consists of salted cucumbers, cherry tomatoes, and plump shrimp that are dressed in mirin, rice vinegar, and sesame oil.

At the Hotel Bel-Air, chef Joe Garcia incorporates tomatoes into a salad drizzled with a tomato coulis. Photo by Joe Garcia.

California salad bars range from limp lettuce disasters to flavor-packed bowls that totally redeem your midday meal.