Raise your hand if you’ve been left with a wooden bowl full of soppy leaves, all the good bits of the salad—the cheese cubes, the toasted nuts, the roasted veg—excavated long ago by the smart, selective dinner guests. Now raise your hand if the same is the case on your personal plate.
Well, whoops. Why’d you buy (and wash, and dry) those leaves in the first place?
Do you really want to lose these tomatoes in a dense forest of leaves? Photo by
There’s a time for bowls of green, yes—but the time’s not high summer, when you want raw something but you know a plate of kale—even massaged kale—is not going to get the dinner job done, and when the best-tasting produce of all is at its very best-tasting (on the East Coast, at least).
At times like these, we don’t want to be hacking through a leaf forest, fork as machete; we want the good stuff—the stuff that’ll fill us up and makes it okay that it’s 400° F outside—to be the only stuff. We want the ratio of lettuce to stuff to be 0 : 1 (or 1/5 : 1 at most).
These 32 salads have shed their leaves (or most of them, at least) and are more delicious for it.
Half Roasted Tomato Salad with Salsa Verde by Sarah Jampel
Grilled Peach and Apricot Salad by Nicholas Day
Grilled Bread Salad with Broccoli Rabe and Summer Squash by EmilyC
Grilled Corn & Barley Salad with Tomato Vinaigrette
by Jen Balletto
Vietnamese Rice Noodle Salad
Avocado with Pomegranate Molasses, Tomatoes, Citrus, and Basil by Helenthenanny
It’s Hot to Be Cool Thai-Inspired Cucumber Salad by Amber Olson
Fattoush by Rivka
Tomato Salad with Grilled Corn, Feta, and Hazelnuts by Josh Cohen
Summer Cold Noodle Salad by Kendra Vaculin
Bloody Mary Steak Salad by Ali Slagle
Citrus Ginger Tofu Salad with Buckwheat Soba Noodles by Poppies and Papayas
Tomato Salad with Corn, Summer Squash and Roasted Onions by Merrill Stubbs
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga by Sara Jenkins
Roasted Potato Salad with Mustard-Walnut Vinaigrette by Shannon
Warm Chicken Salad by Merrill Stubbs
Watermelon Tomato Salad with Cumin and Fennel by Amanda Hesser
Maricel E. Presilla’s Cuban Avocado, Watercress, and Pine…
by Genius Recipes
Quinoa and Mango Salad with Lemony-Ginger Dressing
Torn Pita Panzanella/Fattoush with Salad Greens, Sumac & Feta Cheese by Sara Jenkins
Heirloom Tomato and Cornbread Panzanella by Kendra Vaculin
Grilled Peach, Halloumi, and Mint “Caprese” by MariaR
Summer Farro Salad
by Jennifer Perillo
Charred Corn and Avocado Salad with Lime, Chili, and Tomato
Plums with Burrata and Crunchy Roasted Lentils by Sippity Sup (Greg Henry)
Mediterranean Octopus Salad by Sasa and Jan
Charred Corn Salad with Quick Pickles and Lime Dressing
by Elizabeth Stark
Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing
Mango Cucumber Chile Salad by Sarah | Wisconsin from Scratch
Grilled Salad with Romaine, Peaches, Garlic Scapes, and Steak by Elizabeth Stark
Carrot and Radicchio Salad with Fig Balsamic Vinaigrette by Kenzi Wilbur
Puttanesca Panzanella by Laurie
This article was written by sarah jampel from Food52 and was legally licensed through the NewsCred publisher network.