Salads

Summer Panzanella Recipe Bread and Tomato Salad)

Toasty, day-old country bread gets a second act in this sweet and garlicky Italian salad. Panzanella embodied the “waste not, need not” lifestyle of Tuscan villagers and originally featured onions before the 20th century. Nowadays, sweet, ripe summer tomatoes take center stage. The simple ingredients of this dish benefit from finding peak-season produce. Serve alongside …

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Bell Pepper Recipes to Ring in the End of Summer

Dear bell pepper. You sweet charmer, thank you for not trying to actively hurt us.  The milder cousin of the capsicum genus, the bell pepper is heftier and far milder than than most of its fiery cousins—but it’s hardly short on flavor. Red, green, and yellow versions of this colorful breed adorn conventional supermarket produce sections …

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Charred and Grilled Cabbage Slaw Recipe

In this offbeat cabbage slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. If you’re looking for a way to balance out all the meaty (or not meaty) things you’re grilling, check …

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Cucumber and Corn Salad with Pomegranate and Poppy Seeds

Pomegranate seeds add a pop of tart juice to each bite of this buttery late-summer salad with crunchy cucumbers and a toasty sesame oil vinaigrette. Sautéing corn intensifies its natural sweetness and if you have an abundance of it left over, use them in our favorite summer corn recipes. Cucumber and Corn Salad with Pomegranate …

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Tomato Cucumber Salad with Fennel Dressing

Chef Eli Sussman of Samesa updates the classic combination of tomatoes and cucumbers with heirloom varieties of the titular ingredients. Produce at the height of summer needs no embellishment. Here, he dresses them in a simple, caramelized fennel citronette. For more ways to use the shoulder-season vegetables, check out all of our tomato recipes. Featured in: …

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Charred Squash with Sardo Cheese, Mint, and Fresh Greens

This shoulder season salad has one indispensable ingredient: fire. Regardless of time of year, the recipe takes full advantage of whatever gourds are available. Hot wood fire draws depth and texture from watery summer squash and cucumbers, which are cooked until just al-dente, while a longer roast turns starchier red kuri pumpkins creamy and tender. …

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Grilled Vegetable and Barley Salad Recipe| Saveur

In Egypt, barley is typically eaten in a pudding for breakfast or dessert, but in this recipe from Suzanne Zeidy, it’s turned into a hearty salad with grilled vegetables, feta, and pistachios. Grain bowls like this one are a great way to clear out your fridge. Add just about any leftover cooked veggies, and dress with a light …

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Soba Salad with Lemon–Miso Vinaigrette

This refreshing noodle-based salad comes from Sonoko Sakai, a Japanese American Hollywood movie producer turned cooking teacher and food writer. Whether using fresh soba noodles or dried, take care to cook very gently—don’t walk away from the pot!—as they go from perfectly cooked to overdone in a matter of moments. For the greens, use any …

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