11 essential salad recipes any man can learn how to make

here’s no such thing as a boring salad. With so many topping options, there’s no reason to feel underwhelmed when looking at leafy greens. The heartier, the better, and these big, bountiful bowls are filled to the brim with proteins and veggies and added levels to give the salad flavors and textures.

These 11 recipes are the best salad recipes that are perfect for your next weekday lunch or a fast and fresh dinner.

Mediterranean bean salad

(From The View From Great Island)

This colorful and crunchy mixed bean salad is packed with protein and perfect for a quick bite or a side.

Ingredients:

• 15-ounce can cannellini beans drained and rinsed
• 15-ounce can garbanzo beans chickpeas drained and rinsed
• 1 cup cherry tomato halves
• 2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)
• 1/4 red onion thinly sliced
• 1/2 cup peppadew peppers roughly chopped
• 1/2 cup black olives halved
• 1/2 cup pimento-stuffed green olives halved
• 1 cup assorted colorful bell peppers diced
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped marinated artichokes
• About 10 large basil leaves shredded

For the dressing:

• 1/4 cup extra virgin olive oil
• 4 tablespoons red wine vinegar or more to taste
• 1 teaspoon dried Italian herbs. I used thyme, oregano, and rosemary
• 1 garlic clove minced
• Salt and fresh cracked black pepper to taste

Method:

1. Whisk the dressing ingredients together and taste to adjust. Add more vinegar if you want a tangier flavor. Set aside.
2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
3. The salad will keep (if well covered) for several days in the refrigerator.

The best Greek salad

(From All The Healthy Things)

Filled with fresh veggies, salty feta cheese, and just the right amount of herbs and spices, this easy Greek salad is the perfect weeknight dinner side dish that will take just a few minutes to make.

Ingredients:

• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup diced green bell pepper
• 1 cup Kalamata olives
• 1 cup marinated artichokes, halved
• 1/2 cup quartered English cucumbers
• 1/4 cup thinly sliced red onion
• 6 ounces feta cheese, crumbled or cubed
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon dried oregano

For the Greek dressing:

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon oregano
• 2 cloves minced garlic
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper

Method:

1. Add all the ingredients to a large mixing bowl.
2. If you are making the Greek dressing, add all the ingredients to a food processor or blender and pulse or blend until well combined.
3. If you are using the Greek dressing, drizzle a little of the dressing over all the salad ingredients. Use a large mixing spoon or salad tongs to toss the salad until well combined. Add more dressing to the salad if needed or if you are not using a dressing, add more salt, pepper, and oregano to taste.
4. Serve the salad and enjoy!

Balsamic steak salad

(From Aberdeen’s Kitchen)

This is a 20-minute, delicious steak and salad dinner recipe with tomatoes, red onion, home-grilled corn, gorgonzola cheese crumbles, gremolata, and balsamic vinaigrette. It’s perfect for all-season grilling!

Ingredients

For the marinade:

• 1 pound sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

For the salad:

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 ounces gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved, and roughly chopped into 2-inch pieces
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed
• 1 tablespoon extra virgin olive oil (for drizzling corn)

For the gremolata:

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest

For the balsamic vinegarette:

• 3 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• Dash of salt and freshly ground black pepper

Method:

1. Marinate the steak: In a medium-sized bowl, stir together the ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
2. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
3. Preheat a cast-iron grill pan at medium-high heat or an outdoor charcoal grill. Drizzle corn on the cob with 1 tbsp olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
4. Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium-rare. Transfer the steak to a plate and let rest for five minutes. Slice thinly against the grain.
5. In a small bowl, whisk together the ingredients for the vinaigrette.
6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
7. Lay sliced steak on top of the salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.

Big salmon salad

(From RecipeTin Eats)

This mighty salmon salad is as good for you as it is delicious! The combination of avocado, edamame, tomato, cucumber, and golden-seared salmon drizzled with a fabulous Asian ginger sesame dressing gives this salad layers of flavor.

Ingredients:

• 3-4 salmon fillets, skinless
• 3/4 teaspoon salt and pepper, each
• 1 tablespoon oil
• 1 1/2 cups cherry tomatoes, halved
• 2 cucumbers, sliced (or 1 English/telegraph long cucumber)
• 1 large avocado, cut into 2/3-inch pieces
• 6 red radish, sliced
• 5 ounces leafy crisp lettuce of choice (6 big handfuls)
• 1 cup edamame, cooked per packet 
• 1 green onion, finely sliced on diagonal
• 1/4 cup crispy fried shallots 

For the Asian ginger sesame dressing:

• 2 tablespoons soy sauce (light or all-purpose)
• 2 1/2 tablespoons rice vinegar (aka rice wine vinegar)
• 1 tablespoon sesame oil (toasted)
• 3 tablespoons olive oil (or other neutral-flavored oil)
• 1 1/2 teaspoons sugar, any type
• 2 teaspoons fresh ginger, grated
• 1 garlic clove, minced
• 1/2 teaspoon black pepper

Method:

1. Place dressing ingredients in a jar and shake well.
2. Sprinkle both sides of the salmon with salt and pepper.
3. Heat oil in a nonstick skillet over medium-high heat. Place salmon upside down (i.e., skin side up), cook for 3 minutes or until deep golden. Turn and cook for another 2-3 minutes,or until cooked to your taste. Remove onto a plate and cool for 5 minutes.
4. Place lettuce in a large bowl. Drizzle with a bit of dressing and toss. Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame, and radish in piles around it.
5. Sprinkle with green onion and crispy shallots. Just before serving, drizzle all over with the remaining dressing.

Jerk chicken Cobb salad

(From The Seasoned Skillet)

This jerk chicken Cobb salad is a delightfully filling, super tasty, easy-to-make salad recipe with a Jamaican twist. It’s loaded with green leaf lettuce and topped with perfectly marinated jerk chicken, sliced avocados, cherry red tomatoes, bacon, feta or blue cheese, red onions, and herbs. Add a generous drizzle of the homemade honey mustard dressing for the perfect filling lunch or dinner.

Ingredients

For the honey mustard dressing:

• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

For the jerk chicken breast:

• 2 boneless, skinless chicken breasts, pounded to even thickness
• 4 tablespoons jerk seasoning marinade (see notes section)
• 1 tablespoon olive oil
• 2 tablespoons butter

For the Cobb salad:

• 2 heads green leafy lettuce, rinsed and roughly chopped
• 2 ripe avocados, seed removed, halved, and sliced
• 20 cherry tomatoes, halved
• 1/4 cup blue cheese or feta, crumbled
• 2 hard-boiled eggs
• 5 strips bacon, chopped
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoons fresh chives, chopped

Method:

1. In a small bowl, whisk together olive oil, honey, red wine vinegar, garlic, Italian seasoning, salt, and pepper to taste. Continue to whisk until the dressing has emulsified.
2. Place skinless, boneless chicken breasts that have been pounded to an even thickness in a flat dish with a cover. Add jerk chicken marinade and allow to marinate for at least an hour to preferably overnight.
3. When ready to cook, heat olive oil in a grill pan skillet or flat skillet. Add both chicken breasts to the hot skillet and cook for 5 to 7 minutes without moving them. Flip both chicken breasts over, adding another tbsp of butter to the skillet, if needed. Continue to cook the chicken for an additional 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Time will vary depending on the thickness of the chicken breasts. Remove chicken breasts from skillet; set aside and keep covered.
4. In a large salad bowl, make a bed (base) with the leafy green lettuce. Arrange the chicken, avocado, cherry tomatoes, feta, eggs, bacon, and red onions over the greens and garnish the salad with the chopped parsley and chives. Serve with dressing separately or toss in with the salad.

Shrimp Caesar salad

(From For The Love Of Gourmet)

Take the regular Caesar to the next level by adding some char-grilled lemon garlic shrimp topped with creamy avocado slices, crunchy croutons, shaved parmesan cheese, and a soft-boiled egg.

Ingredients:

• 3 slices cubed sourdough bread
• 4 tablespoons olive oil, divided
• 1/2 tablespoon garlic salt
• 1 pound raw shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 head romaine or green leaf lettuce, washed and chopped
• Shredded Parmesan cheese for topping

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 small jalapeno, seeds removed, finely chopped (optional)

Method:

1. Preheat oven to 350 degrees Fahrenheit. Spread the sourdough on a rimmed baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with garlic salt and toss with your hands to combine. Bake for 10-12 minutes until golden brown.
2. Meanwhile, cook the shrimp. Heat the remaining 2 tbsp olive oil in a large skillet or frying pan. Add shrimp, salt, pepper, chili powder, garlic powder, and onion powder. Cook until pink and no longer translucent, flipping over to cook on both sides evenly.
3. To make the dressing, whisk together mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, mustard, salt, garlic powder, pepper, and chopped jalapeno (if using).
4. To assemble the salad, place lettuce in a large bowl and toss with about half the dressing. Add more dressing as needed. Add shrimp and croutons and give a toss to combine. Serve immediately topped with Parmesan cheese.

Southwest tofu salad

(From Hell Yes It’s Vegan)

This Southwest salad with tofu and chipotle ranch dressing is super filling and is packed with delicious ingredients, like crispy seasoned tofu, black beans, corn, avocado, tomatoes, for a healthy but hearty meal.

Ingredients:

• 1 package super firm tofu
• 1 tablespoon extra virgin olive oil
• 1/2 packet taco seasoning
• 1 pound spring mix
• 10 ounces cherry tomatoes (sliced in half)
• 4 scallions (chopped)
• 2 ears corn (kernels shaved off)
• 1 can black beans (drained and rinsed)
• 1 avocado (sliced)
• 1/2 cup cilantro (chopped)
• 1/2 cup chipotle ranch dressing (or more to taste)
• Salt and pepper to taste

Method:

1. Preheat oven to 400 degrees Fahrenheit. Slice the tofu into 1/2-inch cubes. Add it to a bowl and gently toss with olive oil, taco seasoning, and cornstarch.
2. Spread tofu out on a baking sheet lined with parchment paper and bake for 40 minutes (or until golden brown), flipping halfway through.
3. Assemble your southwest salad with tofu. In a large bowl, add the greens, tomatoes, scallions, avocado, black beans, corn, and cilantro.
4. Top with spiced tofu nuggets and dress with chipotle ranch dressing. Add salt and pepper to taste.

Kale apple goat cheese salad

(From The Modern Proper)

This colorful, healthy kale salad recipe is loaded with crisp apples, goat cheese, and pumpkin seeds, then tossed with creamy apple cider vinegar dressing for a light and refreshing take on the regular kale salad.

Ingredients:

• 2 bunches of Italian kale, stems removed and finely chopped
• 1/2 cup creamy apple cider dressing (or more to taste)
• 2 sweetango apples, cut into matchsticks
• 4 ounces goat cheese, crumbled
• 1/2 cup pumpkin seed clusters

For the creamy apple cider dressing:

• 3/4 cup olive oil
• 1/4 cup apple cider
• 1/4 cup apple cider vinegar
• 1 tablespoon mayonnaise
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup pumpkin seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon vegetable oil
• 3 tablespoons sugar

Method:

1. In a small bowl, toss all the ingredients for the pumpkin seed clusters together. Set a small saucepan over medium-high heat and add the mixture. Heat, tossing constantly until the sugar starts to melt, about 3-4 minutes.
2. Turn the heat to medium or medium-low (depending on your stovetop). Continue to toss the mixture until all the sugar is melted and the pumpkin seeds are lightly toasted, about 2-3 minutes longer. Turn over onto a piece of parchment or wax paper. Let cool completely and break into large chunks.
3. In a small bowl add all ingredients for the dressing and blend until smooth. Set aside or make ahead. The dressing will last in the refrigerator for up to 2 weeks.
4. To assemble the salad, toss the kale in the dressing. If the salad seems too dry, add more dressing. Using your hands, squeeze or “massage” the kale while dressing it. This will make the kale more tender. Top with apple matchsticks, crumbled goat cheese, and sweet pumpkin seed clusters.

Salad nicoise

(From Lpfedme)

A classic French salad made with tomatoes, hard-boiled eggs, olives, and anchovies or tuna, dressed with a lemon vinaigrette to add a bright, briny flavor.

Ingredients:

• 4-6 anchovy fillets
• 1 pound fresh salmon or tuna filet, pan-seared
• 1/2 pound Mona Lisa potatoes, cooked and quartered
• 1/2 cup sliced black olives
• 4 cups of mâche or 1 head of butter lettuce
• 2 tablespoons olive oil

For the dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 tablespoons freshly chopped parsley
• 2 garlic cloves, minced
• Salt and pepper

Method:

1. In a small bowl, whisk together the ingredients for the dressing, chill until serving.
2. In a large pan, heat olive oil over medium heat. Add salmon/tuna filet and cook for 3-4 minutes on each side.
3. On a large serving plate, place lettuce leaves and top with onion, tomatoes, potatoes, radishes, olives, salmon/tuna, and anchovies.
4. Drizzle dressing and sprinkle with salt and pepper.

Moroccan quinoa salad

(From Cotter Crunch)

Layers of quinoa, spiced chickpea, dried fruit, pistachios, feta cheese, and vegetables make this salad a spectacular vegetarian main meal or side dish.

Ingredients:

• 1 1/2 cup to 2 cups cooked quinoa
• 2/3 cup chickpeas (canned/drained chickpeas or pre-roasted if you can find them)
• 1/3 cup chopped onion (red onion or green works best)
• 4-6 cups leafy greens
• 2/3 cup diced tomatoes
• 1/2 cup crumbled or cubed feta cheese (about 1 ounce)
• 4 figs (dried or fresh) or pitted dated (sliced or diced)
• 1 cup diced carrot or zucchini
• 1/2 to 1 ounce pistachios

For the dressing and garnishes:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar or red wine vinegar
• Lemon and a splash of juice
• 2 teaspoons honey
• 1/4 teaspoon each ground paprika and cumin,
• Sea salt and pepper to taste
• 1/4 cups chopped parsley leaves (fresh)
• 2 tablespoons chopped mint (or 3 mint leaves)

Method:

1. First, prepare your quinoa according to the package. Fluff with a fork and set aside.
2. Rinse your chickpeas (if using canned) and then toss them with a pinch of turmeric, ginger, and pepper. Mix with cooked quinoa.
3. Next, layer your salad — greens, grains, vegetables, figs, feta, chickpeas, onion, pistachios, and so on.
4. Whisk together honey, 1/3 cup olive oil, 2 tbsp of balsamic vinegar, and remaining dressing spices. Pour over salad and toss. Mix in your chopped parsley. Add a splash of lemon and lemon slices to garnish. Fresh mint on top to garnish (chopped or whole)
5. Serve immediately or cover and place in the fridge for up to 2 days. For longer storage or meal prep, keep the dressing separate until ready to serve.

Spicy Thai pork tenderloin salad

(From New York Times)

This bright and bold-tasting pork salad is made of lean pork tenderloin marinated with chiles, ginger root, and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts, and coconut for a vibrant dish that is perfect for a spice-loving crowd. 

Ingredients

For the marinade and dressing:

• 1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
• 2/3 cup thinly sliced shallots (about 4 shallots)
• 2/3 cup chopped cilantro leaves and tender stems
• 5 tablespoons light brown sugar
• 6 garlic cloves, grated
• 5 tablespoons soy sauce
• 5 tablespoons peanut or grapeseed oil
• Juice and zest of 4 limes
• 3-inch piece peeled ginger root, grated
• 2 tablespoons Asian fish sauce
• 1/2 teaspoon kosher salt, more to taste
• 1 to 2 Thai bird, serrano or jalapeno chile peppers, seeded and minced

For the salad:

• 8 cups Napa or regular cabbage, thinly sliced
• 5 whole scallions, trimmed and thinly sliced
• 2 small Kirby or Persian cucumbers, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 1/2 cups cilantro leaves
• 1 1/2 cups mint leaves
• 1 cup basil leaves
• 1 1/4 cups roasted cashews or peanuts, toasted and chopped
• 1/4 cup unsweetened coconut chips or large flakes, toasted

Method:

1. Pat pork dry with a paper towel. In a bowl, combine shallot, cilantro, 2 tbsps of sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt, and chile. Pour a quarter of the mixture into a blender, add the remaining sugar, and puree it until it’s smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
2. Place tenderloin in a large bowl and spread the paste all over the pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
3. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending on the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
4. In a large bowl, combine the salad ingredients, reserving the herbs, cashews, and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
5. To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing to taste.

More dressing recipes

Lemon dill vinaigrette

Here’s a dressing option that is on the lighter side and perfect for summer salads.

Ingredients:

• 3 tablespoons fresh lemon juice
• 1-3 tablespoons Dijon mustard (depending on desired spice level)
• 1-2 teaspoons honey (or another sweetener)
• 1 medium garlic clove, minced
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup mild-flavored oil (like canola, grapeseed, or avocado)
• 2 tablespoons chopped fresh dill

Method:

1. In a bowl, whisk together lemon juice, 1 tablespoon of Dijon mustard, honey, garlic, salt, and pepper until emulsified.
2. Slowly drizzle in the oil while whisking constantly to create a thick and creamy consistency.
3. Stir in the chopped dill. Refrigerate for at least 30 minutes before serving. This dressing will keep for up to a week in the fridge.

Creamy Italian dressing

Creamy Italian dressing is a delicious option that you can use for several different salads.

Ingredients:

• Mayonnaise (base for creaminess)
• Vinegar (for acidity) – red wine vinegar, white wine vinegar, or a combination of both
• Olive oil (for richness and flavor)
• Parmesan cheese (adds savory umami flavor)
• Dried herbs (like basil, oregano, and parsley)
• Sweetener (a touch of sugar or honey balances the tang)
• Garlic (fresh or powdered)
• Salt and pepper (to taste)

Method:

1. Whisk together the mayonnaise, vinegar, and olive oil in a bowl until it’s well combined.
2. Add the grated Parmesan cheese, dried herbs, sweetener, garlic, salt, and pepper. Whisk everything together until smooth and flavorful.
3. If the dressing is too thick, you can thin it out with a little bit of water or milk.