Spring and summer are definitely salads. Everything is in season, crisp, colorful and fresh. The best way to get the most out of these summer veggies, especially as the temperatures start to rise, is to let them shine with little to no effort. However, simplicity does not mean boring. The best vegetable-based salads have a balance of flavors and textures that make for a filling meal on its own. These are the salads our Eater editors focus on no matter the season.
Black bean, corn and avocado salad
Joanna Sismal, Joe Cooks
I love this easy salad all year round, but it’s especially delicious in the summer when tomatoes and kitchen temperatures are at their peak. An ideal “too hot to cook” meal, this salad gives me little thought. Simply open a can of beans and corn, coarsely chop the tomatoes and avocado, and sprinkle with chili and garlic powder (I choose to use on the spot). fresh ones that are too lazy to cut). It tastes just as good at room temperature or scooped up with chilled tortilla chips straight out of the fridge. Ideally, make enough for leftovers, as this recipe is easy to scale up and the lime juice keeps the avocado fresh, but it always runs out quickly in our house. — Bettina McAlinthal, Senior Reporter at Eater.com
Greek panzanella salad
Ina Garten, Food Network
Panzanella and Greek are two salads I don’t eat often, so it’s probably no surprise that I enjoy a mashup of the two. This version is courtesy of the venerable Ina Garten, she is one of my outdoor delights. Robust and robust in taste, it does contain tomatoes, but considering other flavors, it doesn’t rely on summer tomatoes as good as the traditional Panzanella. However, I choose Ina. Use “good” feta cheese for this salad. Stabilized crumbles will definitely keep your salad greens and simple ingredients from shining. — Missy Frederick, City Director
Tomato salad with corn, summer squash and roasted onions
Meryl Stubbs, Food52
This summer’s number one hot club is this salad. It has everything Allium can offer: corn, tomatoes, basil, sweet and sour dressing, roasted onions and fresh scallions. Having spent my childhood hating tomatoes, I’m always trying to make up for lost time, but this salad feels like the best way to enjoy all of the season. I love leafy green salads, but it’s nice to know that the salad doesn’t have to be the star. — By Jaya Saxena, Eater.com correspondent
Roasted halloumi cheese and nectarine salad
Zainab Issa bon appetit
I’m a big fan of salads with cheese, but halloumi has a special place in my heart. So this salad bon appetitI got it from Jump in the August 2022 issue. But what really won my heart was the tangy dressing, a simple mixture of lemon juice, olive oil, pomegranate molasses and sumac (a highly underrated ingredient). Both molasses and sumac add tartness and sweetness, complementing the fruity nectarines and giving a savory depth that complements the creamy halloumi. If pomegranate molasses isn’t an ingredient you want to keep on hand, tamarind (liquid) turns out to be the perfect substitute. You can also add cucumbers or yellow peppers for extra flavor, or mix this dressing with other salads. Think of it as a summer salad starter pack to infinitely adjust, adapt, and devour. — Ellie Krupnick, Executive Director of Editorial Operations, Lifestyle
lemon garlic kale salad
Julia Moskin, New York Times Cooking
I eat a lot of kale, usually sautéed or roasted. Raw kale salad can be hit or miss. Smaller versions can be found to contain a fair amount of roughage, and eating them can make you feel like you’re exorcising your colon. Kale needs to be handled with respect and firmness more than any other leafy green. That’s why I love Julia Moskin’s Lemon Garlic Kale Salad. There’s plenty of raw kale here, but it’s balanced out by the addition of toasted sliced almonds, grated palm, and a lemon-garlic dressing whose sourness gives everything an invigorating kick. . I’ve seen people who don’t “eat” much kale requesting this salad for seconds. Not a single sliced almond was left when I served it at a recent potluck. Like any good salad, adaptation takes time. You can use different nuts, omit the cheese to make it vegan, or use less dressing, and it works just fine. In other words, it’s a solid green hit. — Rebecca Flint Marks, Editor at Eater at Home
