19 Timeless Salad Recipes: From Waldorf to Wedge

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What defines a quintessential salad? The majority of the selections highlighted here are primarily garden salads, constructed chiefly from leafy greens and various vegetables. While other forms, like chicken salads or fruit-based varieties, have their merit, the emphasis here is on well-known, time-honored salads—think of classics such as Waldorf, Caesar, Greek, and Italian. Additionally, there are basic templates that have been creatively adapted across numerous restaurants and countless households—a kale salad incorporating dried fruit, a wedge salad dressed luxuriously, or a simple green salad topped with crunchy goat cheese. One unifying characteristic is their remarkable flavor.

Caprese Salad

Matt Taylor-Gross

The Caprese salad exemplifies simplicity and deliciousness. However, it relies heavily on superior ingredients: fresh mozzarella, aromatic basil, prime extra-virgin olive oil, and ripe tomatoes are essential for true authenticity. When assembled at its finest, it remains unparalleled.

Greek Salad

Matt Taylor-Gross

This salad combines crunchy cucumbers, hearty tomatoes, tangy olives, and salty feta, seasoned with lemon, oregano, and mint, resulting in a delightful medley of textures and flavors. It’s a versatile dish that pairs especially well with pizza, providing a delicious balance.

Wedge Salad with Tahini Green Goddess Dressing

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster

This unique salad marries a traditional wedge of crisp iceberg lettuce with a nutty twist on the classic green goddess dressing, featuring tahini. The combination offers a visually striking and flavorful experience.

Caesar Salad

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

The Caesar salad is a beloved staple that proves its adaptability, making it suitable for nearly any occasion. This particular iteration amplifies the umami profile with decadent anchovy butter croutons, adding depth to an already iconic dish.

Big Italian Salad

Julia Hartbeck

The combination of radicchio, romaine, and iceberg lettuce provides a refreshing crunch complemented by the distinct flavors of peperoncini, olives, and cherry tomatoes. The oil-and-vinegar dressing, enriched with a touch of mayonnaise, adds a creamy contrast to the vibrant ingredients.

Niçoise Salad

Matt Taylor-Gross / Food Stylist Barrett Washburne

Originating from the south of France, this robust salad features a variety of components including tinned tuna, steamed potatoes, blanched green beans, hard-boiled eggs, olives, and anchovies. Julia Child proclaimed it one of her go-to summer meals, highlighting its satisfying nature.

Classic Coleslaw

Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis

With origins tracing back to ancient Rome, coleslaw has become a quintessential accompaniment at barbecue gatherings. Expertly crafted, this recipe incorporates a tangy-sweet dressing that perfectly balances the richness of barbecue meats, enhancing its role as both a side dish and a condiment.

Kale Salad with Cranberries, Almonds, and Goat Cheese

Maxwell Cozzi

Featuring dried cranberries for sweetness, fresh goat cheese for creaminess, and sliced almonds for crunch, this seasonal salad can be enjoyed year-round. An essential step is to massage the kale, enhancing its tenderness and flavor before serving.

Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette

Victor Protasio

Originating from Tuscany, this bread salad effectively utilizes stale bread. In this adaptation by food writer Samin Nosrat, day-old sourdough is transformed into crunchy croutons, pairing delightfully with cucumbers, red onions, and juicy tomatoes.

Grilled Chicken Salad with Herby Tahini Dressing

Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

Sliced grilled chicken breast serves as a favored companion to various salads. This recipe elevates that classic pairing with a marinade and tahini dressing infused with tangy za’atar seasoning, Dijon mustard, and a touch of lemon juice, balanced with a hint of honey.

Cucumber Salad

Julia Hartbeck

Delightfully simple, this cucumber salad features quick-pickled, thinly sliced cucumber rounds. The combination of vinegar and sugar creates a delightful balance of sweetness and acidity, making it a refreshing addition to any meal.

Grilled Onion Lyonnaise

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster

This classic salade Lyonnaise combines bitter frisée with salty bacon and a warm vinaigrette, crowned by a softly poached egg. Chef Justin Chapple adds grilled torpedo onions for an extra layer of sweetness and smokiness, enhancing this traditional dish.

Salade Catalane

Mary Jo Hoffman

Anchovies, roasted red peppers, and hard-boiled eggs are the hallmarks of a traditional salad Catalane. Food writer Steve Hoffman adapted this recipe into a chopped version following his experiences living in Autignac, France, a narrative he shares in his memoir A Season for That.

Watermelon Salad with Feta and Mint

Julia Hartbeck

A favorite summer dish, this salad combines the sweetness of ripe watermelon with cooling mint, tangy lemon juice, briny Kalamata olives, and rich feta cheese, finished with a dash of Tabasco for complexity.

Classic Potato Salad

Diana Chistruga

This recipe encapsulates the quintessential American potato salad, featuring a creamy mayonnaise base enriched with herbs, onions, and celery, highlighted by a touch of Dijon mustard for added depth of flavor.

Lemon Waldorf Salad

Quentin Bacon

The late Mark Peel reimagined the classic Waldorf salad, incorporating apples, celery, walnuts, and adding minerally frisée, romaine, and sliced radishes. His lemon, walnut oil, and cumin vinaigrette replaces the traditional mayonnaise, bringing brightness to the dish.

Cobb Salad with Roasted Sweet Onion Dressing

Con Poulos

Cobb salad, a hearty mix of chopped romaine, hard-boiled eggs, avocado, blue cheese, bacon, tomatoes, and chicken, is elevated by chef Sean Doty’s addition of buckwheat sprouts, corn, toasted pecans, and sweet roasted Vidalia onions, resulting in a richly textured dish.

Baked Goat Cheese Salad

Greg DuPree

Alice Waters’s recipe for baked goat cheese salad was recognized among the top 40 by Food & Wine in 2018. This composition features fresh lettuce paired with goat cheese baked in thyme and breadcrumbs, complemented by crunchy garlic croutons, creating a dish that is both delightful and satisfying.

Taco Salad

Helene Dujardin

Quick and bursting with flavor, this taco salad makes great use of leftover roast chicken or a store-bought rotisserie chicken. Its combination of cumin, chili powder, and cilantro ensures it’s a zesty favorite in the Tex-Mex repertoire.

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