Sumac Onion Salad
Sharp sumac onion salad with lemon, olive oil and parsley
What counts as a salad (and what changes the result)
A salad is defined more by its assembly than by a single ingredient. It can be raw or cooked, warm or chilled, and it may be built around leaves, vegetables, grains, pulses, noodles, fruit, seafood or meat. What makes it behave like a salad is the combination of bite-sized components and a dressing or seasoned element that ties them together. The main practical implication is moisture management: watery vegetables, juicy fruit and warm ingredients can dilute dressing and soften crisp elements. Salads that rely on crunch tend to be dressed close to serving, while sturdier bases such as potatoes, beans or grains can be dressed earlier so they absorb flavour without collapsing.
Top picks in Salad
Mu Saengchae (Korean Spicy Radish Salad)
Crisp radish salad with gochugaru, vinegar and garlic
Moroccan Beetroot Salad with Cumin, Lemon and Olive Oil
Beetroot salad with lemon, cumin and fresh parsley
Quinoa and Roast Vegetable Salad
Quinoa salad with roasted courgette, pepper and onion
Horiatiki (Greek Village Salad with Feta and Olives)
Greek salad with feta, olives, tomato and cucumber
Tonno e Fagioli (Tuna and Cannellini Bean Salad)
Tuna and cannellini bean salad with lemon and olive oil
Serving styles that suit a table of guests
Tossed green salads are quickest to assemble, but they are also the most sensitive to overdressing and to sitting around. Composed salads, arranged on a platter, keep delicate leaves and crisp toppings separate until the last moment and look tidy even when scaled up. Chopped salads sit somewhere in between: the small pieces catch dressing evenly, but they can lose crunch if left too long. Hearty salads built on grains, lentils or potatoes are naturally make-ahead friendly and often improve after a rest, especially when the dressing is oil-based or includes an acidic element. Warm salads, using roasted or sautéed vegetables, are best served with a dressing that can handle heat, such as a vinaigrette, rather than one that may split.
All recipes in Salad
Tabbouleh with Grilled Halloumi
Bulgur tabbouleh with parsley and mint, topped with grilled halloumi and lemon
Chicken Tikka Salad Bowl
Chicken tikka on lettuce, cucumber and tomato with coriander yoghurt dressing
Cobb Salad with Ranch Dressing
Romaine Cobb salad topped with chicken, bacon, eggs, avocado and ranch dressing
Watercress and Smoked Trout Salad
Light watercress and smoked trout salad with cucumber and lemon dressing
Straccetti di Manzo (Seared Beef Strips with Rocket and Parmigiano)
Thin seared beef strips tossed with rocket, Parmigiano, olive oil and lemon
Ensalada de Navidad (Spanish Christmas Potato and Tuna Salad)
Spanish Christmas salad with potatoes, carrots, peas, tuna, eggs and roasted red peppers
Wedge Salad with Bacon and Ranch
Crisp iceberg lettuce wedges topped with ranch, smoky bacon, cherry tomatoes and spring onions
Salade de Betteraves et Noix (Roasted Beetroot and Walnut Salad)
Tender roasted beetroot tossed with walnuts, sharp vinaigrette and a little goat’s cheese
Panzanella (Tuscan Bread Salad)
Panzanella bread salad with soaked stale bread, tomatoes, cucumber, basil and vinegar dressing
Poached Salmon with Hollandaise and Asparagus
Gently poached salmon served with steamed asparagus and rich lemon hollandaise
Coban Salatasi (Turkish Shepherd Salad)
Turkish shepherd salad dressed with lemon juice, olive oil, parsley and oregano
Vietnamese Chicken Salad Bowl
Shredded chicken with crisp veg, herbs and a lime fish sauce dressing
Dressings and add-ins that keep salads balanced
Think in contrasts: crisp with creamy, sweet with sharp, and soft with something toasted or crunchy. A simple vinaigrette suits tender leaves and vegetables because it coats lightly and doesn’t weigh them down. Creamier dressings cling well to sturdier ingredients such as potatoes, pasta or shredded vegetables, but they can mute delicate flavours, so a bright note like lemon, vinegar, capers or mustard helps. If you’re adding salty elements such as cheese, olives or cured fish, keep the dressing less salty and let those ingredients do the seasoning. For salads served alongside rich mains, bitterness (radicchio, endive) and acidity cut through; alongside lighter dishes, herbs and aromatics can provide the lift.
Where to look next
If you know the cuisine you’re cooking, browsing by Cuisine can help you match the salad’s dressing style and typical add-ins to the rest of the menu. Cooking method is also useful for salads, especially when you’re choosing between raw, blanched, roasted or grilled components that change texture and how well the salad holds after dressing.
Belgian
Konijn met Mosterd (Rabbit in Mustard Sauce)
Braised rabbit finished with Dijon mustard and double cream
Greek
Soutzoukakia Smyrneika (Spiced Meatballs in Tomato Sauce)
Greek spiced beef meatballs in tomato sauce
Portuguese
Arroz de Tomate (Portuguese Tomato Rice)
Portuguese tomato rice simmered with onion, garlic and stock
Indian
Thandai (Holi Spiced Milk Drink)
Chilled thandai made with spiced milk and blended almonds
Sauté
Caponata Siciliana (Sicilian Sweet and Sour Aubergine Stew)
Sweet and sour aubergine stew with capers and olives
Bake
Bacalhau à Gomes de Sá (Portuguese Salt Cod Casserole)
Portuguese salt cod bake with potatoes, eggs and olives
Bake
Vol-au-Vent (Chicken and Mushroom Puff Pastry Cases)
Vol-au-vent with chicken and mushrooms in creamy sauce
Simmer
Warm Milk with Honey and Cinnamon
Warm milk sweetened with honey and finished with cinnamon
Frequently asked questions
What’s the difference between a tossed and a composed salad?
A tossed salad is mixed with dressing so every leaf is coated; it’s fast but can wilt if it sits. A composed salad is arranged, often with dressing served separately or spooned over at the end, which helps delicate elements stay crisp.
How do I stop a salad going watery?
Dry leaves thoroughly, salt juicy vegetables briefly and drain if needed, and let cooked ingredients cool before combining. Keep very wet items and the dressing separate until close to serving when the salad relies on crunch.
Can salads be made ahead?
Many can, but the approach matters. Prep components in advance, then assemble at the end. Sturdy salads with grains, beans or potatoes often tolerate early dressing; leafy salads usually do not.
What makes a salad feel substantial enough to stand on its own?
A hearty base (grains, pulses, potatoes), a protein element (eggs, fish, meat, tofu) and a dressing with enough body to bind the ingredients. Texture helps too: something crunchy and something fresh.
Should I dress salad in the bowl or on the platter?
A bowl makes it easier to coat evenly with a small amount of dressing. A platter suits composed salads and helps keep delicate toppings crisp; you can spoon dressing over or serve it alongside.
Choose the structure first
Decide whether your salad needs to stay crisp, travel, or sit on the table for a while, then pick a base and dressing that behave accordingly. Once that’s set, the flavour details are easy to tune to the rest of the meal.
