Citrus Octopus Salad
Chilled octopus salad with orange, lemon 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
Quinoa and Roast Vegetable Salad
Quinoa salad with roasted courgette, pepper and onion
Matjesfilet nach Hausfrauenart (Pickled Herring in Cream Sauce)
Pickled herring in sour cream with apple and gherkins
Smoked Salmon with Potatoes, Sour Cream and Dill
Smoked salmon with new potatoes, sour cream and dill
Thai Mango Chicken Salad
Thai chicken salad with mango, cucumber and peanuts
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
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
Nikkei Ceviche with Leche de Tigre
Nikkei sea bass ceviche with leche de tigre
Piyaz (Turkish White Bean Salad)
Turkish white bean salad with lemon dressing and sumac
Ajad (Thai Cucumber Relish)
Thai cucumber relish with red onion and chilli in sweet-sour dressing
Sichuan Cold Chicken with Chilli Oil
Chilled poached chicken dressed with chilli oil and black vinegar
Warm Cauliflower and Rye Salad with Dill and Mustard Dressing
Warm salad of roasted cauliflower and toasted rye with dill
Peruvian-Style Quinoa Salad with Avocado and Lime
Quinoa salad with avocado, tomato, red onion and lime
Ensalada Murciana (Tomato, Tuna and Olive Salad)
Spanish tomato salad with tuna, olives and sliced egg
Trucha a la Plancha (Griddled Trout with Salsa Criolla)
Griddled trout topped with salsa criolla, lime and coriander
Middle Eastern Cabbage Slaw with Sumac and Lemon
Crunchy cabbage slaw with lemon, sumac and herbs
Turkish Cucumber Salad
Cucumber salad with cherry tomatoes, red onion, dill and lemon
Ensaladilla Rusa (Spanish Potato Salad with Tuna)
Chilled Spanish potato salad with tuna, peas and mayonnaise
Kimchi Beurre Blanc Salmon with Steamed Rice
Pan-seared salmon with kimchi beurre blanc
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
Bouchées à la Reine (Vol-au-Vents with Creamy Chicken and Mushrooms)
Vol-au-vents filled with creamy chicken and mushroom sauce
Sauté
Poulet Moutarde (French Mustard Chicken)
Chicken simmered in a Dijon mustard and white wine sauce
Grill
Soupe à l’Oignon Gratinée (French Onion Soup with Gruyère Toast)
French onion soup topped with toasted baguette and Gruyère
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.
