When the weather’s hot and summer ingredients are at their best, a hearty salad, like the Classic Salad Nicoise above, hits the spot. Here are some of our favorites — a quick weeknight dinner is just a few steps away.
|Chicken Tostada Salad|
This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla.
|Grilled Lamb Salad|
This gyro-inspired salad features lamb and greens alongside lightly grilled pita triangles.
|Tangy Summer Vegetable Salad with Bulgur|
Here, bell peppers, eggplant and zucchini are grilled and tossed with a vibrant mustard vinaigrette, then topped with blue cheese, walnuts and chickpeas for extra flavor and texture.
|Noodle Salad with Pork and Asian Lime Vinaigrette|
Chinese egg noodles are a versatile ingredient for soaking up flavor and making a salad into a heartier main-course dish — you can also substitute regular vermicelli pasta.
|Grilled Chicken Caesar Salad|
Adding grilled chicken turns a classic Caesar into a hearty main course; it’s a great use for any leftover chicken, too.
|Panzanella Salad with Tomatoes, Chickpeas and Tuna|
This modern take on a bread salad combines chewy cubes of whole-wheat sourdough with a tasty mixture of marinated tomatoes, tuna and chickpeas.
|Grilled Flank Steak Salad with Tomatoes|
Flank steak is a great choice for salads — slice it thinly so you can toss it easily with other ingredients.
Heaped with blue cheese, bacon, chicken and avocado, this restaurant menu staple is a hearty meal that guarantees you won’t be hungry until suppertime.
|Shrimp Salad with Potatoes and Green Beans|
Fresh dill, green onions, lemon, mustard and fruity extra-virgin olive oil are the vivid seasonings of this summery salad.
|Chopped Salad with Lemon-Chipotle Dressing|
Bold chipotle chilies perk up the lemon-basil dressing that flavors this salad. Serve it with crusty bread and finish with cooling slices of fresh melon.