Sarra Ina Garten’s salad recipes go way beyond basic greens, covering everything from a lemony kale salad with shaved Parmesan to a warm goat cheese salad over mixed greens to a tangy French potato salad with Dijon vinaigrette. These 20 picks bring bold flavors, fresh herbs, and plenty of variety to your table.
1. Kale Salad
Lacinato kale massaged with lemon zest, lemon juice, and a garlic-Dijon dressing until tender and bright. Shaved Parmesan and optional toasted breadcrumbs add a salty, crunchy finish. No cooking required, just chop and toss.
2. Cucumber Tomato Salad
Cherry tomatoes and English cucumber tossed with thinly sliced red onion, red wine vinegar, and fresh basil. Simple, bright, and ready in about 10 minutes with no cooking at all. It’s the kind of side that goes with everything.
3. Fennel Orange Salad
Paper-thin fennel slices paired with juicy orange segments and a light lemon-olive oil dressing. Fresh dill adds an aromatic, herby layer. Ready in 15 minutes, it’s a refreshing side for rich mains.
4. Snap Pea Salad
Crisp sugar snap peas blanched for just two minutes, then dressed in lemon juice, olive oil, and Dijon mustard. Fresh dill and mint give each bite a cool, herby lift. Done in about 12 minutes.
5. Roasted Beet Salad
Oven-roasted beets served over arugula with crumbled goat cheese and toasted walnuts. A balsamic-orange dressing with a touch of honey ties the earthy, tangy, and nutty flavors together. Takes about an hour, mostly hands-off roasting time.
6. Roasted Carrot Salad
Honey-glazed carrots roasted until caramelized, then tossed over arugula with crumbled goat cheese and toasted pistachios. A white wine vinegar and Dijon dressing adds a bright, tangy contrast. Ready in about 40 minutes.
7. Feta Watermelon Salad
Juicy watermelon cubes tossed with crumbled feta, fresh mint, and baby arugula. A simple lime and olive oil dressing keeps things bright and light. Perfect for hot summer days and ready in just 10 minutes.
8. Pomegranate Salad
Mixed greens tossed with ruby pomegranate seeds, crumbled feta, and toasted walnuts. A lemon-honey vinaigrette brings a sweet-tart balance to every bite. Ready in about 13 minutes with no cooking.
9. Cape Cod Salad
Granny Smith apples, dried cranberries, and toasted walnuts over mixed greens with crumbled blue cheese. An orange juice and apple cider vinegar dressing ties the sweet, tart, and savory layers together. No cooking, just assemble and serve.
10. Salad With Warm Goat Cheese
Golden panko-crusted goat cheese rounds pan-fried until crispy, then set over mixed greens with a Dijon-red wine vinaigrette. The warm, creamy cheese melts slightly into the salad. Ready in about 25 minutes.
11. Tabbouleh Salad
Bulgur wheat soaked in boiling water, then tossed with chopped parsley, fresh mint, diced tomatoes, and cucumber. Lemon juice and olive oil keep the flavors bright and clean. No cooking needed beyond soaking the grain.
12. Quinoa Salad
Fluffy quinoa tossed with cherry tomatoes, cucumber, red bell pepper, and crumbled feta. Fresh parsley, mint, and a garlic-lemon dressing make each forkful light and herbaceous. Ready in 30 minutes.
13. Greek Orzo Salad
Kalamata olives and crumbled feta give this orzo salad a salty, briny punch alongside cherry tomatoes and English cucumber. A lemon, olive oil, and oregano dressing ties it all together with Mediterranean flavor. Done in 25 minutes.
14. White Bean Salad
Cannellini beans dressed in lemon juice, Dijon mustard, and olive oil with halved cherry tomatoes, capers, and crumbled feta. Fresh parsley and basil stir in a bright, herby finish. No cooking required.
15. Lentil Salad
French green lentils cooked until tender, then tossed with diced celery, carrots, and red onion in a bold Dijon-red wine vinaigrette. Crumbled feta and fresh parsley round out the earthy, tangy bowl. Ready in about 35 minutes.
16. French Potato Salad
Baby potatoes dressed while still warm in white wine vinegar, Dijon mustard, and olive oil so they absorb every tangy drop. Fresh dill, parsley, and optional capers keep things light and herbaceous. Done in 30 minutes.
17. Herbed Potato Salad
Yukon Gold potatoes tossed in a bright lemon-Dijon vinaigrette loaded with fresh dill, parsley, and sliced scallions. No mayonnaise here, just olive oil and herbs for a lighter take. Ready in about 35 minutes.
18. Lemon Chicken Salad
Tender chicken breasts marinated in lemon juice, olive oil, and garlic, then served over arugula with shaved Parmesan and optional avocado. A lemon-Dijon dressing doubles down on the citrusy, bright flavor. Ready in about 40 minutes.
19. Chinese Chicken Salad
Shredded chicken tossed with Napa cabbage, julienned carrots, red bell pepper, and scallions in a savory soy-sesame dressing. Fresh ginger and toasted sesame seeds add warmth and crunch. Done in about 40 minutes.
20. Tuna Salad Niçoise
Seared tuna steaks served over mixed greens with small potatoes, green beans, hard-boiled eggs, and Kalamata olives. A sharp Dijon-red wine vinaigrette pulls together all the bold, savory layers. Ready in about 35 minutes.
