Salads

If you could capture summer in a bowl, it would be this nectarine salad.

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread crunchies

Light, bright pasta and tomato vibes

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.

Combining red peppers and chickpeas creates a tag-team effect that helps boost energy levels.

Tired of the same old Caesar salad? Think outside the salad bowl with this charred romaine salad, made with vegan ranch dressing.

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.

Make this your go-to salad for summer entertaining.

A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.

Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.

If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.