Tip Editor's Tip: Experiment by adding avocado, cucumber, or red pepper flakes. Panzanella Darlene Schrijver Print Recipe Come late summer, you can’t do much better than a panzanella salad. Originating in Italy, it started with stale crusty bread soaked in water (then squeezed out), heirloom tomatoes, fresh basil, and high-quality olive oil to create the combinazione perfetta. I prefer to use homemade sourdough croutons that absorb the dressing and all that delicious tomato juice. Going to a farmers’ market for the ingredients for this one is worth the trip: The flavor and smell of a vine ..read more

Tip Editor's Tip: Drizzle a little pomegranate molasses or sprinkle some sumac on top for an extra pop of flavor. Roasted Vegetable Salad Darlene Schrijver Print Recipe This Mediterranean-style vegetable salad is sensational served warm or cold any time of the year. Turn on the oven and break out your parchment paper, baking sheets, cutting board, and a good knife (don’t forget the fun music for dancing around the kitchen) and it comes together in no time. I like to cut the eggplant in small cubes and roast them with the skin on so the salad has body and doesn’t turn into a dip similar to ..read more

Tip Editor's Tip: Slice multiple tomatoes by placing them between two deli lids; then press down and cut horizontally. Lobster Salad The Culinistas Print Recipe The Culinistas’ take on a classic lobster salad is ideal warm-weather fare: simple, light, and flavorful. Because of the lobsters’ starring role, freshness is key; you’ll want to buy live ones if they’re available. For extra flavor, add tarragon to the lobster-poaching liquid. SERVES 4 TO 6 ½ cup rice wine vinegar ½ teaspoon cayenne, divided 1 teaspoon onion powder ½ teaspoon finishing pepper 3 cups sliced cherry tomatoes 1 lemon ..read more

Tip Editor's Tip: Keep any extra aioli in the fridge for up to 10 days. Rosemary and Olive Tuna Salad The Culinistas Print Recipe Simple but elevated, this salad is best served on toasted brioche or potato buns with Bibb lettuce; you can also scoop it onto endive leaves as if you were making lettuce cups. Be sure to buy the highest-quality tuna you can find. SERVES 2 TO 4 4 sprigs rosemary, divided 6 tablespoons lemon juice (from about 2 lemons), divided 1 tablespoon lemon zest 2 tablespoons Castelvetrano olive brine 1 teaspoon onion powder salt and freshly ground black pepper to taste 1 ..read more

Mediterranean Goddess Bowl Brent Parrino Print Recipe This fresh, flavorful bowl from goop Kitchen’s chef Brent Parrino is easily adaptable to whatever you’re feeling that day. For a meat-free version, you can substitute falafel, eggs, or fish in place of the chicken, and feel free to play around with any green veggies you like. You might recognize the herb marinade—it’s the same versatile recipe used for this Winter Salmon Bowl. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 2 FOR THE HERB MARINADE: ⅓ cup olive oil 1 tablespoon lemon zest 1 teaspoon ..read more

Tip Editor's Tip: For easy prep, make the quinoa ahead of time and store it in the fridge for up to 3 days. Warm Nutty Superfood Salad Radhi Devlukia-Shetty Print Recipe Quinoa is like salad’s secret weapon for filling you up without weighing you down. I especially love mixing white and red quinoa because the red has a nutty flavor and firmer texture, while the white is milder and creamier. Quinoa is also packed with protein, and here I complement it with other powerhouse ingredients like black-eyed peas, broccoli, and almonds. It all comes together with an Asian-inspired gingery dressing ..read more

Everyday Shaved Kale and Brussels Salad Kim Floresca Print Recipe We’re aiming for simplicity here. Feel free to explore by adding shaved fennel or a little apple for sweetness. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 2 For the vinaigrette: 2 tablespoons apple cider vinegar 1 tablespoon minced shallot (optional) 1 teaspoon Dijon mustard salt and pepper to taste ¼ cup extra virgin olive oil For the salad: ½ cup shredded kale ½ cup shredded Brussels sprouts ½ cup shredded green cabbage 2 cups pulled rotisserie chicken 1 avocado, pitted and sliced ..read more

Greenest Green Salad Kim Floresca Print Recipe This salad calls for a lot of chopping, but it’s worth it. There’s something about the creamy pesto, fresh greens, and briny capers and artichoke hearts that really brightens up this salad. Make extra crackers to use as a garnish for soup or to up your salad-topping game. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 4 For the salad: ½ cup artichoke hearts, steamed 2 tablespoons capers, rinsed and roughly chopped 1 teaspoon finely chopped parsley salt and pepper to taste olive oil ½ cup canned chickpeas ..read more

Tip Editor's Tip: Use the highest-quality greens you can find, says Pierre Serrao. “That’s what really makes the salad.” Garden Greens Ghetto Gastro Print Recipe We need and love the greens. Whether we’re catching our favorite vendor at Saturday’s farmers’ market or picking a small haul from the community garden, we constantly crave the assortment of flavorful, nutritious, and versatile green leaves. If you’re able, try to venture out to a local, independent market, sign on to get a box of veggies from a local farmer, or if you have the space, maybe try your hand at a container garden to ge ..read more

Photo courtesy of Deborah Jones Thomas Keller’s Bibb Lettuce Salad (Salade de Laitue) Thomas Keller Print Recipe The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich, juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself. This salad is all about freshness. Use plenty of freshly picked fines herbes: parsley, chives, tarragon, and chervil; harder herbs, such as savory, rosemary, and marjoram, would be too strong. Finish it wi ..read more