17 Delicious Salads You’ll Want to Serve Again and Again

Some salads get made once and forgotten. These 17 get requested again before the bowl’s even empty. Built with fresh ingredients, bold flavors, and smart textures, they bring more than just color to the table. Whether crisp, creamy, spicy, or hearty, they’re the kind of salads you’ll be glad to make twice.

A white plate with a serving of quinoa salad mixed with diced cucumbers, chopped herbs, red onions, nuts, and feta cheese. A gold fork is resting on the plate. The background is a light, textured surface. — Quinoa Cucumber Salad. Photo credit: At The Immigrants Table.

Summer Orzo Salad

Summer orzo pasta salad in a while serving bowl on a whitewashed background next to a bowl of green beans. — Summer Orzo Salad. Photo credit: Renee Nicole’s Kitchen.

Summer Orzo Salad comes together in 25 minutes with orzo, tomatoes, cucumbers, and feta tossed in a lemony vinaigrette. The pasta gives it a soft base, while the veggies keep it light and crisp. It’s easy to pair with grilled mains or serve solo. The flavor is bright, clean, and just the right amount of savory.
Get the Recipe: Summer Orzo Salad

Veggie Couscous Salad

Veggie Couscous Salad takes about 20 minutes and blends couscous with bell peppers, tomatoes, cucumbers, and a citrusy dressing. It has a soft, fluffy texture that plays well with the crunch of raw vegetables. The balance of sweet and tangy keeps every bite interesting. It’s a great side that holds up well for leftovers too.
Get the Recipe: Veggie Couscous Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad takes 15 minutes and features raw sprouts, dried cranberries, and almonds in a simple dressing. The sprouts stay crunchy, with a nutty base that holds up well. Sweet and tart notes from the cranberries balance things out. It’s a solid cold option when you want something a little different.
Get the Recipe: Shaved Brussels Sprouts Salad

Rubbed Kale Salad with Parmesan

A white dish filled with kale leaves topped with slices of cheese. A glass of water, a fork, and a napkin are in the background on a dark wooden table. — Rubbed Kale Salad with Parmesan. Photo credit: Renee Nicole’s Kitchen.

Rubbed Kale Salad with Parmesan takes about 20 minutes and softens the kale with olive oil before tossing in lemon and shaved cheese. The flavor is earthy and sharp with just a hint of brightness. It holds up well even after sitting, making it ideal for picnics or packed lunches. The parmesan adds a rich, salty bite that works with the greens.
Get the Recipe: Rubbed Kale Salad with Parmesan

Mexican Street Corn Salad

Mexican Street Corn Salad takes 20 minutes and combines grilled corn, cotija cheese, mayo, lime juice, and chili powder. It’s creamy, smoky, and spicy with just enough tang to keep it from feeling heavy. The corn stays crisp and sweet with every bite. It’s an easy favorite for backyard meals or cookouts.
Get the Recipe: Mexican Street Corn Salad

Shirazi Salad

Shirazi Salad is ready in 10 minutes and mixes cucumbers, tomatoes, red onion, and herbs in a lemony dressing. The texture is crisp and the flavor is bright and clean. It’s a refreshing side that cools down any spicy or rich dish. Every bite brings a mix of sweet, acidic, and herbal notes.
Get the Recipe: Shirazi Salad

Baked Feta and Egg Salad

Two slices of bread topped with egg salad and garnished with fresh herbs are placed on a gray plate. A small dish with lemon slices is partially visible in the background on the left. The surface below is light-colored. — Baked Feta and Egg Salad. Photo credit: At The Immigrants Table.

Baked Feta and Egg Salad takes 45 minutes and blends roasted feta, hard-boiled eggs, and fresh herbs in a creamy base. The flavor is rich, salty, and slightly tangy with a texture that lands between chunky and smooth. It’s hearty enough to hold its own as a light lunch. This one’s made to be scooped, spread, or spooned.
Get the Recipe: Baked Feta and Egg Salad

Air Fryer Hash Browns

A plate with hash browns, eggs and avocado on a table. — Air Fryer Hash Browns. Photo credit: Splash of Taste.

Air Fryer Hash Browns take 30 minutes and crisp up shredded potatoes into golden rounds or patties. The texture is crunchy on the outside with a soft, warm center. They’re savory, simple, and easy to season how you like. Served with salad or as a base, they get eaten fast.
Get the Recipe: Air Fryer Hash Browns

Pizza Salad

Pizza Salad takes just 15 minutes and tosses lettuce, pepperoni, mozzarella, olives, and tomatoes in an herby vinaigrette. It tastes like your favorite slice without the crust. The combination is salty, fresh, and satisfying enough for lunch or dinner. The ingredients are familiar, but the format keeps it fun.
Get the Recipe: Pizza Salad

Green Bean Tomato Salad

Green beans and tomatoes on a white plate. — Green Bean Tomato Salad. Photo credit: Little Bit Recipes.

Green Bean Tomato Salad comes together in 20 minutes with blanched beans, tomatoes, and a light vinaigrette. The beans stay crisp and the tomatoes bring a burst of sweetness. It’s a colorful side with clean flavors and good crunch. Works well warm or chilled depending on the meal.
Get the Recipe: Green Bean Tomato Salad

Tomato Burrata Salad

Tomato Burrata Salad takes 10 minutes and layers creamy burrata with fresh sliced tomatoes, basil, and olive oil. The texture is rich and soft with bright pops from the tomatoes. The balance of creaminess and acidity makes it a strong match for grilled dishes. Serve it fresh and it speaks for itself.
Get the Recipe: Tomato Burrata Salad

Cucumber Crispy Rice Salad

A close-up of a dish featuring rice, sliced cucumbers, herbs, and pieces of a pink ingredient, possibly grapefruit. A spoon is lifting a portion from the plate. The background shows a small bowl with a yellow interior. — Cucumber Crispy Rice Salad. Photo credit: At The Immigrants Table.

Cucumber Crispy Rice Salad takes 30 minutes and mixes crunchy rice with fresh cucumbers, herbs, and a tangy dressing. The contrast between the crispy bits and cool slices makes every bite pop. The flavor is savory, sour, and sharp in all the right ways. It’s a texture-forward salad that people remember.
Get the Recipe: Cucumber Crispy Rice Salad

Zucchini Noodle Salad

Zucchini Noodle Salad takes 15 minutes and replaces traditional pasta with spiralized zucchini, tossed with tomatoes, cheese, and dressing. It’s light, crisp, and soaks up flavor without getting soggy. The zucchini has a nice bite that works well chilled or room temp. Great for when you want something fast and fresh.
Get the Recipe: Zucchini Noodle Salad

Russian Potato Salad (Olivier Salad)

Overhead view of olivier salad with two egg halves. — Russian Potato Salad (Olivier Salad). Photo credit: At the Immigrant’s Table.

Russian Potato Salad takes 40 minutes and includes diced potatoes, carrots, peas, pickles, and eggs in a creamy dressing. The texture is soft but varied, with bursts of tang from the pickles. It’s filling and satisfying while still being served cold. Each scoop feels like comfort food in salad form.
Get the Recipe: Russian Potato Salad (Olivier Salad)

Ukrainian Cucumber Salad

Overhead view of cucumber salad. — Ukrainian Cucumber Salad. Photo credit: At the Immigrant’s Table.

Ukrainian Cucumber Salad is ready in 10 minutes and mixes sliced cucumbers with sour cream, dill, and garlic. The flavor is creamy, tangy, and herb-forward without being too rich. It’s best served cold and pairs well with anything grilled or roasted. The cucumbers keep it light, but the flavor makes it memorable.
Get the Recipe: Ukrainian Cucumber Salad

Spicy Korean Cucumber Salad

Slices of cucumber tossed in spicy Korean dressing. — Spicy Korean Cucumber Salad. Photo credit: Splash of Taste.

Spicy Korean Cucumber Salad takes about 15 minutes and tosses sliced cucumbers in a mix of chili flakes, vinegar, and garlic. It’s crisp, fiery, and full of bold flavor that lingers. The spice is balanced by the natural sweetness of the cucumbers. This one brings a real kick to the table.
Get the Recipe: Spicy Korean Cucumber Salad

Quinoa Cucumber Salad

Quinoa Cucumber Salad takes 25 minutes and combines cooked quinoa, cucumbers, fresh herbs, and a lemon-based dressing. The texture is soft and fluffy with crisp bites throughout. It’s light but filling and easy to adjust based on what’s in your fridge. The flavor is mild and fresh with just enough zest.
Get the Recipe: Quinoa Cucumber Salad