Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

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Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

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Red White and Blue Quinoa Fruit Salad

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Mexican

Mexican Street Corn Quinoa Salad

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Cucumber Tomato Avocado Salad

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Hello lunch! This easy Crab Salad recipe is meaty, creamy, and brightened up with a generous squeeze of lemon juice. Fresh herbs add just the right amount of herbaceous flavor, while Greek yogurt keeps it healthy and light.

Why You’ll Love This Creamy Crab Salad

• The Flavors Are Big and Bold. So many deli-style crab salads taste like crab and mayo—there’s just not much else going on there. But this crab salad has a tangy dressing thanks to the Greek yogurt and lemon, lots of fresh herbs, and a bit of a kick from Dijon mustard.
• Budget-Friendly. While my Crab Stuffed Mushrooms, Hot Crab Dip, and Crab Artichoke Toasts are made with real lump crab meat, I wanted to keep things simple and affordable for this crab salad, so I used imitation crab. It’s made with white fish (so you’re still getting seafood!), and the flavor is true to the original. Of course if you want to use real crab meat, go for it!
• No Mayo! Whether you’re an ardent mayonnaise hater or simply want to keep things light, you’ll be glad to know that this crab salad is made with plain Greek yogurt instead of mayo. It’s still rich and creamy, but Greek yogurt adds some tanginess, protein, and probiotics. (Who knew crab salad could be so healthy?!)
• It’s Made for Seafood Lovers. If my Shrimp Pasta Salad and Salmon Salad are in frequent rotation in your household, you’ll want to add this crab salad to the mix. 
• Endless Ways to Use It. Serve it on a bed of butter lettuce, make adult-friendly Lunchables and pair your crab salad with crackers, pack it into a soft roll, or pile it onto toasted bread for crab salad sandwiches. Options: you have them!
• It’s a Lightened-Up Version of the Classic. So many classic deli-style salads are loaded with mayo, salt, and even sugar. This crab salad recipe is much better for you, and even more flavorful. A total win.

How to Make Crab Salad

The Ingredients

• Imitation Crab Meat. You can use real crab meat if you prefer, but imitation crab meat (sometimes also known as surimi or krab) tastes great in this recipe, and it’s easy to work with so you can get your crab salad on the table fast.
• Plain Greek Yogurt. I used 2% for a creamy dressing.
• Green Onions. These add a subtle onion flavor without being overpowering.
• Celery. I love how celery adds a bit of crunch to the salad.
• Fresh Tarragon or Fresh Dill. Cilantro or fresh parsley also work if you have them on hand. Tarragon is my favorite here.
• Freshly-Squeezed Lemon Juice. You’ll need 2 tablespoons, which is about 1 medium lemon.
• Dijon Mustard. This really punches up the flavor of the dressing. Don’t skip it!
• Kosher Salt. My preferred salt for cooking.
• Freshly-Ground Black Pepper. You can add a little more for a peppery kick.

The Directions

1. Break Up the Crab. Use your fingers or a fork to flake apart the imitation crab meat in a large bowl.

2. Add the Remaining Ingredients. Stir in the rest of the crab salad ingredients and ENJOY!

Recipe Variations

• Crab Pasta Salad. Add cooked farfalle (bow-tie pasta) to your crab salad for a mashup of crab salad and creamy pasta salad.
• Old Bay Crab Salad. Skip the fresh herbs and use Old Bay seasoning instead. This is a great option when you have everything you need for crab salad except the herbs!
• Crab Salad With Extra Veggies. Swap the green onions for minced red onions and add diced English cucumber too.
• Seafood Salad. Add cooked shrimp to the mix for a creamy seafood salad.

Storage Tips

• To Store. Store crab salad in an airtight container in the refrigerator for up to 4 days.

What to Serve with Crab Salad

• Bread and Bread-Like Things. Serve crab salad on bread, rolls, or croissants. Tuck it into pitas, fold it into tortillas, or serve it on crackers. 
• Veggies. Add a tablespoon of crab salad to cucumber slices or an avocado half for an easy lunch or snack. You can also serve crab salad in lettuce cups or on a bed of greens.
• Other Salads. If you’re making crab salad for a picnic or backyard party side dish, pair it with other classic deli-style salads like Curry Chicken Salad or Creamy Cucumber Salad.

Recommended Tools to Make this Recipe

• Mixing Bowls. This is my favorite set of mixing bowls because they work for prep and for serving.
• Chef’s Knife. A tool worth investing in—you’ll use it almost every time you cook!
• Measuring Spoons. My go-to measuring spoons because they’re double-sided and magnetic.

Recipe Tips and Tricks

• Use Fresh Herbs, Not Dried. They add a brighter, fresher flavor than the dried varieties—it really makes a big difference! If you don’t have fresh herbs, try the Old Bay variation above.
• Leave Some Big Chunks of Crab Meat. When you’re flaking the imitation crab meat, don’t break it all down into small pieces. I like leaving some larger chunks for texture.
• Use Kosher Salt. Or, if you want to use table salt, start with 1/2 teaspoon and add more if needed. Kosher salt crystals are larger than table salt, so it doesn’t measure the same way. 

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Crab Salad

This creamy crab salad is a lighter version of the original with no mayo! Fresh herbs and lemon make it bright. The best imitation crab salad recipe!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups

Calories 111kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 14-ounce package imitation crab meat
• 3/4 cup plain Greek yogurt (I used 2%)
• 2 green onions minced (about 1/3 cup)
• 1/2 cup finely chopped celery 1 large stalk
• 1/4 cup fresh tarragon or dill* chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• In a medium bowl, flake the imitation crab meat apart with a fork or your fingers. It’s ok (and even better) to have some larger chunks.
  
• Add the yogurt, scallions, celery, tarragon, lemon juice, mustard, salt, and pepper. Stir well to combine. Serve immediately or chill until ready to serve.
  

Video

Notes

• *You can use cilantro or parsley if you prefer a different herb
• TO STORE: Store in an airtight container for up to 4 days. Do not freeze.

Nutrition

Serving: 1 cup | Calories: 111kcal | Carbohydrates: 18g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 10mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg

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Creamy salads, but make them light! These healthy salad options are perfect for lunch.

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Pea Salad

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Healthy Potato Salad

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Healthy Egg Salad

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Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

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Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.

Why You’ll Love This Italian Salad Recipe

• Impressive and Easily Transportable. Which means it’s perfect to take along to potlucks. Antipasto salad looks good on a serving platter and everyone loves the big, bold flavors in this dish.
• Speedy Side. This pulls together quickly! Need a little extra something to round out that pasta dinner? This antipasto salad is the perfect side for Pesto Pasta or Vegetable Lasagna!
• No-Cook Summer Dinner Worthy. When you just want to sit on the patio and enjoy an effortless meal after work, this is it. (This Italian Chopped Salad is another great option).
• Easily Customizable. Make it meatless! Add more meat! Subtract the olives! (Wait! What are you doing?! Never subtract the olives!) Antipasto salad is one of those fabulous recipes that’s super versatile and forgiving, so you pretty much can’t go wrong.

More About This Antipasto Salad

Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!

So what is the difference between antipasto and antipasto salad?

• Antipasto is the traditional first course of an Italian meal.
• It usually includes a mix of assorted cured meats like prosciutto, mortadella and salami, cheeses, and marinated vegetables like artichokes and red peppers.
• An antipasto salad is made with those classic Italian starter items piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
• Essentially, the lettuce is the only difference.

This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.

Like a good charcuterie board or Italian Pasta Salad, this simple antipasto salad makes friends wherever it goes.

Just about the only way I can imagine improving the recipe is by washing it down with a glass of crisp wine.

How to Make Antipasto Salad

The Ingredients

• Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula. (Arugula is the base of this yummy Burrata Salad too!)
• Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
• Salami. Everyone loves it!
• Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of green olives and kalamata olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
• Marinated Artichoke Hearts. To lighten things up.
• Roasted Red Peppers. Colorful and sweet. Prefer a little heat? Try pepperoncini.
• Feta. Salty, creamy, and absolutely scrumptious on this salad.

• Cherry Tomatoes. Bright and juicy, they bring the salad balance.
• Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

The Directions

1. Make the base. Add the romaine and arugula to a bowl.
2. Whisk Together the Dressing. Pour half of it over the lettuce.
3. Assemble. Add your goodies and a bit more of the dressing. Finish with the feta and parsley. ENJOY!

Recipe Variations

• Antipasto Salad Wraps. Roll the ingredients up into a tortilla; layer on the lettuce first, followed by the cheese, meats, veggies, and a drizzle of dressing.
• Antipasto Salad Pizza. Brush pizza dough (perhaps my Whole Wheat Pizza Dough or try them on a Naan Pizza) with olive oil, then add some freshly grated Parmesan over the top. Bake until it’s golden and crispy on the edges, then pile the antipasto salad on top; slice and serve.
• Vegetarian Antipasto Salad. You can omit the meat altogether, substitute it with Grilled Eggplant and Grilled Zucchini, swap in a can of rinsed chickpeas, or use some high-quality plant-based meat substitutes.
• More Topping Ideas. Add slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced red onions—there are endless variations when it comes to antipasto salad.

Storage Tips

• To Store. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• Cocktails. If you’re going to eat this al fresco on the patio, you should pair it with a light, summery cocktail like my Italian Margarita.
• Veggie Sides. Serve veggie side dishes like Roasted Zucchini or Roasted Asparagus alongside your antipasto salad or pile them right in!
• Bread. No Knead Focaccia or Rosemary Olive Oil Bread both complement the flavors in this salad.
• Whole Grains. You can bulk up the salad further with healthy full grains. Try farro for an extra-Italian option, quinoa for even more protein, or brown rice.

Recommended Tools to Make this Recipe

• Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
• Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
• Salad Spinner. The easiest way to wash and dry lettuce.

Recipe Tips and Tricks

• Use the Best Ingredients. Like traditional antipasto, the success of antipasto salad relies on its ingredients. Choose good-quality ingredients and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
• Don’t Forget to Pit the Olives. The downside of buying fancypants olives is that a lot of them still have the pits inside. If you don’t have an olive pitter, you can push the pits out with a stainless steel straw. Another option is to pit them with a chef’s knife—set an olive on a cutting board, place the blade of your knife on top of the olive (sideways, like you would to remove garlic skin), then press down on the blade with the heel of your palm to smash the olive. This loosens it from the pit so you can peel the olive “meat” away; it’s not pretty, but it does the job!
• Keep the Lettuce Crisp. If you’re making this for a party, I recommend bringing the dressing in a small jar and adding it just before serving to prevent the lettuce from getting sad and soggy.

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Antipasto Salad

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
• 4 ounces baby arugula leaves about 4 cups
• 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
• 4 ounces sliced prosciutto chopped into bite-size pieces
• 6 ounces marinated quartered artichoke hearts drained and patted dry
• 1/2 cup mixed olives about 3 ounces
• 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
• 1 pint cherry or grape tomatoes halved
• 1/3 cup crumbled feta cheese
• Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
• Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Video

Nutrition

Serving: 1of 6 | Calories: 340kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 35mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 53.3mg | Calcium: 117mg | Iron: 2mg

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This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.

Why You’ll Love This Corn and Black Bean Salad Recipe

• Versatile. Have it for work lunch, spoon it over Shredded Chicken Tacos, serve it as a side dish instead of veggies or rice, or scoop it up with tortilla chips—you have options!
• Customizable. Can’t stop yourself from tinkering with recipes? Oh, then this is the black bean salad for you! Add garlic, diced red onion, jalapeño for kick, red pepper for crunch, or yes, just eat it as-is.
• Perfect for Summer. Sweet summer corn! No cooking! This easy-peasy salad is made for summertime.

About This Black Bean Corn Salad

Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works.

You can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means.

You can even use frozen corn right out of the bag. That will work too.

In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential, especially on those hot, humid days when you don’t want to cook and you’re craving something light.

How to Make Black Bean Corn Salad

The Ingredients

• Black Beans. Creamy and hearty, canned black beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium. (For extra credit, you can cook them from dried via Instant Pot Black Beans if you like.)
• Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Fresh corn is a good source of fiber and contains oodles of vitamins. Plus: the sweetness!
• Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.
• Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Cotija cheese works too!
• Herbs. I used a mix of mint and fresh cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.
• Fresh Lime Juice. Brings brightness and zip to every bite.

The Directions

1. Prep the Veggies. Slice the kernels from the cob and place them in a large bowl with the rest of the salad ingredients (save some of the feta for serving).
2. Combine. Stir and top with the remaining feta.
3. Chill. Let set in the refrigerator for a few minutes (if you can resist). ENJOY!

Recipe Variations

• Black Bean Corn Avocado Salad. For additional creaminess, add 1 diced avocado, either in addition to or in place of the feta. Since avocado can turn brown, wait to add until within 1 hour of serving. This is a great option if you need the salad to be vegan or dairy-free. (The salad is already gluten-free.)
• Sautéed Corn Black Bean Salad. Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until golden brown, 7 to 10 minutes. (If using canned or frozen, thawed corn, pat it dry first.) Let cool, then add to the salad as directed.
• Roasted Corn and Black Bean Salad. In a mixing bowl, coat the corn kernels with 2 tablespoons melted butter or olive oil. Spread the kernels into an even layer on a rimmed baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until browned, tossing once or twice throughout (watch carefully at the end so they don’t burn!). Let cool, then add to the salad as directed.
• Grilled Corn Black Bean Tomato Salad. Lightly char the ears on a grill over medium heat; let cool, and cut the kernels from the cob. Add to the salad as directed.
• Honey Lime Dressing. For a black bean and corn salad with honey-lime dressing (YUM!), whisk 2 tablespoons of honey into the dressing ingredients. If you love honey dressing, check out this Fruit Salad too!

Storage Tips

• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

What to Serve with Black Bean Corn Salad

• Tex-Mex Dishes. We’re talking Cauliflower Tacos, Chipotle Bowls, and anything else with some Tex-Mex flair.
• Chicken. Serve this salad alongside Air Fryer Chicken Thighs or Grilled Chicken Breasts.
• Sandwiches and Burgers. Who needs chips?! Pair this salad with Spicy Chicken Sandwiches or Vegan Burgers.

Recommended Tools to Make this Recipe

• Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.
• Mixing Bowls. Perfect for prepping salads like this one.
• Sharp Chef’s Knife. Perfect for cutting corn off the cob.

Recipe Tips and Tricks

• Don’t Leave Kernel on the Cob. Make sure when you’re cutting the kernels off the ear, you’re cutting as much as possible the first time, rather than slicing the kernels in half and having to make a second pass to get the rest. You want whole kernels in the salad, not bits of them! Read my tips for de-kerneling corn below.
• Gently Stir. This keeps the feta from breaking down too much and prevents the tomatoes from being crushed.
• Let the Flavors Meld. While you can eat this black bean corn salad right away (and you will obviously want to), it’s even better if you let it chill in the fridge for juuuust a bit to let the flavors mix and mingle.

Black Bean Corn Salad Video

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Black Bean Corn Salad

This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
• 1 14-ounce can reduced sodium black beans rinsed and drained
• 1 pint cherry or grape tomatoes halved
• 1/2 cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice from about 1 lime***
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese crumbled (about 1 cup), divided

Instructions

• Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
• To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
• Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
• If time allows, place in the refrigerator to set for 15 minutes. Enjoy!

Video

Notes

• *For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it’s the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
• **My favorite is a blend of half mint, half cilantro. For those who don’t care for cilantro, basil is also wonderful and very summery.
• ***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
• TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

Nutrition

Serving: 1(of 6) | Calories: 240kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Potassium: 515mg | Fiber: 8g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg

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We’re kicking it old school today with a Southern favorite that was a staple at our gatherings growing up: 7 Layer Salad. Made with lettuce, peas, tomatoes, bacon, a sweet mayo-based dressing, cheddar cheese, and hard-boiled eggs all layered together, it stars at any potluck or holiday.

Why You’ll Love This Classic Salad Recipe

• Stunner. When it comes to presentation, traditional 7 layer salad is a show-stealer. Every beautiful layer stands out.
• Fun and Different. Layer salad is not tossed; guests use long tongs to reach down through the salad from the top and grab some of every layer. It’s unexpected and delightful.
• Cool and Refreshing. A salad you stack in a great big trifle bowl might sound odd, but with that cool lettuce and creamy dressing, at a hot summer potluck or a feast, it hits the spot.
• Make-Ahead Friendly. 7 layer salad can be made the night before, so it’s ideal for entertaining.
• Retro (in a Good Way). If you grew up in the Midwest, seeing a “salad” that contains more bacon, eggs, cheese, and mayo than actual greens probably won’t surprise you (right this way to Healthy Potato Salad, Ramen Salad, and Shrimp Pasta Salad if you please). It’s a nostalgic throwback that hits the spot!

About This 7 Layer Salad Recipe

Seven-layer salad is a popular potluck and picnic dish, thanks to its visually appealing layers, varied flavors and textures, and its crowd-pleasing ingredients (cheese, bacon, and eggs, anyone?).

What constitutes each of the seven layers varies.

In fact, even “traditional” sources for a layered salad recipe (Kraft, Betty Crocker, Pioneer Woman) don’t entirely agree.

The below is based on the 7 layer salad my family had at potlucks growing up.

If you’re a longtime lover of layer salad, I know you’ll appreciate the fresh take I have on it here.

• I swapped the iceberg lettuce for more flavorful and nutritious romaine.
• I added extra veggies for color and crunch.
• The usually bland dressing is amped up with Parmesan and garlic.

For those who appreciate their salads on the lighter/more healthy side, you’ll love my version too.

• Instead of mayo (or Miracle Whip) and sugar in the dressing, I used Greek yogurt and honey.
• I cut down on the bacon a little. The original calls for a full pound, which (trust me, I never thought I’d say this) really was too much. It disrupted the harmony of the other ingredients.
• For cheese, this recipe opts for an extra sharp cheddar. You can get away with less but still have the full-on taste effect.

How to Make 7 Layer Salad

The Ingredients

• Romaine. Crisp, cool, and sturdy, romaine is the ideal choice for this salad. Its texture can stand up to the hefty load of other ingredients and won’t become soggy as quickly.
• Bacon. Crispy, smoky bacon is a must-have component of this salad. Bacon also helps make this salad more filling. You also can swap the bacon for diced ham for a similar effect.
• Hard Boiled Eggs. A creamy complement to the crispy bacon. The eggs add rich flavor, protein, and healthy fats.
• Red Onion. Soaking the red onion in water first removes its harshness, leaving just a hint of bite. You can also swap green onions, no need to soak.
• Tomatoes. Juicy cherry tomatoes add a wonderful sweetness to the salad and taste fantastic with the eggs and bacon.
• Frozen Peas. An easy way to add more veggies. While not everyone loves green peas in salad, here they work.
• Extra Sharp Cheddar Cheese. The bold, cheesy flavor of extra sharp cheddar doesn’t get lost amongst the other ingredients.
• Greek Yogurt Dressing. A simple mix of Greek yogurt, Parmesan, honey (my swap for white sugar), apple cider vinegar, salt, and garlic powder. It’s creamy, cheesy, tangy, salty, and a little sweet.

The Directions

1. Get Ready. Cook the bacon, hard-boil the eggs, and soak the red onion.

2. Make the Dressing. It will be thick and creamy.

3. Layer the Greens. They make the fresh base.

4. Add Some Color. Tomatoes and red onions add a pretty stripe.

5. Layer the Peas and Eggs. It’s lookin’ purty!

6. Smear the Dressing Over the Top. It will be a thick layer.
7. Add the Good Stuff. Bacon and shredded cheese.

7. Chill. For at least 1 hour. Then ENJOY!

Storage Tips

• To Store. Cover with plastic wrap and refrigerate leftover salad for up to 2 days.

What to Serve with 7 Layer Salad

• Burgers. Turkey Burgers or Salmon Burgers taste delish alongside this crisp, creamy salad.
• Grilled Chicken. The char of Grilled Chicken Breast or Grilled Chicken Thighs are a delightful pairing.
• Fried Chicken. Baked Fried Chicken or Air Fryer Fried Chicken Breast give this meal a Southern feel.
• More Sides. Round out your potluck with Chicken Pasta Salad and Fruit Salad.

Recommended Tools to Make this Recipe

• Trifle Dish. Perfect for serving this 7 layer salad.
• Salad Tongs. The ideal way to serve this salad.
• Measuring Spoons. These stack together nicely, making for easy, neat storage.

Recipe Tips and Tricks

• Play Around. Use this recipe as a starting point and feel free to swap in other vegetables (or do more than 7 layers!). For example, you can do a 7 layer salad with cauliflower florets, broccoli, celery, cucumber, corn, red bell peppers, or even avocado!
• Get that Bacon Crispy. You want it to add some nice crunch. See Baked Bacon in the Oven and Air Fryer Bacon for easy methods to cook perfect, crispy bacon.
• Don’t Skip the Eggs and Bacon. Unfortunately, I wouldn’t recommend making this a vegan or vegetarian 7 layer salad, as the bacon and hard boiled eggs are really what make the salad taste its best.
• Get Ahead. This salad is easy, but it has a lot of components. Save yourself some stress and hard boil the eggs the day before. (Recommended method: Instant Pot Hard Boiled Eggs.)

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7 Layer Salad

This fresh 7 layer salad has a creamy yogurt dressing, crisp bacon, cheese, and more! A better twist on the original 7-layer salad recipe you know and love.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 10 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• 8 ounces center-cut bacon
• 4 large eggs
• 2/3 cup chopped red onion
• 8 cups chopped romaine lettuce from about 2 romaine hearts (12 ounces chopped romaine)
• 1 pint cherry tomatoes halved
• 1 (10-ounce) package frozen peas thawed
• 2/3 cup freshly shredded extra sharp cheddar cheese use yellow cheddar for the most color contrast

For the Dressing:

• 1 1/4 cups nonfat plain Greek yogurt use low fat or whole for a more decadent salad
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Instructions

• Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.
• Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.
• Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired.
  
• Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
  
• Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions.
  
• Add the peas and eggs.
  
• Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
  
• To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.
  

Video

Notes

• TIP: Depending upon the size of your serving bowl, you may need to adjust the quantities of each layer. Use your judgment and have fun with it.
• TO STORE: Cover and refrigerate leftover 7 layer salad for up to 2 days. Any unused dressing may be stored for 2-3 days in the fridge in an airtight container or mason jar.

Nutrition

Serving: 1(of 10) | Calories: 236kcal | Carbohydrates: 12g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 94mg | Potassium: 404mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3947IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 2mg

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Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing to bring it all together. 

Why You’ll Love This Green Goddess Salad

• Healthy and Nutrient-Packed. This healthified green goddess salad shakes up the classic by taking that creamy, tangy, herbaceous dressing and swapping the mayonnaise with yogurt.
• No Anchovies! If you’re not a fan of anchovies, you’ll be glad to know I did away with those too—although technically speaking, they are still in the Worcestershire sauce.)
• Super Green. We keep the lettuce from the original recipe, but then I add all kinds of delicious green veggies, from crunchy broccoli to crisp snap peas. (Of course, you can feel free to customize your green goddess salad with any ingredients you like, green or otherwise.)
• Versatile. A big portion is filling enough to make a meal, but a smaller portion makes a nice side dish with something a little more indulgent, like Air Fryer Hamburgers or Stuffed Pork Tenderloin. 

About this Green Goddess Salad Recipe

You may have seen the viral TikTok green goddess salad all over social media; and it’s for a good reason!

Even just the name green goddess makes you think: Light! Healthy! Fresh!

Now, the original green goddess salad is one of those retro salad recipes that pairs a scant pile of lettuce with a heavy, mayo-based dressing. We’re not exactly bringing the light, healthy, or fresh factor, eh?

So I set out to make a green goddess salad worthy of a goddess.

How to Make Green Goddess Salad

The Ingredients

• Snow Peas or Sugar Snap Peas. These deliver some crisp texture to your salad. Celery can be substituted, or if you can’t choose between the two, you can use half the amount of peas and swap in celery for the other half.
• Broccoli. A small head should work! Not a fan of raw broccoli? Blanch it first!
• Bibb, Butter, or Romaine Lettuce. Or use a combination of these.
• Baby Arugula. Arugula adds a nice peppery bite that complements the herby dressing.
• English Cucumber. Persian cucumbers make a good substitute; garden cucumbers work too, but I recommend scooping out the seeds.
• Green Onions. Added color, freshness, and flavor.
• Avocado. Making this for meal prep? Leave the avocado out until you’re ready to eat.
• Kosher Salt and Pepper. Classics.
• Green Goddess Salad Dressing. Here’s my Green Goddess Dressing recipe.

The Directions

1. Prep Your Veggies. Chop the peas or celery and broccoli and put them in a large bowl.

2. Combine. Add the rest of the vegetables to the bowl.

3. Dress. Spoon some of the dressing over the salad, then gently toss to combine.

4. Finish. Season to taste, add the remaining avocado, and serve with extra dressing. ENJOY!

Storage Tips

• To Store. Refrigerate leftover salad in an airtight container for up to 1 day.
• To Freeze. While the green goddess dressing can be frozen, the salad won’t stand up to freezing and thawing, so enjoy it fresh!

Recipe Variations

• Add Protein. Add Grilled Chicken Breast, Air Fryer Shrimp, or Instant Pot Boiled Eggs for a heartier meal. 
• Add Beans. Keep with the green goddess theme and add shelled edamame to your salad, or try Roasted Chickpeas for some extra crunch.
• Add Seeds, Nuts, or Eggs. Pepitas or pistachios will keep it green, but walnuts, sunflower seeds, cashews, and hemp seeds are protein-packed additions, too. Hard-boiled eggs are a favorite salad topping and would add a punch of protein.
• Add Cheese. Feta cheese and shaved Parmesan cheese add some salty flavor (and cheesiness!) to your salad.
• Add More Veggies. Grape tomatoes, cherry tomatoes, green cabbage, fresh basil leaves, a small shallot, shaved radishes—add whatever you like because the green goddess dressing tastes good with just about everything!
• Make It Chopped. Swap the arugula and romaine for chopped green cabbage.
• Green Goddess Cobb. Do your own version of Panera’s Green Goddess Cobb by adding hard-boiled eggs, chicken, and Baked Bacon. Or use the dressing to top my Cobb Salad.

What to Serve With Green Goddess Salad

• Grains. I love serving this green goddess salad with a scoop of quinoa, farro, or brown rice (this Instant Pot Brown Rice is great too).
• Meat. Green goddess salad makes a light side dish for Pan Fried Chicken Breast and Grilled Pork Chops.
• Soups. Have a soup-and-salad lunch with your favorite store-bought soup or my Roasted Carrot Soup.
• Sandwiches and Burgers. Skip the fries and serve green goddess salad with Salmon Burgers or my Air Fryer Grilled Cheese.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. You’re going to be doing a lot of chopping, so you might as well invest in a good knife!
• Mixing Bowls. I love this set of glass bowls because they work for prep and for serving.
• Salad Spinner. Because soggy salads are a bummer. Bonus for using your salad spinner to help dry off produce when you wash it! We love a two-for-one.

Recipe Tips and Tricks

• Prep It Smart. If you’re making this green goddess salad for meal prep, store the salad and dressing separately to extend their storage life. You’ll also need to either skip the avocado or add it just before eating.
• Don’t Be Afraid to Use Your Hands. The best tool for tossing this salad? Clean hands! I love using my hands because it’s gentler than using salad tongs and it’s also better at making sure all the ingredients are evenly coated with dressing.
• Make Sure Your Veggies Are Dry. Any water that’s still clinging to the lettuce or veggies when you put them in the bowl will create a soggy salad and water down your dressing. Not good!

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Green Goddess Salad

This Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing. Healthy and filling!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 112kcal

Author Erin Clarke / Well Plated

Ingredients

For the Green Goddess Salad:

• 2 cups snow peas or sugar snap peas or 2 celery stalks
• 1 small broccoli crown
• 1 head bibb, butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)
• 2 cups baby arugula
• 1 English cucumber quartered lengthwise, then cut into thin slices (about 2 heaping cups)
• 2 green onions thinly sliced (about 1/3 cup)
• 1 ripe avocado cubed, divided
• Kosher salt and freshly ground pepper to taste

For the Goddess Dressing:

• 1 cup plain Greek yogurt nonfat, low fat, or whole
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*
• 1 garlic clove roughly chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder omit if using chives

Instructions

For the Salad:

• Thinly slice the snap peas (or celery). Chop the broccoli into fine florets (you will have about 1 1/2 cups). Place in a large serving bowl.
  
• To the bowl, add the lettuce, arugula, cucumber, green onion, and half of the avocado. Top with several big spoonfuls of dressing. Very gently toss to combine (I find clean hands work best for this). Everything should have a light coating of fressing, and the avocado will break down a bit to make the salad even creamier. Taste and adjust seasoning as desired. Scatter the second half of the avocado over the top. Serve immediately with extra dressing on the side.
  

For the Dressing:

• In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
  
• Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!
  

Video

Notes

• *To keep stronger herbs from over-powering the dressing, use a max of 1 cup parsley, 1/4 cup chives, 1/4 cup mint, and/or 2 tablespoons tarragon. Parsley, dill, tarragon, and chives is my favorite combo.
• TO STORE: Refrigerate leftover salad in an airtight container for up to a day.
• TO FREEZE: While the green goddess dressing can be frozen, the salad won’t stand up to freezing and thawing, so enjoy it fresh!
• Dressing is my Green Goddess Dressing

Nutrition

Serving: 1 (of 6) salad only, no dressing | Calories: 112kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 657mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1286IU | Vitamin C: 116mg | Calcium: 87mg | Iron: 2mg

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Green Goddess Dressing manages to be both creamy and light at the same time—like magic! You’ll love the bright, herbaceous flavor of this healthy salad dressing recipe.

Why You’ll Love This Salad Dressing

• Quick and Easy. Add the ingredients to your food processor, give it a whirl, and that’s it! Only a few minutes of prep time (and I promise it’s worth getting your food processor dirty!).
• Supremely Flavorful. This is a dressing that packs a punch! Tangy yogurt, citrusy lemon juice, all those herbs, garlic, and more. Plus, the dressing tastes slightly different each time depending on the herbs you use. It’s fabulous on Green Goddess Salad of course, but you can use it for many of my salad recipes.
• Versatile. You can use it as a salad dressing, dip, or sandwich spread (it is SO good on a BLT). Eat it with a spoon? Don’t mind if I do!
• Healthy. No mayonnaise or sour cream here! My version of green goddess dressing is made with protein-packed Greek yogurt, which gives it an even richer, creamier consistency, all while being more nutritious than the original (and certainly more nutritious than store-bought versions from Panera, Costco, and the like).

More About This Green Goddess Dressing

Green goddess dressing is a classic.

In fact, it’s even a bit retro (it was made famous by The Palace Hotel in the 1920s)—but with a few simple tweaks, we can update the recipe to make it lighter and healthier, but still just as creamy and rich. 

While green goddess dressing is famous for being full of fresh herbs, there’s a lot more going on here!

The dressing is tangy, garlicky, and even a little bit umami. With so many layers of flavor, it’s perfect for jazzing up any salad.

Pair this green goddess dressing with an Arugula Salad, drizzle it over Grilled Potatoes, dunk it with Chicken Kabobs, use it for dipping homemade Zucchini Fries, or just spoon it onto all the things. 

How to Make Green Goddess Dressing

The Ingredients

• Plain Greek Yogurt. You can use nonfat, low-fat, or whole—just make sure it’s plain!
• Freshly-Squeezed Lemon Juice. Add some extra zippy lemon flavor by blending some lemon zest into the dressing.
• Extra-Virgin Olive Oil. If you have one that’s a higher quality, this is a great place to use it.
• Mixed Fresh, Tender Herbs. Basically, anything that doesn’t have a woody stem. Fresh tarragon, parsley, dill, basil, chives, cilantro, or mint are all options here.

• Garlic. Classic aromatic.
• Worcestershire Sauce. If you’re vegetarian or have seafood allergies, be sure to pick up a bottle of vegetarian Worcestershire sauce. Yes, you can swap an anchovy.
• Salt and Pepper. You can go heavy on the black pepper to make a peppercorn green goddess dressing.
• Onion Powder. Omit this if you’re using chives.

The Directions

1. Combine. Place all of the dressing ingredients in the bowl of a food processor or blender.

2. Process. Blend until the dressing is almost smooth, with small specks of herbs.

3. Finish. Season the dressing to taste and ENJOY!

Storage Tips

• To Store. Refrigerate green goddess dressing in an airtight container for up to 1 week.
• To Reheat. Freeze green goddess dressing in an airtight container or freezer bag for up to 2 months.
• To Freeze. Let the dressing thaw in the refrigerator before using.

What to Serve With Green Goddess Dressing

• Veggies. Crudités pair well with this dressing, or use it as a dipping sauce for Homemade Fries or Air Fryer Sweet Potato Fries.
• Potatoes. Green goddess dressing is excellent drizzled over Crock Pot Baked Potatoes or Roasted Fingerling Potatoes.
• Meat. Try this dressing with Air Fryer Steak, Smoked Chicken Breast, or Air Fryer Pork Chops.
• Fish. The tangy, herbaceous flavor of this dressing makes it delicious with Poached Salmon.
• Salad. We can’t forget salad! Use green goddess dressing on Cobb Salad or as a savory option for Spinach Strawberry Salad. It’s a great way to dress up a simple bagged romaine or kale salad too.

Recommended Tools to Make this Recipe

• Mason Jars. I love using both the smaller size and larger size for storing salad dressing in the fridge.
• Citrus Juicer. The best way to make sure all the juice comes out of your lemon—without the seeds!
• Food Processor. For a smooth, creamy texture.

Tips for the Best Green Goddess Dressing

• Chop the Garlic Before Blending. This way, it will mix evenly into your green goddess dressing and no one will end up with a big hunk of garlic in their salad! 
• Scrape Down the Food Processor if Needed. To make sure all the herbs are processed to a uniform size, you may need to stop the food processor once or twice and scrape down the sides with a rubber spatula.
• Use Kosher Salt. If you use table salt, you’ll need to use a little bit less because the crystals are smaller. Start with 3/4 teaspoon of table salt and add more to taste.
• User a Lesser Amount of Stronger Herbs. While you can add up to 1 cup of milder herbs like basil, limit how much of stronger herbs you use (like mint or tarragon) no one flavor takes over. See recipe notes for more guidance.

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Green Goddess Dressing

With bright, herbaceous flavor, it's easy to see why green goddess dressing is a classic! This healthier version is made with Greek yogurt.

Course condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 74kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup plain Greek yogurt nonfat, low fat, or whole
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*
• 1 garlic clove roughly chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder omit if using chives

Instructions

• In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
  
• Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!
  

Video

Notes

• *To keep stronger herbs from over-powering the dressing, use a max of 1 cup parsley, 1/4 cup chives, 1/4 cup mint, and/or 2 tablespoons tarragon. Parsley, dill, tarragon, and chives is my favorite combo.
• TO STORE: Refrigerate green goddess dressing in an airtight container for up to 1 week.
• TO REHEAT: Freeze green goddess dressing in an airtight container or freezer bag for up to 2 months.
• TO FREEZE: Let the dressing thaw in the refrigerator before using.

Nutrition

Serving: 1 of 6 | Calories: 74kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1690IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 1mg

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