lunch salad

This star of this crunchy, veggie-packed salad is a tangy Greek-inspired dressing, which doubles as a marinade for the feta and chickpeas.

Marinated Chickpea and Feta Salad with Spring Veggies

farro

water

kosher salt, divided, plus more as needed

olive oil

red wine vinegar

lemon

oregano

black pepper

shallot

garlic

feta cheese

chickpeas

radishes

sugar snap peas

avocado

dill

romaine lettuce hearts

Cook the farro: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon of the kosher salt. Boil until the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain thoroughly, spread out onto a rimmed baking sheet or transfer to a metal bowl, and refrigerate to cool. Meanwhile, make the marinade. 

Make the marinade: Place 1/4 cup olive oil and 2 tablespoons red wine vinegar in a medium bowl and whisk to combine. Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons zest). Juice 2 tablespoons lemon juice into the bowl. Add 2 teaspoons dried oregano, the remaining 1 1/4 teaspoons kosher salt, and several grinds black pepper, and whisk to combine. 

Prep the following ingredients, adding each one to the marinade as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Finely chop 1 garlic clove. Cut 4 ounces feta into 1/2-inch cubes. Drain and rinse the chickpeas. Toss to coat everything and set aside to marinate while you prep the rest of the salad, at least 20 minutes.  

Make the salad: Prep the following ingredients, adding each one to a large bowl as you complete it: Trim and thinly slice 6 radishes (about 3/4 cup). Remove any tough strings from 4 ounces sugar snap peas (1 1/2 cups) and slice each in half diagonally. Dice 1 avocado (about 1 cup). Chop until you have 1/4 cup loosely packed fresh dill. Chop 1 large romaine heart crosswise into thin strips (2 cups). Add the cooled farro and toss to combine. 

Pour the feta and chickpea mixture and all of the marinade into the bowl with the vegetables and gently toss to combine. Taste and season with more salt and pepper and a drizzle of olive oil as needed. 

Juicy pieces of chicken, fresh corn, and ripe avocado are tossed in an herby lemon vinaigrette.

Avocado Chicken Salad

dill fronds

chives

salt

chicken

corn kernels

Make the dressing by adding each to a large bowl: Juice 1 lemon until you have 2 tablespoons juice. Finely chop 2 tablespoons fresh dill fronds and 2 tablespoons fresh chives. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking.

Pit, peel, and dice 1 avocado and add to the bowl. Cut 2 1/2 cups cooked chicken into bite-sized pieces and add to the bowl. Add 1/2 cup corn kernels and stir with a rubber spatula until combined. 

A quick and easy salad made with pantry ingredients you might already have on hand.

Four-Can Pantry Salad

oregano leaves

Dijon mustard

honey

black pepper,

(12-ounce) jar marinated artichoke hearts,

(6-ounce) can pitted whole black olives

(about chickpeas

red peppers

arugula (about 2 ounces)

radicchio (about 1 pound total)

Make the vinaigrette: Mince 3 garlic cloves and finely chop 2 tablespoons fresh oregano leaves, then place both in a medium bowl. Add 1/3 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in 1/3 cup extra-virgin olive oil and continue whisking until emulsified.

Make the salad: Prepare the following, adding them all to a large bowl: Drain 1 (12-ounce) jar marinated artichoke hearts and cut into 1/2-inch pieces (about 1 3/4 cups). Drain and halve 1 (6-ounce) can pitted black olives (about 1 1/4 cups). Drain and rinse 1 (about 15-ounce) can chickpeas (about 2 cups). Drain 1 (12-ounce) jar roasted red peppers and cut into 1/2-inch pieces (about 1 1/4 cups). Cut 8 ounces feta cheese into 1/2-inch cubes (about 2 cups). Quarter 2 medium heads radicchio lengthwise, then cut the core out from each piece. Cut crosswise into 1/2-inch pieces (about 6 cups).

Add 2 cups lightly packed arugula (about 2 ounces) and 1/2 cup of the vinaigrette. Use your hands to gently toss everything together, making sure everything is coated well. Taste and add more vinaigrette as needed. Season with more black pepper and serve immediately.

Creamy avocado replaces mayo in this tasty tuna salad. 

Avocado Tuna Salad Recipe

tuna

red onion (about 5 ounces)

celery

parsley

kosher salt,

bread (optional)

Drain 2 (6-ounce) cans tuna and place in a large bowl. Break up any large chunks of tuna with a fork.

Prepare the following, adding them to the bowl as they are completed: Finely chop 1 small red onion (about 3/4 cup). Finely chop 2 stalks celery (about 1 cup). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate the zest of 1 medium lemon until you have 1 teaspoon zest (reserve the lemon).

Halve and pit 1 medium avocado. Cut one half of the avocado into 1/3- to 1/4-inch pieces. Add to the bowl with tuna and gently mix until well-combined, doing your best to keep the avocado pieces intact.

Prepare the following, adding them to a medium bowl as you complete them: Scoop out the flesh from the remaining avocado half, finely grate 1 small garlic clove, juice the lemon until you have 1 tablespoon juice, use a whisk to mash the avocado, then whisk until smooth. 

Finely chop fresh chives until you have 2 tablespoons. Add the chives, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon kosher salt to the smooth avocado. Whisk until smooth and well-combined. Transfer to the bowl with the tuna and gently mix until everything is evenly coated in the mixture. Taste and season with more lemon juice and kosher salt as needed. Serve as is or on the bread of your choice.

This jam-packed summer salad combines juicy peaches and cherries with peppery arugula, creamy avocado, crunchy pistachios, and crispy cubes of halloumi cheese. 

Halloumi Salad with Peaches, Cherries, and Arugula 

olive oil, divided

apple cider vinegar

sweet cherries,

shelled, roasted, and salted pistachios

torn fresh basil leaves

torn fresh mint leaves

halloumi cheese

arugula, baby spinach, mixed greens,

Finely grate the zest of 1 medium lemon into a large bowl (about 2 teaspoons). Juice half the lemon into the bowl (about 2 tablespoons). Add 2 tablespoons of the olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon honey, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine. 

Prepare the following ingredients, adding each one to the dressing as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Halve and pit 2 large or 3 medium peaches, then slice into 1/2-inch-thick wedges (2 cups). Pit and halve 8 ounces cherries (1 1/3 cups). Toss to coat everything in the dressing and set aside to marinate while you prep the rest of the salad.

Wipe down the cutting board if needed. Prepare the following, leaving them on the cutting board: Coarsely chop 1/4 cup roasted pistachios. Tear fresh basil leaves until you have 1/2 loosely packed cup. Tear fresh mint leaves until you have 1/2 loosely packed cup. Pit and dice 1 large avocado. Slice 1 package halloumi into 1/2-inch cubes.

Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat until shimmering. Add the halloumi in a single layer and cook undisturbed until golden-brown on the bottom, about 3 minutes. Use a spatula to release the cubes from the pan, keeping the golden crust intact, and toss around in the oil (the remaining sides will not be browned). Remove the pan from the heat. 

Add the herbs and 5 ounces arugula to the bowl and toss to combine with the fruit. Divide the salad between 3 or 4 shallow bowls. Top each bowl with the halloumi, avocado, and pistachios.  

A make-ahead friendly salad made with crunchy red cabbage, shredded kale, dates, farro, and Pecorino cheese.

Crunchy Cabbage Slaw with Farro, Pecorino, and Dates

kosher salt, divided

almonds (about 10 ounces)

dates (about 12 ounces)

flat-leaf kale (about 7 ounces)

red cabbage (about 8 ounces)

lemons

Pecorino cheese, finely grated (about 1 1/2 cups)

Cook the farro: Place 1 cup farro in a fine-mesh strainer, rinse under cold water, and set aside to drain. Bring 6 cups of water to a boil in a large pot over high heat. Stir in the farro and 2 teaspoons of the kosher salt. Boil until the farro is tender but still slightly chewy, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Meanwhile, make the dressing and prepare the almonds and slaw.

Make the dressing: Prep the following and add to a blender: Finely grated the zest of 4 medium lemons (about 4 tablespoons). Juice the lemons (about 1/2 cup). Finely grate 6 ounces Pecorino cheese (about 1 1/2 cups). Add 1 tablespoon Dijon mustard, 2 garlic cloves, and 3/4 teaspoon black pepper to the blender. 

Blend until the cheese is broken down and the mixture is smooth, adding 1 to 2 tablespoons of warm water to the blender if needed to keep it moving, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in 1/4 cup olive oil. Continue to blend until creamy and emulsified, about 30 seconds more.

Prepare the almonds: Place 2 cups almonds, 1 tablespoon olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium skillet over medium heat. Cook, stirring constantly, until the almonds darken in color slightly and are very fragrant, 6 to 8 minutes. Immediately transfer onto a paper towel-lined plate. Let cool for 10 minutes, then coarsely chop.

Prepare the slaw: Prep the following and add to a large bowl: Cut 2 cups pitted dates into bite-sized pieces. Strip the stems from 1 bunch lacinato kale, stack the leaves, and thinly slice into ribbons (about 8 cups). Core and thinly slice 1/2 medium head of red cabbage into ribbons (about 8 cups).

When the farro is ready, drain thoroughly and rinse under cold water to quickly cool it off. Transfer onto a paper towel-lined baking sheet and pat dry, Transfer to the bowl of vegetables. Add the almonds and 1/4 cup of the dressing. Use your hands to toss everything together, making sure everything is coated well.

Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

onion,

Salt

red quinoa

garlic,

lacinato kale (3/4 to 1 pound, with stems)

dates

almonds

clementine orange,

lime, juiced

maple syrup

Salt and black pepper

Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.)

Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork.

While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.

Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more.

Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking.

Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired.

This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.

Cheesy tortellini pockets are tossed with marinated artichokes, fresh veggies, feta cheese, briny olives, and a bright lemon vinaigrette.

Tortellini Salad with Marinated Artichokes and Feta

bell pepper

radicchio

(12-ounce) jar marinated artichoke hearts

Kalamata olives

cheese cheese tortellini

Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them to a large bowl as you complete them: Mince 1 small garlic clove, thinly slice 1 small shallot (about 1/4 cup), and squeeze 2 medium lemons until you have 3 tablespoons juice.

Add 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

Prepare the following, adding them to the vinaigrette as you complete them: Thinly slice 1 small orange bell pepper, then cut the slices in half. Halve, core, and thinly slice 1 small head radicchio (about 1 1/4 cups). Drain and halve 1 jar marinated artichoke hearts and 1/2 cup pitted Kalamata olives. Stir to combine.

Add the cheese tortellini to the boiling water and cook according to package instructions until al dente, 2 to 7 minutes. Drain well and add the warm tortellini to the salad. Crumble 4 ounces feta cheese into the salad (about 1 cup). Toss to combine. Taste and season with more kosher salt and black pepper as needed. 

Mixed with quinoa, beans, and vibrant fresh veggies, and topped with a zippy chili-lime vinaigrette, this is a potluck salad that everyone can eat. 

Recipe: Tex-Mex Quinoa Salad

quinoa, rinsed under cold water

black beans, drained and rinsed

red onion, small dice

red bell pepper, cored, seeded, and diced

yellow bell pepper, cored, seeded, and diced

avocados,

cilantro, divided

lime juice (from 2 to 3 limes)

cumin

chili powder

cayenne pepper

Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

The Kitchn

Kelli Foster

Step 1

Cook the quinoa. Place the quinoa, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Step 2

Make the dressing. Place all the ingredients in a large bowl and whisk until emulsified and combined.

Step 3

Assemble the salad. Add the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro to the dressing. Toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.

This vegetarian chopped salad — packed with farro, chickpeas, and plenty of fresh veggies— gets even better as it sits. 

Mediterranean-Style Chopped Salad with Oregano Vinaigrette

farro (semi-pearled or pearled is fine; cooking time will differ)

medium bell peppers

English cucumber

red onion

pickled pepperoncinis

feta cheese,

iceberg lettuce

Storage: The chickpea mixture, dressing, and greens can be refrigerated separately up to 5 days.

Grace Elkus

Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette. 

Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool. 

Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas.

Step 4

Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator.

Step 5

Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate.

Step 6

When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired. 

Lunch Recipe: Colorful Lentil Salad with Walnuts &#038; Herbs

(2 lentils

chicken broth (optional)

dry-packed sun-dried tomatoes

onion

bell peppers

walnuts, toasted and chopped

mint leaves, roughly chopped

Parmesan cheese, divided (omit

lemon,

pomegranate molasses (make sure it is pure pomegranate molasses

Faith Durand

Rinse the lentils well and place them in a saucepan. Add the chicken broth, if using, or simply cover them with about 4 cups of water. Salt lightly. Bring to a boil, and then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. Test them after 20 minutes; cooking time will vary according to freshness and age of the lentils. You should turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. When the lentils are done cooking, spread them out on a baking sheet to cool.

Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.

Dice the onion, and clean out the bell peppers and dice them as well. Finely mince the garlic. Heat about 1/4 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.

Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. Grate about 1 ounce of the Parmesan cheese and stir this in as well.

In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes, the lemon juice, and the pomegranate molasses. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper.

Spread the lentils on a serving plate or in a bowl, and use a vegetable peeler to shave the remaining Parmesan into flakes. Sprinkle these over top and serve.

This watermelon feta salad is a surprising and delicious combination.

Watermelon Feta Salad

lettuce mix

bite-sized watermelon chunks

cucumber,

Creamy Avocado Vinaigrette,

Divide lettuce mix evenly between two bowls.

In a medium-sized mixing bowl, combine watermelon, feta,...

In a medium-sized mixing bowl, combine watermelon, feta, olives and cucumbers. Toss until well-mixed.

Divide watermelon mixture between the two beds of...

Divide watermelon mixture between the two beds of lettuce.

Serve with vinaigrette.

Get ready for all the satisfaction of a cheeseburger with the crisp freshness of a salad! This 20-minute bowl of all your favorite loaded burger ingredients—tomato, pickle, lettuce, cheese, and savory seasoned ground beef, plus a classic special sauce in place of dressing—will convince you to skip the bun (and skip the drive-through!).

Top 17 lunch salad recipes from across the web

The most viewed lunch salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 lunch salad recipes from across the web

The most viewed lunch salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Chickpea and Feta Salad w...

Avocado Chicken Salad

Four-Can Pantry Salad

Avocado Tuna Salad Recipe

Halloumi Salad with Peaches, Cherri...

Crunchy Cabbage Slaw with Farro, Pe...

Kale & Quinoa Salad with Dates, Alm...

Tortellini Salad with Marinated Art...

Recipe: Tex-Mex Quinoa Salad

Mediterranean-Style Chopped Salad w...

Lunch Recipe: Colorful Lentil Salad...

Watermelon Feta Salad

“Skip The Bun” Crunchy Cheeseburger...

Quick Lunch Recipe: Tortellini Sala...

Classic Caesar Salad (Tableside Rec...

Za'atar Roasted Potato and Asparagu...

Lemony Cauliflower Tabbouleh

The most viewed lunch salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine