While grilled, roasted, and boiled components can make for a lovely salad experience, when it comes to flavorful bang-for-your-buck, nothing beats the bright, refreshing ease of a no-cook salad. Coming together in minutes, their beautiful ingredients combine with tart sauces and dressings, making a side dish or meal that's as flavorful as it is easy. The twenty salads we've gathered here have bright fruits, crisp greens, earthy grains, hearty proteins -- and not a stovetop or oven in sight. -- Helen Rosner
20 Simple, No-Cook Salads
Greek Salad (Horiatiki)(01 of20)
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. (Photo: Todd Coleman)
See the recipe for Greek Salad »
See the recipe for Greek Salad »
Thai Green Mango Salad (Som Tum Mamuang)(02 of20)
This dish is a refreshing adaptation of a more widely known version made with papaya. (Photo: Todd Coleman)
See the recipe for Thai Green Mango Salad »
See the recipe for Thai Green Mango Salad »
Raw Artichoke Salad with Parmesan and Mint(03 of20)
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. (Photo: André Baranowski)
See the recipe for Raw Artichoke Salad with Parmesan and Mint »
See the recipe for Raw Artichoke Salad with Parmesan and Mint »
Lotus Stem Salad(04 of20)
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets. Be sure to buy the variety that contains no added sugar or vinegar. (Photo: Ariana Lindquist)
See the recipe for Lotus Stem Salad »
See the recipe for Lotus Stem Salad »
Fennel, Sunchoke, and Apple Salad(05 of20)
According to Peter Berley, author of The Flexitarian Table, which contains the recipe on which this one is based, raw sunchokes (also known as jerusalem artichokes) "have a crisp texture and sweet, nutty flavor". In this preparation they are sliced paper thin and tossed with fennel, radishes, and apples and marinated in a delicate vinaigrette. The result is a refreshing salad that works perfectly as a side dish or an appetizer. (Photo: André Baranowski
See the recipe for Fennel, Sunchoke, and Apple Salad »
See the recipe for Fennel, Sunchoke, and Apple Salad »
Salade Niçoise(06 of20)
The traditional version of Nice's classic salad uses no lettuce, no cooked vegetables, no vinegar. And remember that the Niçois would never dream of making their salad with fresh tuna: This is a dish based on preserved fish. (Photo: Antoine Bootz)
See the recipe for Salade Niçoise »
See the recipe for Salade Niçoise »
Radicchio with Anchovy and Rosemary Sauce (07 of20)
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.
See the recipe for Radicchio with Anchovy and Rosemary Sauce »
See the recipe for Radicchio with Anchovy and Rosemary Sauce »
Grated Carrot Salad(08 of20)
This is a French bistro classic -- simple to prepare, and perfect as a light side dish. (Photo: Ben Fink)
See the recipe for Grated Carrot Salad »
See the recipe for Grated Carrot Salad »
Panzanella (Bread and Tomato Salad)(09 of20)
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. (Photo: Penny De Los Santos)
See the Panzanella recipe »
See the Panzanella recipe »
Crunchy Spring Salad(10 of20)
This recipe comes from Margo True's piece The Accidental Pioneer (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons -- in season from winter through late spring -- to dress this salad. (Photo: Ben Fink)
See the recipe for Crunchy Spring Salad »
See the recipe for Crunchy Spring Salad »
Daikon and Sunflower Sprout Salad(11 of20)
When New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for this daikon salad, we started experimenting. We found we liked a little grated daikon in the dressing (it gives it the punch it needs) and the nutty-peppery mix of sunflower sprouts and daikon—but any kind of fresh sprouts will do. (Photo: Beatriz da Costa)
See the recipe for Daikon and Sunflower Sprout Salad »
See the recipe for Daikon and Sunflower Sprout Salad »
Kale and Avocado Salad(12 of20)
Elf in LA's Echo Park serves a version of this refreshing Japanese-inspired salad. (Photo: Ariana Lindquist)
See the recipe for Kale and Avocado Salad »
See the recipe for Kale and Avocado Salad »
Leon Salad(13 of20)
Our take on the popular Leon Salad served at La Scala in Beverly Hills (see Salad City) calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette. (Photo: Todd Coleman)
See the recipe for Leon Salad »
See the recipe for Leon Salad »
Texas Caviar(14 of20)
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940. (Photo: André Baranowski)
See the recipe for Texas Caviar »
See the recipe for Texas Caviar »
Brussels Sprouts Salad(15 of20)
When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color. Brown spots on the cut edge of the stem or yellowing of the leaves usually signifies older sprouts, which tend to have a more bitter flavor. Store brussels sprouts in the refrigerator in a paper bag. (Photo: André Baranowski)
See the recipe for Brussels Sprouts Salad »
See the recipe for Brussels Sprouts Salad »
Ambrosia(16 of20)
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake. (Photo: André Baranowski)
See the recipe for Ambrosia »
See the recipe for Ambrosia »
Bahamian Fruit Salad(17 of20)
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe. It is best assembled immediately before serving. (Photo: Susie Cushner)
See the recipe for Bahamian Fruit Salad »
See the recipe for Bahamian Fruit Salad »
Bulgur Wheat and Walnut Salad(18 of20)
Fine-grain bulgur wheat is essential for this flavorful dish, in which earthy bulgur and walnuts are brightened with tamarind, cayenne, and lemon. (Photo: Roger Sherman)
See the recipe for Bulgur Wheat and Walnut Salad »
See the recipe for Bulgur Wheat and Walnut Salad »
Céleri-Rave Rémoulade(19 of20)
In this classic Parisian bistro salad, julienned celery root melds with a Dijon mustard–spiked dressing. (Photo: Landon Nordeman)
See the recipe for Céleri-Rave Rémoulade »
See the recipe for Céleri-Rave Rémoulade »
Fava and Pecorino Salad(20 of20)
Tuscany-based food writer Lori Zimring De Mori suggested we make this dish only with fresh young favas whose skins are so thin and tender that they don't need peeling. Look for smaller unblemished fava pods and snap a few open to see whether the beans are small and thin skinned. (Photo: Ben Fink)
See the recipe for Fava and Pecorino Salad »
See the recipe for Fava and Pecorino Salad »
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