Did you know May is National Salad Month? It seemed like the perfect reason to round up some food blogger friends – today we’re sharing all kinds of awesome salads to celebrate!

The salad I’m sharing today has been one of my go-tos for the last few months.

I made this for Thanksgiving, and it’s so good that I keep coming back to it. It’s perfect as it for a side or light meal, but it’s also awesome with some grilled chicken tossed on top for a heartier salad.

Also, everything in this salad “holds up” well, so if you make up a big batch on Monday, just leave off the dressing and it’ll still be good for a few days after. It makes for a great make-ahead lunch option!

I gathered up a bunch of blogger friends to celebrate #NationalSaladMonth with me today and they’re sharing their awesome salads below. No matter what your salad style, you’ll find something you’ll love!

National Salad Month Recipes

• Italian Chopped Salad by Kate’s Recipe Box
• Austrian Potato Salad by Karen’s Kitchen Stories
• Jarred Salad Matrix by Culinary Adventures with Camilla
• Greek Village Salad by A Day in the Life on the Farm
• Spring Salad with Herb Garden Dressing by Our Good Life
• Tuscan Tuna and White Bean Salad by Palatable Pastime
• Fennel Barley Chickpea Salad by Cindy’s Recipes and Writings
• Broccoli Salad by Creative Southern Home
• Fried Chicken Salad by The Beard and The Baker
• Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Chopped Salad

Serves 8-10

Half of a small red onion, halved and sliced thinly
1 large head romaine lettuce
1 small head radicchio
2 cups grape or cherry tomatoes, halved
1 English cucumber, quartered and sliced
1 can small white beans, drained and rinsed
1/3 cup freshly grated parmesan cheese
5 peperoncini peppers, stems cut off and discarded, thinly sliced
1/2 cup kalamata olives

For the dressing:
1 Tbsp. red wine vinegar
1 1/2 tsp. dried oregano
1/2 teaspoon dried basil
Juice of 1/2 lemon
1 garlic clove, minced
1 1/2 tsp. minced kalamata olives
1 Tbsp. Parmesan cheese
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil

Whisk the dressing ingredients until well combined.

Toss all the salad ingredients together and add dressing to taste.

adapted from The Harvest Kitchen