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
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