When I say I work at Food52, 10/10 people ask me: “What’s your go-to meal?” But I don’t have a recipe I turn to time and time again. Instead, I find comfort in a whole category of dishes: salads.
No matter my mood or the state of my fridge, I can always find a way to make a salad. From refreshing, crunchy slaws to satisfying grain bowls with crispy roasted toppers, I experiment with textures and tastes. Sometimes, it’s a dish that involves ten different steps of toasting and boiling and grinding. On long, tiring days, though, I'm after speed and ease, and enlist the help of canned beans and a squeeze of lemon.
Sure, I don’t have an exact recipe I can mindlessly turn to, but that’s because salads are down for improv. To show just how versatile they can be, I’ve gathered nine I can throw together in 5, 15, or 30 minutes.
Sweet ripe mango gets welcome heat from a dash of chile powder—and heft from satisfying black beans. Don't have mango? Try this salad with pineapple, cantaloupe, or peaches instead.
Peppers, cucumbers, and chickpeas combine with creamy ricotta and quality balsamic vinegar to form a speedy, tasty bowl. Add leftover rotisserie chicken or an egg for extra oomph.
All you really need for this meal is a can opener and a lemon. I've made it with with black-eyed beans or white beans and added almonds instead of pine nuts for extra crunch.
The orzo only needs 10 minutes to boil, and (if you’re like me) it’s a great dish to clean out that jar of olives... or peppers or capers or whatever else is taking up space in the fridge.
Leftover chicken stars in this Indian-inspired salad. A quick pan-fry infuses the warm flavors of garam masala into toasty naan—or any other flatbread—and chickpeas.
Not all salads need lettuce. This crunchy, creamy combo welcomes spring produce like fresh dill, scallions, and radish tops. To bulk it up to full-meal status, serve it over grains like farro, bulgur, or wheat berries.
This gem from EmilyC freshens up the flavors of an egg roll with shredded carrots and cabbage. (Don’t worry, she still keeps the crispy wrappers.) And if you'd rather not crisp up some bacon, edamame or tofu would be welcome additions.
Resurrect your stale bread with the panzanella treatment and classic brunch-time flavors. Dress with lemony, olive oily Greek yogurt or a simple balsamic vinaigrette.
A bright, strawberry-studded salad that converted a salad-hating(!) member of our staff. Yes, it's that good. I don't always have goat cheese, so I've substituted with parmesan, feta, or (gasp!) sometimes skipped the cheese altogether.
What's your best 5-minute salad? Share ideas and inspiration in the comments below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now