This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Greek salad

Wait until you are ready to serve the salad before dressing it. Lavash is sold in most supermarkets; if you can’t find it, a large pita works just as well.

You’ll enjoy the tantalizing hot and cold contrasts of this colorful salad, a good choice for a warm weather main dish

The salad dressing can be refrigerated in an airtight container for up to two weeks. Before serving, whisk the dressing to loosen.

Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect for summer potlucks

From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.

Salads are considered to be the most boring of all the dishes, but it can be the most adventurous one too. One can do so many experiments with it. Add in colors, different dressings and you can make a treat for your palate. All that it requires a little inspiration from here and there.

In a spectacular gathering of gastronomic treasures, spring asparagus and flavorful morels lend elegance to golden, creamy pasta.

When time is short, try this quick entrée — al dente linguine topped with shredded zucchini in a two-cheese sauce.