5 big salad recipes to anchor your next get-together

When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.

These big salad recipes are built to hold their own come dinnertime. Part of their appeal is their practicality, as they can easily be scaled up or down, and adapted to work with whatever produce is in season, group taste preferences or what’s on hand. Piled into a big bowl, they’re unfussy enough for summer entertaining by the pool or at the park, and interesting enough to excite guests. Some even take a deconstructed approach to party classics.

Bread Salad Primavera

Pictured above. This hefty salad is a showcase of spring’s finest vegetables, including asparagus, radishes, English peas and leafy greens. It gets tossed with sourdough croutons for a panzanella effect, and a Parmesan dressing reminiscent of pasta primavera sauce.

Eggplant Bread Salad

Baked pita bread, fried eggplant and chopped tomatoes come together with a drizzle of tahini-lemon dressing in this hearty recipe.

Pizza Salad With Marinated White Beans

This pizzalike salad gets its flavor from Italian-style marinated canned beans, tomatoes, mozzarella and Parmesan. To replicate a crunchy crust, throw in some croutons or pita chips.

Mediterranean Crunch Salad

This visually stunning roasted chickpea salad is a host-friendly favorite, as it comes together quickly and easily.

Buffalo Chicken Salad

If your guests are fans of Buffalo Wings or Buffalo Chicken Dip, they’ll love this reimagined version of the popular bar snack for dinner. Crispy fried chicken bites are coated in a bold, tangy Buffalo sauce and combined with fresh vegetables such as romaine, carrots and celery, and a creamy dressing.

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Bread Salad Primavera

1 pound sourdough bread, torn in large chunks (about 6 cups)

½ cup plus 3 tablespoons extra-virgin olive oil, divided

½ cup (1½ ounces) freshly grated Parmesan cheese, plus more for serving

¼ cup mayonnaise

2 teaspoons fresh lemon zest (from 1 lemon)

3 tablespoons fresh lemon juice (from the same lemon), plus more as needed

Fine salt

Freshly ground black pepper

8 ounces snow or sugar snap peas, ends trimmed

1 leek or spring onion (about 5 ounces), halved and cut in ½-inch slices

1 pound asparagus, trimmed and cut into 2-inch pieces (about 4 cups)

10 ounces (2 cups) fresh or frozen English peas, defrosted according to the package instructions if frozen

1 bunch radishes (6 to 8 ounces), greens removed, thinly sliced

3 cups (about 3 ounces) mixed herbs and leafy greens, such as tarragon, mint, dill, parsley, arugula and baby spinach, kept whole or torn as desired

Position a rack in the middle of the oven and preheat to 350°F.

On a large sheet pan, arrange the bread pieces in a single layer and toast for 10 to 15 minutes, or until the bread just begins to dry out. Remove the pan from the oven, and increase the oven temperature to 400°F. Evenly drizzle ½ cup of the oil over the bread and toast for 15 minutes more, or until golden brown and fragrant, tossing halfway through.

While the bread is toasting, make the dressing. In a large bowl that will fit all of the salad components, whisk together the remaining 3 tablespoons of oil, the Parmesan, mayonnaise, and lemon zest and juice, and season with salt and black pepper. Add the croutons to the bowl, scraping in any oil left on the pan, along with the snow peas.

Line a large sheet pan with towels. Set a medium (3-to-4-quart) pot of water over high heat and bring to a boil. When the water comes to a boil, season it with salt. Add the leek, and cook for 1 minute, then add the asparagus and fresh peas, and cook for 1 minute more. (There’s no need to do this with the defrosted frozen peas.) Drain the vegetables and lay flat on the prepared sheet pan to dry, then transfer to the bowl.

Add the radishes, herbs and leafy greens to the bowl, then gently toss until evenly coated. Taste and add more salt and pepper, if desired, then top with more grated Parmesan before serving.

Servings: 8-10 (makes about 18 cups)

Total time: 1 hour

Note: The recipe was designed with spring vegetables in mind, but feel free to substitute based on seasonal availability. The goal is to have a nice mix of raw vegetables with bite and other tender, barely cooked ones to balance them out. This salad makes for an ideal picnic or spring dinner party option to feed a crowd, though it can easily be halved for a smaller group.

Make ahead: The croutons can be prepared and stored in an airtight container at room temperature for up to 3 days. The dressing can be prepared and refrigerated for up to 3 days.

Storage: The salad is best when freshly made, but you can refrigerate leftovers for up to 1 day.

Substitutions: To make this vegan, use a vegan mayo and nondairy cheese. Gluten-free? Use gluten-free bread. Instead of all the vegetables called for, use whatever blend you like or have on hand.

Nutrition facts per serving (about 1 3/4 cups), based on 10: Calories: 365; Fat: 22 g; Saturated Fat: 4 g; Carbohydrates: 35 g; Sodium: 459 mg; Cholesterol: 6 mg; Protein: 10 g; Fiber: 5 g; Sugar: 6 g

— Ben Weiner

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Eggplant Bread Salad

1 cup bite-size pieces pita bread

1 teaspoon extra-virgin olive oil

10 ounces tomatoes, cut into bite-size pieces (or halved, if using cherry tomatoes)

½ teaspoon fine sea salt or table salt, plus more as needed

Vegetable oil, for deep-frying

1 medium eggplant (about 12 ounces), trimmed and diced into 1-inch cubes

3 tablespoons fresh lemon juice

2 tablespoons tahini

2 scallions, thinly sliced

1 green chile, such as jalapeño chile pepper or anaheim, thinly sliced

Leaves from 3 sprigs fresh mint, finely chopped

Make the salad: Position a rack in the middle of the oven and preheat to 350°F.

Arrange the pita bread on a large, rimmed baking sheet, drizzle with the olive oil and toss to combine. Bake for 15 to 20 minutes, until crisp but not browned. Remove from the oven and set aside.

While the pita chips are baking, place the tomatoes in a large colander set over a bowl and sprinkle with the salt. Set aside for at least 20 minutes, tossing occasionally, to let the juices drain into the bowl.

Meanwhile, in a large, heavy pan or Dutch oven over medium high heat, add enough oil to come 3 inches up the sides and heat until it registers 350°F on an instant-read thermometer or until a morsel of bread immediately rises to the surface and bubbles vigorously when dropped in. Line a large plate with paper towels or clean kitchen towels and keep near the stove.

Working in batches if necessary, fry the eggplant pieces until uniformly golden brown, 5 to 8 minutes. Use a slotted spoon to transfer the eggplant to the towel-lined plate and sprinkle with salt.

Measure 2 tablespoons of drained tomato juice into a small bowl. Add the lemon juice, tahini and a pinch of salt and stir to combine.

Transfer the tomatoes to a serving bowl and add the fried eggplant, scallions, chile, mint and pita chips. Drizzle with the tahini sauce and toss to combine. Let the salad sit for 5 to 10 minutes to let the bread absorb the dressing, then serve.

Active time: 20 minutes | Total time: 40 minutes

4 servings (makes about 5 cups of salad)

Note: For easier preparation, you could broil the eggplant instead of frying it, but there is something decadent about the fried version that makes it worth the effort.

Storage: The croutons can be stored at room temperature in an airtight container for up to 3 days.

Nutrition: Due to the varying amounts of oil used in frying, ingredients are too variable for a meaningful analysis.

— Reem Kassis, The Washington Post, 2021

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Pizza Salad With Marinated White Beans

FOR THE MARINATED BEANS

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

1 garlic clove, halved

Fine sea salt

Freshly ground black pepper

8 fresh basil leaves, chopped, or 1 rosemary sprig, left whole

Pinch crushed red pepper flakes

3 cups cooked white beans, such as cranberry, cannellini, or great northern, or two (15-ounce) cans, rinsed and drained

FOR THE SALAD

5 ounces lettuce, such as bibb, little gem or baby greens of your choice (about 8 cups)

1 pint quartered or sliced tomatoes, preferably grape or ripe heirlooms

1 large shallot (3 ounces), thinly sliced

6 ounces bocconcini (small mozzarella balls) or ½-inch cubes fresh mozzarella

½ cup (2 ounces) shaved Parmesan cheese

8 large fresh basil leaves, chopped

Make the marinated beans: In a small skillet over medium heat, whisk together the olive oil, vinegar, garlic, salt, black pepper, basil and red pepper flakes. Toss in the beans, bring the mixture to a simmer, then remove from the heat, transfer to a bowl, and let come to room temperature, about 30 minutes. (If desired, cover and refrigerate overnight or up to 5 days.)

Make the salad: In a large shallow bowl, toss together the lettuce, tomatoes, shallot, mozzarella, Parmesan and basil. Toss in the beans with their marinade and serve.

Active time: 15 mins | Total time: 45 mins (or up to overnight for marinating beans)

6 servings

Substitutions: To make it vegan, substitute baked tofu for the mozzarella and leave out the Parmesan, or choose a vegan version such as the Violife brand.

Make Ahead: The beans can be refrigerated for up to 5 days before assembling the salad.

Nutrition: Per serving (a generous 1 3/4 cups) | Calories: 357; Total Fat: 21 g; Saturated Fat: 7 g; Cholesterol: 23 mg; Sodium: 226 mg; Carbohydrates: 28 g; Dietary Fiber: 7 g; Sugar: 3 g; Protein: 18 g

— Adapted from “The Weekday Vegetarians” by Jenny Rosenstrach (Clarkson Potter, 2021)

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Mediterranean Crunch Salad

One 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry

3 tablespoons plus 2 teaspoons extra-virgin olive oil

½ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper, or more as needed

One 12-ounce tomato, hulled and cut into ½-inch dice (2 cups)

½ large English cucumber, peeled and cut into ½-inch dice (seedless; 1½ cups)

1 small (4-ounce) red bell pepper, stemmed, seeded and cut into ½-inch dice (½ cup)

1 small (4-ounce) yellow or orange bell pepper, stemmed, seeded and cut into ½-inch dice (½ cup)

¼ small red onion, cut into ½-inch dice (¼ cup)

¼ cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh mint, plus whole leaves for garnish

2 tablespoons red wine vinegar

2 Belgian endives (root ends trimmed), leaves separated

4 ounces (1 cup) crumbled high-quality feta cheese

Preheat the oven to 425°F.

Spread the chickpeas on a rimmed baking sheet. Drizzle with 2 teaspoons of the oil, season with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper, and toss to coat. Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly. Transfer to a plate to cool to room temperature.

While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl. Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Gently toss to incorporate. Taste, and season with more salt and/or pepper, as needed.

Line a serving platter with the endive leaves. Spoon the chopped vegetable mixture over them. Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves.

Nutrition (based on 6 servings) — Calories: 250; Total Fat: 14 g; Saturated Fat: 4 g; Cholesterol: 15 mg; Sodium: 330 mg; Carbohydrates: 25 g; Dietary Fiber: 10 g; Sugars: 5 g; Protein: 10 g.

— Adapted from “Mostly Plants,” by Tracy, Dana, Lori and Corky Pollan (Harper Wave, 2019).

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Buffalo Chicken Salad

1 boneless, skinless chicken breast (10 ounces), cut into bite-size pieces

¼ cup well-shaken buttermilk (regular or low-fat)

¼ cup plus 1 tablespoon Cajun pepper hot sauce, such as Frank's RedHot, divided

¼ cup all-purpose flour

¼ cup cornstarch

½ teaspoon baking powder

Fine salt

Freshly ground black pepper

Peanut, vegetable or other neutral oil, for frying

1 tablespoon unsalted butter, melted

4 cups (6 ounces) loosely packed chopped or torn romaine lettuce

1 medium carrot, shredded (½ cup)

2 ribs celery, sliced (½ cup)

1 to 2 Persian cucumbers, chopped (½ cup)

¼ cup blue cheese or ranch dressing, store-bought or homemade

In a medium bowl, toss together the chicken, buttermilk and 1 tablespoon of hot sauce to coat. Let marinate for 10 to 15 minutes on the counter, or cover and refrigerate for up to 24 hours. (Now is a good time to prepare the salad vegetables and assemble the dressing, if not using store-bought.)

In a separate bowl, whisk together the flour, cornstarch, baking powder, and a pinch each of salt and pepper until combined. Have a platter or sheet pan ready nearby.

Working with a few pieces at a time, remove the chicken from the marinade, letting excess drip off, and toss it in the flour mixture, gently pressing on the pieces to make sure they are coated all over. Shake off any excess, and set on the prepared platter or sheet pan.

In a large saucepan, Dutch oven or other heavy-bottomed pot over medium-high heat, add enough oil to come 1 to 1½ inches up the sides, and heat until a deep-fry or instant-read thermometer registers 350°F. (If you don't have a thermometer, you can test the oil by adding a pinch of flour mixture; the oil is at the proper temperature when it quickly, but not too vigorously, sizzles.) Place a wire rack over a large sheet pan or line a tray with layers of towels, and set it near your work area.

Working in batches to avoid overcrowding or dropping the oil temperature too much, carefully add the chicken to the oil. Fry until the chicken pieces are cooked through, crisp and golden brown, about 5 minutes, occasionally turning with a spider or slotted spoon to promote even cooking and adjusting the heat as needed so the oil stays close to 350°F. Transfer the pieces with a spider or slotted spoon to the prepared wire rack or tray, and repeat with the remaining chicken.

In a medium bowl, whisk together the melted butter with the remaining ¼ cup of hot sauce until combined. Add the cooked chicken pieces, and toss until evenly coated.

In a serving bowl or platter, combine the lettuce, carrots, celery and cucumber; top with the chicken and dressing, and serve.

Total time: 30 minutes

Serves 2-3 (makes about 6 cups)

Make ahead: The chicken can be marinated up to 1 day in advance.

Storage: Refrigerate Buffalo chicken bites separate from the salad for up to 4 days.

Substitutions: Don’t want to bread chicken? Use cooked store-bought popcorn chicken or chicken fingers cut into bite-size pieces, or cooked shredded or diced chicken to skip the frying. Gluten free? Skip the all-purpose flour and double the amount of cornstarch. Vegetarian? Toss 1½ cups cooked chickpeas or one (15-ounce) can no-salt-added chickpeas, drained and rinsed, directly in the Buffalo sauce. For romaine, you can substitute Little Gem, iceberg or other crunchy salad greens. For Persian cucumber, use any other type of cucumber.

Nutritional facts per serving (2 cups, based on 3) | Calories: 370; Fat: 23 g; Saturated Fat: 7 g; Carbohydrates: 15 g; Sodium: 1,209 mg; Cholesterol: 76 mg; Protein: 24 g; Fiber: 2 g; Sugar: 3 g.

— Aaron Hutcherson, The Washington Post, 2024