This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. I serve it with a from-scratch vinaigrette.—Ginger Johnson, Pottstown, Pennsylvania
From Victoria, British Columbia, Debbie Kangas writes, "While visiting my in-laws in the Canary Islands, we had a rooftop buffet for 20 people to celebrate our anniversaries. This was one of the dishes my mother-in-law prepared. It's been popular here at home ever since."
Iola Egle of Bella Vista, Arkansas enhances a medley of fresh berries with sugar, pepper and balsamic vinegar. Serve berries on lettuce. like Iola does, for a fun summer salad...or showcase them in pretty phyllo cups, as our Test Kitchen suggests, for an impressive dinner finale.
This refreshing alternative to pasta salad is perfect for casual summer luncheons. "You can serve it as a main dish with the tuna...or without it for a nice rice side," suggests Merwyn Garbini of Tucson, Arizona. "Sometimes, I substitute reduced-fat mayonnaise for the olive-oil".
Here’s a light, refreshing salad that boasts the rich flavor of artichokes, olives and summer-ripe tomatoes. From Clara Coulston of Washington Court House, Ohio, this makes a nutritious side dish with all kinds of entrees.
A sweet homemade dressing flecked with poppy seeds coats this green salad sent in by Tonia Booker of Gilbert, Arizona. The combination of sweet peaches, salty feta cheese, and crunchy onion and cucumber offers an array of tastes and textures.
Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. —Evelyn Lewis of Independence, Missouri
Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. —Sue Dannahower of Fort Pierce, Florida.