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Vegetable salads

Explore 459 recipes, 2 articles, 8 galleries, 99 videos, and more

Asparagus Panzanella

  • 1 pound medium asparagus
  • Salt and freshly ground black pepper
  • 1 seedless cucumber, peeled and cut into 1/2-inch wedges
  • 8 cherry tomatoes, cut in half
  • 2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges
  • 1 medium red onion, cut into 1/4-inch-thick wedges
  • 3/4 cup Kalamata olives, pitted
  • 1/4 cup capers, drained
  • 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil

Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

  • Coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese

Tomato and Red Onion Salad

Time:20 mins

Radicchio and Endive Salad


Butterhead Lettuce and Spring Vegetable Salad

Time:30 mins

Radicchio Salad with Walnut Dressing

Time:5 mins
Other Ideas:
Radicchio, Salad course, Walnuts

Tomato, Cantaloupe, and Basil Salad with Tomato Water


Nobu's Vegetable Salad


Cucumber, String Bean, and Olive Salad


Peekytoe Crab Salad with Spring Vegetables

  • 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
  • 3 large asparagus spears, thinly sliced lengthwise on a mandoline
  • 6 ramps, trimmed and cut on the bias into 1-inch pieces
  • 1 baby zucchini, thinly sliced lengthwise on a mandoline
  • 3 tablespoons shelled fresh English peas
  • 3 tablespoons shelled fava beans
  • 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
  • 2 cups peekytoe crab meat, picked through for shells
  • 1/4 cup Cumin Mayonnaise
  • 2 tablespoons olive oil
  • 16 lily bulb petals, for serving
  • 4 tricolor radishes, thinly sliced, for serving
  • 4 nasturtium flower buds
  • 1/2 red chile, such as Fresno, sliced crosswise
  • Floral Vinaigrette
  • Coarse sea salt