There’s just something about a classic Chicken Caesar Salad that hits the spot every single time — crisp, crunchy Romaine, savory shaved Parmesan, juicy chicken, and that creamy, tangy dressing that ties it all together. But here’s the thing: store-bought Caesar dressings can be a real letdown. Too oily, too salty, or just flat.

Today I’m sharing my go-to Chicken Caesar Salad with Homemade Dressing that’s packed with fresh flavor, a little extra protein boost from Greek yogurt, and totally refined sugar-free — because who needs extra sugar when the flavor is this good? This is the perfect lunch or light dinner when you want something satisfying but still on the fresher side.

More Salad Recipes:

• Fresh Summer Panzanella Salad Recipe
• Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
• Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese

Why You’ll Love This Salad

First off, the homemade dressing is a total game-changer. It’s rich and creamy, thanks to a combo of sugar-free mayo and Greek yogurt, with all the briny, garlicky notes you expect from a proper Caesar. A touch of Dijon mustard, a squeeze of fresh lemon juice, and that essential anchovy paste bring it to life.

Don’t skip the anchovy paste! I know, I know — anchovies freak some people out — but trust me here. It’s not fishy in the final dressing. It just adds that deep, savory umami that makes a Caesar taste like Caesar.

And the chicken? We’re keeping it simple. A quick roast in the oven with Italian seasoning, garlic powder, salt, and pepper. No fancy marinades or breading — just juicy, flavorful chicken that pairs perfectly with the crisp lettuce and creamy dressing.

How To Make Your Chicken Caesar Salad

Here’s what you’ll want to grab:

Step-By-Step Guide For Chicken Caesar Salad

Step 1: Make the Dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, minced garlic, Dijon mustard, and anchovy paste. Give it a taste before adding any extra salt — remember, that anchovy paste is salty on its own! Add the grated Parmesan and stir well.

Then, while whisking, slowly drizzle in the olive oil until it’s fully blended and creamy. Taste again, and adjust the salt and pepper if needed. Cover and pop it in the fridge until you’re ready to use it — and if you can, make the dressing the night before. The flavors get even better overnight!

Optional tip: If you’re not worried about keeping this refined sugar-free, a teaspoon of Worcestershire sauce can add an extra layer of depth.

Step 2: Cook The Chicken

Preheat your oven to 400°F and line a large baking sheet with parchment or a Silpat™ for easy cleanup. Place the chicken breasts on the sheet and sprinkle evenly with Italian seasoning, garlic powder, salt, and pepper.

Roast the chicken for about 20–25 minutes, or until it’s cooked through. For the best, juiciest results, use an instant-read thermometer — you’re looking for just over 160°F in the thickest part. The temperature will keep climbing slightly as the chicken rests.

Step 3: Cut The Chicken

Remove the chicken from the oven and let it rest for about 10–15 minutes before slicing.

Step 4: Assemble the Salad

In a big mixing bowl, toss the chopped Romaine with the shaved Parmesan and about 1/3 cup of the dressing. Give it a gentle toss — you want everything lightly coated but not soggy.

Divide the salad between chilled plates (trust me, a cold plate keeps your greens nice and crisp longer!) and top each serving with the sliced roasted chicken. Serve with the extra dressing and more shaved Parmesan on the side so everyone can customize their plate just the way they like it.

Tips for Making Your Salad

• Prep ahead: The dressing really benefits from sitting overnight, so plan ahead if you can.
• Dry your lettuce: Wet lettuce = soggy salad. Take a few extra minutes to dry your Romaine completely — a salad spinner works wonders.
• Cook to temperature, not time: Always use a thermometer for perfectly cooked chicken. No one wants dry chicken on their Caesar.
• Make it your own: Croutons are traditional, but if you’re watching carbs, feel free to skip them — this salad is plenty satisfying without.

This Chicken Caesar Salad is one of those back-pocket recipes you’ll find yourself craving again and again. It’s simple enough for a quick weeknight dinner but tasty enough to serve for a lunch with friends or family. Plus, knowing exactly what’s in your dressing makes it that much better than any bottled version you’ll find at the store.

So grab that Romaine, get your whisk ready, and enjoy this delicious homemade twist on a classic Caesar. Once you taste it, you’ll never look back!

If you love the idea of kicking back with a frosty drink in hand, but cringe at the thought of all the sugar lurking in those neon-colored store-bought mixes, you’re in for a treat today. This Frozen Strawberry Daiquiri is all about fresh strawberries, zesty lime juice, a splash of light rum (or none at all if you want to keep it alcohol-free), and a homemade sugar-free simple syrup that sweetens things up without the crash.

Think of this as the daiquiri you’d want to sip poolside, on the patio, or honestly, on your couch—because sometimes that’s where the best “vacations” happen anyway.

More Strawberry Recipes:

• Luscious Lemon Strawberry Shortcake
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze
• Refreshing Strawberry Spinach Salad

Why Make a Daiquiri at Home?

The daiquiris you get at restaurants or buy pre-mixed at the store are usually loaded with refined sugar, artificial colors, and who knows what else. They’re bright, sure—but they’re also a sugar bomb that can leave you feeling not-so-great later.

This homemade version skips all that nonsense. You get to taste actual strawberries—sweet, tangy, and juicy—blended with fresh lime juice and a splash of light rum for that classic tropical vibe. And if you’re watching your sugar intake or just want to keep things a bit lighter, the monk fruit simple syrup does the trick without the sugar rush.

The Secret to a Balanced Sweetness, Sugar-Free Simple Syrup

First up, let’s talk about the sugar-free simple syrup.

Normally, simple syrup is exactly that: simple. It’s just a 1:1 mix of white sugar and water, simmered until the sugar dissolves. But here, we’re swapping the refined sugar for a powdered monk fruit sweetener, which is a natural sugar substitute that doesn’t spike blood sugar but still adds that sweet punch.

For this recipe, you’ll actually use a 1:2 ratio—one part monk fruit sweetener to two parts water. Why? Because monk fruit can taste quite sweet, so you don’t need as much of it to get that perfectly balanced sweetness. The result is a light, mellow syrup that plays beautifully with the strawberries and lime.

How To Make This Strawberry Daquiri

Step-By-Step Guide:

Make the Simple Syrup

Combine the monk fruit sweetener and water in a small skillet or saucepan. Stir to dissolve, then heat over medium heat for about 3-4 minutes, just until the sweetener is completely dissolved. No need to boil—just melt it together. Remove from heat and let it cool.

Blend the Daiquiri

Grab your blender and toss in the hulled strawberries, fresh lime juice, rum (or water for the mocktail), and a quarter cup of the cooled simple syrup. Blend until smooth and luscious.

Add Ice for that Frosty Finish

While the blender’s still going, drop in the ice cubes a few at a time until the mixture turns into that perfect slushy consistency. Pop the lid off, give it a taste—if you want it sweeter, add a splash more simple syrup and blend again for 30 seconds.

Serve & Sip

Pour into glasses (bonus points if they’re chilled!) and garnish with a lime wheel or a fresh strawberry perched on the rim. Sip immediately—preferably somewhere sunny, but your couch works too.

Tips & Tricks for the Best Daiquiri Ever

• Use ripe strawberries: The sweeter your berries, the better your daiquiri. If your berries are a little tart, you might want to add a touch more simple syrup.
• Chill your glasses: A quick trick that makes homemade cocktails feel a little fancier—pop your glasses in the freezer while you’re prepping the syrup.
• Adjust to your taste: This recipe is super flexible. Like it more tart? Add an extra squeeze of lime. Want it boozier? Splash in another ounce of rum (I won’t tell).
• Go alcohol-free: Seriously, the mocktail version is just as refreshing. It’s basically a grown-up slushie—kids love it too.

Next time you’re craving something cool and refreshing, skip the store-bought mix and blend up this Frozen Strawberry Daiquiri instead. It’s ridiculously easy, so fresh, and honestly, you’ll probably never want to go back to the bottled stuff again.

So grab some strawberries, squeeze some limes, and pull that blender out of the cupboard. You’ve got a mini vacation waiting—right in your glass. Cheers!

If you’ve been dreaming of the perfect spring or summer dessert that’s easy to pull together yet looks like it came straight out of a fancy bakery window, say hello to this Luscious Lemon Strawberry Shortcake! This recipe is a total crowd-pleaser — buttery, tender shortcakes with a bright hint of lemon zest, piled high with juicy strawberries and fluffy whipped cream. Honestly, what’s not to love?

I don’t know about you, but I get ridiculously excited whenever strawberries come into season. I’ll buy an entire flat at the farmers’ market and look for any excuse to use them in everything. But if there’s one recipe that really lets those sweet, ruby-red berries shine, it’s definitely this classic shortcake. And the best part? It’s surprisingly simple to make from scratch — no store-bought sponge cakes here!

So, grab a mixing bowl, preheat that oven, and let’s make something delicious together.

More Strawberry Recipes:

• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze
• Refreshing Strawberry Spinach Salad

Why You’ll Love This Lemon Strawberry Shortcake

First, the shortcakes themselves are super tender and flaky, thanks to the magic combo of heavy whipping cream and a gentle hand with the dough. The fresh lemon zest adds just the right pop of brightness to balance the sweet strawberries and rich cream.

And let’s not forget the strawberries! Macerating the sliced berries in a little sugar and fresh lemon juice draws out their natural juices, creating that classic sweet strawberry syrup that soaks perfectly into each buttery shortcake layer. Top it off with a big dollop (or two) of whipped cream and you’ve got a dessert that just screams sunshine and smiles.

How To Make Your Lemon Strawberry Shortcake

Step-By-Step Guide:

Alright, let’s get baking! Here’s how to whip this up step-by-step:

1. Preheat the oven

Set your oven to 425°F. Line a large, rimmed baking sheet with parchment paper so nothing sticks.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and that fresh lemon zest. The zest makes all the difference — trust me.

3. Add the cream

Pour in the heavy whipping cream and stir gently with a spoon until you have a thick dough. It should come together without overmixing — you want those shortcakes light and fluffy.

4. Form the shortcakes

Using a large spoon or cookie scoop, scoop the dough into mounds on your prepared baking sheet. You should get about 8 medium-sized shortcakes. They’ll spread a bit, so give them some room.

5. Bake to golden perfection

Bake for 15–17 minutes, or until the tops are lightly golden brown. Your kitchen will smell amazing at this point!

6. Prepare the strawberries

While the shortcakes bake, toss the sliced strawberries with the sugar and fresh lemon juice in a medium bowl. Let them sit and macerate — basically, they’ll get all juicy and sweet while you finish the shortcakes.

7. Let the shortcakes cool

Once the shortcakes are done baking, let them cool completely. This makes slicing them so much easier.

8. Assemble and devour!

When you’re ready to serve, slice each shortcake in half horizontally. Spoon a generous layer of whipped cream onto the bottom half, top with those luscious macerated strawberries (and don’t forget to drizzle on some of that strawberry syrup!), then crown it with the other half of the shortcake. Finish with an extra dollop of whipped cream if you’re feeling fancy — which, let’s be honest, you always should be.

Tips for the Best Shortcake

• Use cold cream: Cold heavy cream makes for tender, fluffy shortcakes.
• Don’t overmix: Mix just until the dough comes together — overmixing can make the shortcakes tough.
• Macerate long enough: Give those strawberries at least 15–20 minutes to get nice and syrupy.
• Homemade whipped cream: If you have a few extra minutes, whip up your own cream with a splash of vanilla and a tablespoon of sugar. It’s worth it!

This Luscious Lemon Strawberry Shortcake is truly one of those desserts that feels like a warm, sunny hug on a plate. It’s simple enough for a weeknight treat yet special enough for birthdays, showers, or any gathering where you want to impress without breaking a sweat.

So, the next time you spot fresh strawberries, grab a couple pints and treat yourself (and your lucky family or friends) to this dreamy, classic dessert. Just don’t be surprised if there aren’t any leftovers!

If you’ve been craving something light, fresh, and just a little fancy without a whole lot of work, let me introduce you to your new go-to, this Refreshing Strawberry Spinach Salad. It’s the kind of salad that looks impressive on the table but comes together in under 15 minutes—yes, really!

I don’t know about you, but once the weather starts warming up, I’m all about salads that feel like a mini celebration of spring and summer. And this one? Oh, it’s the ultimate ode to sunny days. We’re talking sweet, juicy strawberries, peppery fresh baby spinach, bright pops of citrus, tangy goat cheese, crunchy walnuts, and a simple, zippy balsamic dressing that pulls it all together.

If that doesn’t make you want to grab a fork, I don’t know what will!

More Strawberry Recipes:

• Luscious Lemon Strawberry Shortcake
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze

What Makes This Strawberry Spinach Salad So Special?

There’s something magical about the way sweet strawberries pair with tender spinach. Add in the citrusy punch from fresh orange slices, the mellow bite of thinly sliced red onion, and a sprinkle of sea salt and black pepper, and you’ve got a salad that hits every note: sweet, savory, tart, and tangy.

But we’re not stopping there—because toppings matter! Crunchy walnuts add texture (plus a little boost of healthy fats), while creamy goat cheese adds richness and that melt-in-your-mouth moment we all love.

And the homemade dressing? Chef’s kiss. It’s a simple balsamic vinaigrette—made with pantry staples like balsamic vinegar, extra-virgin olive oil, a touch of local honey, and a little Dijon mustard. It’s bright, balanced, and just sweet enough to complement those strawberries.

How To Make This Strawberry Spinach Salad

Here’s what you’ll need to pull this salad together:

Step-By-Step Guide:

Ready to throw this deliciousness together? Here’s how:

Step 1: Start by layering the spinach, red onion, orange slices, and strawberries in a large salad bowl. Sprinkle a little sea salt and black pepper over the top to bring out the flavors.

Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until smooth and emulsified. Season with a pinch of salt and pepper.

Step 3: Drizzle that gorgeous dressing over your salad and toss gently until everything is nicely coated.

Step 4: Transfer the salad to a large serving platter or portion it into individual bowls or plates if you’re feeling fancy.

Step 5: Top each serving with a handful of chopped walnuts and a sprinkle of crumbled goat cheese.

Step 6: Serve immediately while the spinach is still crisp and the dressing is fresh.

Tips & Tricks for the Best Strawberry Spinach Salad

• Use fresh, ripe strawberries. This might seem obvious, but it really does make all the difference. If you can get your hands on local berries—do it!
• Don’t skip the orange. The bright citrus balances the sweet strawberries and cuts through the richness of the goat cheese.
• Toast your walnuts. If you have a few extra minutes, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. It deepens their flavor and makes them even crunchier.
• Try a different cheese. Not a fan of goat cheese? Feta or even blue cheese crumbles work beautifully here, too.
• Add a protein. Want to make this salad a meal? Top it with grilled chicken, shrimp, or salmon.
• Make it ahead. You can prep the ingredients a few hours in advance (except for the dressing and toppings) and store them in the fridge. Wait to dress and top the salad until just before serving so it stays crisp.

There’s something about a fresh salad that makes you feel like you’re doing something good for your body and your tastebuds at the same time. This one is simple enough for a quick weekday lunch but pretty enough to impress guests at brunch or a summer dinner party.

It’s light but satisfying, sweet but savory, healthy but not boring—and I guarantee you’ll come back to it all season long.

Whether you’re serving it up as a starter, a side, or a main course with a protein boost, this Strawberry Spinach Salad deserves a spot in your regular rotation.

So there you have it—an easy, vibrant, and absolutely delicious salad you can whip up any day of the week. If you make this, I’d love to know! Snap a photo, share it with your friends, or just savor it all to yourself. You earned it!

This traditional Italian bread salad is a feast for the senses with its vivid colors, fragrant basil, and fresh, seasonal flavors. Although this salad can be served throughout the year, it is perfect for warmer months when fresh tomatoes are abundant and in season. The warm, crusty bread adds enough substance for this salad to serve as a standalone meal on its own during warmer weather, as well.

Kitchen Tip: Place the sliced red onion in a large bowl with a metal colander on top. Then toss the chopped tomatoes with some salt in the colander and let the mixture stand for approximately half an hour. As the tomato juice drips into the bowl below, the liquid will soften the onion and minimize its bite, while infusing the tomato juice with incredible flavor. The result is more palatable raw onions for the salad and a more flavorful base for the homemade vinaigrette.

Any assortment of fresh grape, cherry, and/or heirloom tomatoes will work great in this recipe. If possible, use a nice selection of yellow and red varieties, as shown, for a great presentation.  

Note: A simple seasoning blend of onion powder, garlic powder, Italian seasoning, salt, and black pepper is used here to add flavor to the crusty toasted bread. For best results, reserve one-half teaspoon (or more, if desired) to flavor the vinaigrette, as well.

If you like Panzanella salads, try this watermelon Panzanella salad with feta cheese.

How To Make Your Panzanella Salad

Step-By-Step Guide For Panzanelle Salad:

If you’ve never tried Panzanella, get ready to fall in love with a bowl of juicy tomatoes, crusty bread, and fresh basil goodness that soaks up every drop of flavor. Here’s how to pull this together for the ultimate summer salad.

Step 1: Prepare The Veggies

Start by grabbing that half medium red onion and slice it thin. Pop it in a big bowl, then place a metal colander right on top of the onions. Now grab your fresh cherry, grape, or heirloom tomatoes (about a pound’s worth) and slice them in half or into cute little bite-sized pieces. Toss those tomatoes into the colander and sprinkle them with the salt. Give them a gentle toss and let them hang out for 20 to 30 minutes—this helps them get extra juicy.

Step 2: Make The Seasoning Mix

While the tomatoes are doing their thing, mix up a simple seasoning blend. Combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and give it a stir.

Step 3: Toast The Bread

Next, heat up a tablespoon of extra virgin olive oil in a big skillet over medium heat. Lay your ciabatta or crusty Italian bread slices (about 8 oz. worth, sliced ¾” thick) in the skillet and drizzle that last tablespoon of olive oil over the top. Sprinkle the bread with some of your seasoning blend. Toast it up for about 4–5 minutes until the bottoms are golden and crispy.

Don’t forget—save a bit of that seasoning for the vinaigrette later!

Flip the bread slices over, sprinkle on a little more seasoning, and toast the other side for another 4–5 minutes until it’s golden brown and smells amazing. Remove the bread, tear it into big, rustic chunks, and set it aside in a bowl.

Step 4: Make The Vinaigrette

Now, lift the colander and drain that tomato juice into a small bowl—you’ll use two tablespoons of this flavor-packed juice for your vinaigrette.

To make the vinaigrette, add the tomato juice, red wine vinegar, extra virgin olive oil, Dijon mustard, a bit of that leftover seasoning mix, and a touch of honey into a jar with a tight-fitting lid. Give it a good shake until everything’s blended and delicious.

Step 5: Build The Salad

Time to bring it all together: toss the softened onions, fresh basil (torn into bite-sized pieces), seasoned tomatoes, and those glorious toasted bread chunks together in a big bowl. Drizzle some of the vinaigrette on top, toss gently, and transfer to your serving bowl or platter. Serve it up with the rest of the vinaigrette on the side so everyone can add more if they want.

Dig in right away while the bread still has a bit of crunch and soaks up all those sweet tomato juices—summer on a plate!

This fresh Panzanella Salad is proof that simple, seasonal ingredients can make the most satisfying meal. It’s crunchy, juicy, herby, and full of bright summer flavors in every bite. Perfect for a light lunch, a side dish at a barbecue, or just when you want to use up that day-old bread and ripe tomatoes. Make it once and you’ll be craving it all season long—enjoy!

This beautiful steak salad tastes every bit as wonderful as it looks! It is simple and satisfying, making it a fantastic meal to enjoy all year long, indoors or out. To make life even easier, it is also very simple to plan ahead and grill an extra steak one night so you can enjoy grilled steaks and corn one evening for dinner, and in this gorgeous salad the next evening.

Plain olive oil has a higher smoke point than extra virgin olive oil. Therefore, plain olive oil is recommended over extra virgin olive oil for the steak due to the grilling temperature in this recipe. A nice extra virgin olive oil is called for in the salad for maximum flavor.

*Please note that actual cook time will vary depending on a number of factors, including the internal starting temperature of the steak, thickness, and the desired final cooking temperature.

For best results, remove steak from the refrigerator 30 minutes prior to cooking and use an instant read thermometer to determine the level of doneness while cooking.  As a general rule of thumb, remove steaks from grill when they are 5-10°F below desired final temperature as they will continue to cook while resting.

More Feta Salad Recipes:

• Watermelon Panzanella Salad with Tomatoes & Toasted Bread
• Strawberry Feta Salad with Balsamic Glaze
• Easy Broccoli Salad with Feta and Toasted Almonds

How To Make Your Steak Salad

Step-By-Step Guide To Make Your Steak Salad:

1. First up, get that marinade going. In a large shallow pan, whisk together the Dijon mustard, balsamic vinegar, olive oil, sliced garlic, dried basil, sea salt, and black pepper.

2. Season your steak with a little black pepper, then pop it into the marinade. Use tongs to turn it a few times so it’s nicely coated. Let it soak up all that flavor for at least 30 minutes at room temp (or up to 10 hours if you’re planning ahead and want max flavor).

3. When you’re ready to cook, heat up your outdoor grill to medium or grab a grill pan for the stovetop and heat it to medium-high.

4. Take the steak out of the marinade, letting any excess drip off. Season the first side with salt and black pepper. Grill for about 4–5 minutes, then flip, season the second side, and cook another 3–5 minutes — or until it’s done just the way you like it.

5. Transfer the steak to a platter and let it rest for 10 minutes so all those juices stay inside.

6. While the steak is resting, toss the spinach, sliced red onion, cherry tomatoes, and bell pepper in a big salad bowl. Add the fresh lemon juice and a drizzle of extra-virgin olive oil. Season with salt and black pepper, then toss it all together again.

7. Plate up the salad, slice the steak nice and thin, and lay it on top. Finish with a sprinkle of crumbled feta.

That’s it — fresh, savory, and seriously satisfying. Dig in!

So there you have it — a super simple, satisfying salad that’s anything but boring. This Grilled Balsamic Marinated Steak Salad is loaded with fresh veggies, juicy steak, and a tangy hit of feta to pull it all together. Perfect for an easy weeknight dinner or a laid-back weekend lunch. Give it a try and watch it become a new favorite in your rotation!

If you’re ready to take your summer salads to a whole new level, this Watermelon Panzanella Salad is about to become your warm-weather obsession. It’s fresh, vibrant, juicy, and downright satisfying — a delicious way to make the most of summer’s best produce and your leftover crusty bread.

Panzanella, if you’re not familiar, is an Italian bread salad traditionally made with day-old bread, juicy tomatoes, cucumbers, onions, and basil tossed in a zingy vinaigrette. But we’re giving it a sweet twist — we’re tossing in sweet, refreshing watermelon to keep you cool and happy when it’s hot outside. Think sweet and savory, crunchy and juicy, all in one bowl. Hungry yet? Let’s get into it.

More Feta Salad Recipes:

• Lentil Salad with Cucumber, Radish, Feta, and Mint
• Strawberry Feta Salad with Balsamic Glaze
• Easy Broccoli Salad with Feta and Toasted Almonds

How To Make This Yummy Watermelon Panzanella Salad

You don’t need anything fancy — just a handful of good, fresh ingredients and you’re in business. Here’s what you’ll need:

Step-By-Step Guide For Watermelon Panzanella Salad

Don’t be intimidated by the steps — this comes together easily once you get rolling. Here’s the lowdown:

Step 1: Soak the onions

Slice your red onion nice and thin, toss it in a bowl, and pour orange juice over it. This quick soak softens the onion’s sharp bite and adds citrus flavor that complements everything else later.

Step 2: Salt the tomatoes

Pop a metal colander over the bowl with the onions and add your quartered Campari tomatoes to it. Sprinkle generously with sea salt and give them a gentle toss. The salt helps draw out their delicious juices — you’ll save that for the vinaigrette later. Let them sit for about 30 minutes while you work on the rest.

Step 3: Make the seasoning mix

While the tomatoes do their thing, stir together onion powder, garlic powder, Italian seasoning, black pepper, and the remaining sea salt. This blend is going to make your toasted bread extra tasty. Save a little of this seasoning for your vinaigrette later!

Step 4: Toast the bread

Preheat your air fryer to 400°F. Brush your bread slices (thick slices are best!) with extra virgin olive oil and sprinkle them generously with the seasoning mix. Once the air fryer is hot, toast the bread for about 4 minutes, flipping halfway through so they get that perfect golden crisp on both sides.

Step 5: Make the vinaigrette

Once the tomatoes are ready, lift the colander and drain the flavorful orange-tomato juice into a jar or small container. Combine that with white balsamic vinegar, olive oil, local honey, a spoonful of Dijon, and that reserved seasoning mix. Give it a good shake. It’s sweet, tangy, savory — basically sunshine in a jar.

Step 6: Assemble the salad

Grab a big salad bowl. Add the salted tomatoes, softened onions, fresh watermelon, crisp cucumber, fresh basil, and about two-thirds of your crumbled Feta. Toss it all together gently — you don’t want to crush those juicy chunks.

Step 7: Bring in the bread

Just before serving, tear or cut your toasted bread into bite-sized pieces and toss them into the salad. Pour some of your vinaigrette over the top and toss again so the bread soaks up all those juicy flavors without getting soggy. Top with the remaining Feta.

Serve immediately on a big platter or in a gorgeous salad bowl, with any leftover vinaigrette on the side for extra drizzling. Trust me — everyone will want more.

Tips to Make It Your Own

• Switch up the cheese: Not a fan of Feta? Try goat cheese or fresh mozzarella.
• Add some crunch: Toasted nuts like almonds or pistachios would be delicious.
• Make it a meal: Add grilled shrimp or chicken to turn this salad into a complete dinner.
• Use stale bread: This salad is perfect for using up bread that’s gone a bit stale — in true Italian fashion, nothing goes to waste!

This Watermelon Panzanella Salad is everything summer should be: fresh, simple, a little bit unexpected, and so satisfying you’ll find yourself making it on repeat until the last watermelon is gone. It’s perfect for backyard BBQs, lazy weekend lunches, or even a quick weeknight dinner when you’re craving something light but filling.

So grab that watermelon, slice up some juicy tomatoes, and get to toasting that bread — your new favorite summer salad is waiting. Enjoy every last juicy, crusty, herby bite!

If you’re like me, you know that sometimes you just crave a salad that’s not boring. You know what I mean — not another plain lettuce situation that leaves you hungry an hour later. I want crunch, I want color, I want flavor that pops. And that’s exactly why this Red Cabbage and Carrot Salad with Lemon Tahini Dressing has become one of my go-to recipes whenever I’m craving something light yet satisfying.

This salad is basically a rainbow in a bowl. Thinly sliced red cabbage brings that beautiful purple hue and satisfying crunch. Carrots, peeled into ribbons, add a touch of sweetness and more texture. Green onions keep things zippy and fresh, while pumpkin seeds and dried cranberries toss in even more texture — a combo of nutty crunch and chewy sweetness that I love in salads.

But let’s be real — the star of this show is the dressing. If you’ve never made a lemon tahini dressing before, prepare to have your salad world rocked. It’s creamy, nutty, citrusy, and just the right amount of tangy. Plus, it comes together in about a minute and doesn’t require anything fancy other than a spoon and a small bowl.

More Salad Recipes:

• Super Easy Crisp & Crunchy Broccoli Slaw
• Strawberry Feta Salad with Balsamic Glaze
• Easy Broccoli Salad with Feta and Toasted Almonds

How To Make This Red Cabbage & Carrot Coleslaw

Honestly, these are all pantry staples in my kitchen, which makes this recipe an easy “whip it up whenever” kind of dish. If you don’t already keep tahini on hand, I highly recommend adding it to your shopping list. It’s magic for quick dressings and sauces.

How To Make Your Coleslaw In 3 Easy Steps

Step 1: Prepare Your Veggies

Combine your thinly sliced red cabbage, carrot ribbons, and green onions in a nice big bowl. Season with a little sea salt and black pepper to wake up the flavors. Give it all a good toss.

Step 2: Make The Dressing

Next up, make the dreamy dressing. In a small bowl, whisk together the tahini and freshly squeezed lemon juice. Add a pinch of salt and pepper. The dressing might seize up a bit at first — that’s normal! Just whisk in a tablespoon of water to loosen it up. If it still feels too thick to drizzle, add another splash until you get that perfectly creamy consistency that can coat all those veggies beautifully.

Step 3: Make The Salad

Pour the dressing over the salad and toss everything until it’s nicely coated.

To finish, sprinkle the salad with pumpkin seeds for a satisfying crunch, dried cranberries for a touch of sweetness, and a big handful of fresh chopped parsley for that herby freshness. And that’s it — you’re ready to dig in!

Why I love this salad (and you probably will too)

What I adore about this salad is how flexible it is. Want to bulk it up a bit? Toss in some cooked quinoa or chickpeas for extra protein. Not a fan of pumpkin seeds? Sunflower seeds, chopped almonds, or walnuts work just as well. Don’t have cranberries? Try golden raisins or chopped dried apricots. It’s totally forgiving — so use what you have and make it your own.

Another reason this salad is a staple for me: it holds up like a champ. Cabbage is hearty, so it won’t wilt into a soggy mess after a few hours in the fridge. In fact, I think it tastes even better after sitting for a bit and soaking up all that tangy lemon tahini dressing. It’s perfect for meal prep — just store the seeds and cranberries separately and sprinkle them on just before eating to keep everything crunchy.

Tips for the best cabbage salad ever

A few quick tips:

• Slice that cabbage thin. The thinner, the better. It’ll soak up the dressing more easily and have a lighter texture.
• Use a super fresh lemon for the dressing — the bright flavor makes all the difference.
• Taste as you go. Don’t be afraid to adjust the seasoning. Add a bit more salt, pepper, or lemon juice to get it just right for your taste buds.

If you’ve been stuck in a salad rut, this Red Cabbage and Carrot Salad with Lemon Tahini Dressing will snap you right out of it. It’s crunchy, colorful, refreshing, and just plain fun to eat. And it proves that healthy doesn’t have to be boring — sometimes all you need is a bit of cabbage, a splash of citrus, and a spoonful of tahini to turn a simple bowl of veggies into a salad you’ll actually look forward to.

So grab that cutting board, pull out your favorite mixing bowl, and give this salad a try. Your taste buds (and your lunchbox) will thank you.

If you’re craving a salad that’s fresh, colorful, and bursting with flavor, this Mexican Chopped Salad with Creamy Avocado Dressing is about to become your new go-to. It’s crunchy, zesty, and hearty enough to stand on its own as a light lunch or the perfect side for taco night.

This fresh Mexican chopped salad is substantial enough to serve as a light main course on its own. Or, you can pair it with your favorite soup for a heartier meal.  Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

More Salad Recipes To Try:

• Roasted Sweet Potato & Arugula Salad
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Arugula & Feta Salad with Balsamic Glaze

Why You’ll Love This Salad

First, let’s talk about the dressing — because let’s be honest, it’s the best part. This creamy avocado dressing is silky smooth, thanks to ripe avocado and Greek yogurt. It’s brightened up with a pop of lime juice and fresh cilantro, with just a hint of sweetness from a touch of honey. You’ll want to make extra and keep it in the fridge for dipping veggies or spreading on sandwiches.

Then there’s the salad itself — a crunchy combo of iceberg lettuce and peppery arugula, sweet charred corn kernels, juicy red bell pepper, sharp red onion, and hearty black beans. It’s all tossed together with fresh lime juice and a sprinkle of cumin for that earthy, warm note that ties everything together.

How To Make Your Mexican Chopped Salad

What really makes this salad shine is the combination of crisp veggies, sweet charred corn, and that dreamy avocado dressing that you’ll want to drizzle on everything. Here’s what you’ll need:

Step-By-Step Guide For Mexican Chopped Salad

Step 1: Blend Up the Dressing:

First, make that creamy avocado dressing. Add the avocado, shallot, cilantro, Greek yogurt, olive oil, lime juice, and honey to a blender or food processor. Blend until it’s smooth and creamy — add a splash of water if you want a thinner consistency. Season with sea salt and black pepper to taste, then pop it in the fridge while you prep the rest of the salad.

Step 2: Char That Corn:

Brush the fresh corn with melted butter, then grill it on a preheated gas grill over medium heat or use a grill pan indoors. Rotate the corn every couple of minutes until it’s lightly charred all around — that smokiness adds so much flavor. Once it’s done, slice the kernels off the cob and set them aside.

Step 3: Toss the Greens:

In a big salad bowl, combine the chopped iceberg lettuce, arugula, and fresh cilantro. Give it a gentle toss — you’re building the base for all that good stuff.

Step 4: Mix the Veggies & Beans:

In a separate bowl, mix together the diced red bell pepper, red onion, black beans, charred corn kernels, fresh lime juice, and ground cumin. Season with salt and pepper, and toss until everything is nicely coated and smelling amazing.

Step 5: Combine & Serve

Add the black bean and veggie mixture to the bowl with the greens. Toss everything gently — you want all those flavors mingling together. Serve it up with a big drizzle of your homemade creamy avocado dressing and a squeeze of fresh lime for good measure.

This Mexican Chopped Salad with Creamy Avocado Dressing is a total flavor bomb that’s sure to brighten up your table any day of the week. Fresh, zesty, and satisfying — this one’s on repeat at my house, and I bet it will be at yours too.

Give it a try and let me know how you like it!

If you’re craving a salad that feels fancy enough for a dinner party but easy enough for your Tuesday night dinner, this Roasted Fennel Salad with Lemon Tahini Dressing is calling your name. It’s light, zesty, and just the right mix of sweet, savory, and a little earthy. Basically, it’s everything you want in a salad — with a little roasted magic thrown in for good measure.

Let’s talk about why you’re going to love this. First up, fennel! If you’ve never roasted fennel before, get ready to fall in love. Raw fennel has that crisp, licorice bite, but once it’s roasted? It turns sweet and caramelized with a mellow anise flavor that pairs beautifully with a bright lemon tahini dressing and fresh greens. Throw in some roasted red onions for extra sweetness and top it all with juicy ripe figs — it’s salad heaven.

More Salad Recipes To Try:

• Roasted Sweet Potato & Arugula Salad
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Arugula & Feta Salad with Balsamic Glaze

How To Make This Roasted Fennel Salad With Tahini Dressing

Step-By-Step Guide For Your Arugula Fennel Salad

Don’t be intimidated — this salad looks gourmet but comes together easily.

Step 1: Make the dressing: Toss all your dressing ingredients in a blender or food processor. Blend until smooth and creamy. Scrape down the sides to make sure that tahini gets fully incorporated — nobody wants clumps here! Taste and tweak the seasoning if you need to. Want it zestier? Add more lemon. Want it spicier? Add another dash of cayenne. Set it aside.

Step 2: Prep your oven & veggies: Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment or a baking mat — you’ll thank yourself later during cleanup.

Step 3: Slice the fennel: Cut off the stems and bottom of the fennel bulb, then slice it top-to-bottom into ½-inch thick pieces. Save those feathery fronds — they make a pretty garnish.

Step 4: Prep the onion: Peel and slice the red onion. First, cut it in half through the root, then slice each half into ½-inch thick half-rounds.

Step 5: Season & roast: Put the fennel and onion slices in a big bowl. Drizzle on the olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss until every piece is coated. Spread the veggies on your prepared baking sheet in a single layer — don’t overcrowd them or they won’t roast properly. Sprinkle with fresh thyme leaves and pop them in the oven for 30–35 minutes, flipping them once so they get golden on all sides.

Step 6: Dress the greens: While your veggies roast, toss the arugula and baby spinach in a large bowl with a few tablespoons of that tangy lemon tahini dressing.

Step 7: Assemble the salad: Once the fennel and onions are gorgeously caramelized, pull them from the oven. Arrange your dressed greens on a platter and layer on the roasted veggies and fresh fig slices.

Garnish with those fennel fronds if you saved them. Drizzle a little extra dressing on top and pass the rest at the table — trust me, people will want more.

What’s so great about this roasted fennel salad is how the simple ingredients come together to feel really special. The earthy roasted fennel and onions play perfectly with the peppery bite of arugula and the mellow spinach. The figs add a sweet pop that’s unexpected but so welcome. And the lemon tahini dressing? It’s creamy, zippy, and just a little nutty — basically the kind of dressing you’ll want to put on everything once you try it.

This salad works great as a side for roasted chicken or fish, or as a light lunch all on its own. It’s also a total showstopper if you’re hosting — the figs and fennel look so pretty on a platter.

So next time you see a fennel bulb at the store and wonder what to do with it — this salad is your answer. Fresh, roasted, sweet, savory, and just plain good. Enjoy every bite!