Tabbouleh originated in the mountains of Lebanon, where it was a succulent salad of greens with a handful of bulgur added to give the dish body. Today, most versions of tabbouleh use lots of bulgur and a modest amount of parsley and tomatoes, but I stick to the Lebanese way, using a lavish amount of vegetables in proportion to the cracked wheat.
Fast Fact: Bulgur is made from wheat berries that are steamed, dried, and cut up.
Quick Tip: Bulgur comes in three textures. Be sure to get the fine one for this recipe.

This healthy version of an American classic is good with sandwiches. Cabbage is a cruciferous vegetable providing indoles which may be related to a reduced risk of breast cancer.

If you’ve been to Michael Chiarello’s restautant, Tre Vigne, in California’s Napa Valley, or have seen his TV show on the Food Network, you may be enjoying his Italian cooking, which features big flavors and pleasing unexpected twists. In this salad, he skips the egg found in the classic Caesar dressing and then pairs this lighter dressing with an unusually full-bodied leafy salad. Anchovy lovers, this one’s for you!
Adapted from At Home with Michael Chiarello, by Michael Chiarello (Chronicle Books, 2005).

Fast Fact: Arugula gets its bite from health-promoting sulfur compounds related to those in watercress.
Quick Tip: This dressing likes to sit so that the garlic and anchovy flavors can bloom, so if possible, make it a day ahead. Remove from the refrigerator 1 hour before using to bring it to room temperature.

Instead of mixed greens, this makes a good first-course salad. It also goes well served with grilled or poached salmon or a butterflied leg of lamb.
Adapted from Salads, 150 Classic and Innovative Recipes for Every Course & Every Meal, by Leonard Schwartz (HarperCollins, 1992)
Fast Fact: Walnut oil contains the same beneficial omega-3 fatty acids as walnuts.
Quick Tip: Leftover dressing tossed with cold boiled potatoes makes a quick potato salad.

Sicilians serve cauliflower sautéed with onions, raisins, and capers as a topping over warm pasta. Eating some cold leftovers of the topping, I discovered that it also makes a good salad. Adding tuna turns it into a satisfying main dish.
Fast Fact: Mark Twain called cauliflower “cabbage with a college education.”
Quick Tip: Adding some lemon juice or vinegar to the water keeps cauliflower white when you cook it.

To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.

Two things stand out in this salad. One is its jewel-tone colors of bright green, ruby red, and pumpkin orange. The other is the balanced flavors of sweet-tart persimmons and pomegranates contrasting with the tangy blue cheese and the subtle bitterness of walnuts. A ripe Fuyu persimmon is vivid orange, firm to the touch, and slightly crisp when sliced.
Fast Fact: A persimmon provides 50 percent more fiber than a serving of oatmeal.
Quick Tip: To remove seeds from a pomegranate, cut it in half and place the halves in a bowl of cold water deep enough that the entire fruit is underwater. Run you fingers over the pale membrane to remove seeds; it won’t splatter because the juices stay underwater. Bits of membrane will float to the surface and can easily be discarded. Drain the seeds before using.

Potato salad isn’t just for picnics – this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes, or new potatoes, are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. They also have a lower glycemic index than russets. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut them in half.

This simple salad is a version of an Italian standard. You’ll find fresh, white mozzarella cheese in most delis or supermarkets – it’s very different from the pale yellow, packaged mozzarella.