Summer Salads for a Crowd

These seasonal salads are great for a crowd since they all serve six people or more.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Farro Salad with Tomatoes and Herbs

Toss together an easy salad of chopped tomatoes, hearty farro, snipped fresh chives and Italian parsley for a satisfying lunch or first course for a summer party.

Get the Recipe: Farro Salad with Tomatoes and Herbs

Roasted Artichoke Salad

Ina dresses this rustic summer salad in a simple homemade vinaigrette, tossing in roasted red peppers for color. Use frozen artichokes to save time and cut down the effort of trimming those pesky leaves.

Get the Recipe: Roasted Artichoke Salad

Couscous Salad with Tomatoes and Mint

Combine fluffy couscous with scallions, parsley, mint and a lemony tomato-cucumber mixture. Toss in some pine nuts for a nutty crunch.

Get the Recipe: Couscous Salad with Tomatoes and Mint

Marinated Vegetable Salad

Bell peppers and celery add excellent crunch to Trisha's simple vegetable salad. To reap the fullest flavor, the veggies must marinate for 24 hours, so start assembling the salad the afternoon before your guests arrive. 

Get the Recipe: Marinated Vegetable Salad

Roasted Shrimp Salad

To coat her roasted shrimp, Ina prepares a fragrant sauce combining mayonnaise with orange juice and zest. Toss in some capers for a briny pop in every bite. 

Get the Recipe: Roasted Shrimp Salad

Next Up

50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.