What makes a great salad? We like to think that it’s the opportunity to highlight the season’s best produce. From cookout salads loaded with grilled veggies to make-ahead pasta salads that feed a crowd, there’s no shortage of fresh, salad-ready fruits and vegetables during the summer months. Have a bounty of garden-fresh cukes? Make a cucumber salad. Can’t get enough of those peak-of-season tomatoes? Caprese is calling your name. Want to elevate plain, old watermelon wedges? You can’t go wrong with a refreshing watermelon salad. Whatever you decide, you’ll find that a summer salad is always welcome at the table. One of our favorites? Ina’s panzanella—which is almost too pretty to eat. She tosses crunchy bread cubes with crisp veggies, aromatic basil and a tangy Dijon vinaigrette for a simple-yet-stunning side that’s ideal for summer weeknight dinners and outdoor entertaining alike.

Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.

Rachael’s classic caprese makes a fresh and easy salad for a crowd.

Trisha’s elegant salad is ready in just 20 minutes. She brushes romaine lettuce with a garlicky oil, then lays the lettuce directly on the grill until marked and slightly wilted. A quick Caesar dressing, golden-brown croutons and grated Parmesan are the ideal finishing touches.