10 best vegetarian salads. The most delicious recipes

Whether you follow a vegetarian lifestyle or just want to incorporate more plant-based meals into your diet, these recipes are sure to satisfy. From classic Caesar salad to unique watermelon feta salad, we’ve got a variety of options to suit every taste preference.

So what are you waiting for? Check out our top ten vegetarian salad recipes and get ready to enjoy some mouth-watering and healthy meals. Trust us, these salads will have you craving more!

Greek Salad

• 3 ripe tomatoes, chopped
• 1 cucumber, chopped
• 1 small red onion, sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, cucumber, and red onion.
2. Add the crumbled feta cheese and Kalamata olives to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.

Roasted Beet Salad

• 3 medium beets, roasted and chopped
• 2 cups arugula
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Wash the beets and wrap them individually in foil.
3. Roast the beets in the oven for 45-60 minutes or until tender.
4. Let the beets cool, then peel and chop them.
5. In a large bowl, combine the chopped beets, arugula, crumbled goat cheese, and chopped walnuts.
6. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.
7. Drizzle the dressing over the salad and toss to combine.
8. Serve immediately or refrigerate until ready to serve.

Caprese Salad

• 3 ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes, fresh mozzarella, and basil leaves on a platter.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and serve immediately.

Chickpea Salad

• 1 can chickpeas, drained and rinsed
• 1 small red onion, diced
• 1 small cucumber, diced
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced red onion, diced cucumber, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

Caesar Salad

• 1 head of romaine lettuce, chopped
• 1/2 cup croutons
• 1/2 cup grated Parmesan cheese
• 1/2 cup roasted chickpeas or tofu
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, croutons, grated Parmesan cheese, and roasted chickpeas or tofu.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

Cobb Salad

• 1 head of romaine lettuce, chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped bacon or vegetarian bacon substitute
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, chopped hard-boiled eggs, halved cherry tomatoes, chopped avocado, crumbled blue cheese, and chopped bacon or vegetarian bacon substitute.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

Kale Salad

• 1 bunch kale, stems removed and chopped
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with your hands for a few minutes to soften it.
2. Add the sliced almonds, dried cranberries, and crumbled goat cheese to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.

Quinoa Salad

• 1 cup cooked quinoa
• 1/2 cup diced bell pepper
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced bell pepper, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and chopped fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

Watermelon Feta Salad

• 4 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, and chopped fresh mint.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

Spinach Salad

• 1 bag baby spinach
• 1/2 cup sliced mushrooms
• 1/4 cup sliced red onion
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the baby spinach, sliced mushrooms, sliced red onion, crumbled goat cheese, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

These 10 vegetarian salad recipes are perfect for a healthy and delicious meal. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, these salads are sure to please. From the classic Caesar salad to the unique watermelon feta salad, there’s something for everyone. So grab your ingredients and get ready to make some delicious salads!