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Discover · cheese + onion + gluten-free + sides

5 recipes

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Broccoli-Bacon Salad

Broccoli-Bacon Salad

Broccoli-bacon salad is a fixture of American potlucks, summer cookouts, and church suppers, especially across the Midwest and South where it earned the affectionate nickname "broccoli crunch". Its origins sit somewhere in 1980s home cooking, when raw vegetable salads bound in creamy dressings became a casserole-era staple, and it has stuck around because the formula is so satisfying. Broccoli is treated like a salad leaf here rather than a hot vegetable, broken into bite-sized florets that stay assertively crunchy and grassy under the dressing. Crisp bacon adds smoke and salt, red onion brings a clean sharpness, sunflower seeds contribute a nutty crunch, and dried cranberries (or raisins, in older versions) drop little pockets of chewy sweetness across the bowl. The dressing is the secret. A glossy emulsion of mayonnaise, cider vinegar, and just enough sugar to round things out, it coats every floret without weighing them down. The salad is genuinely simple to make and improves with a short rest in the fridge, where the broccoli softens just slightly and absorbs the flavours of the dressing. It pairs wonderfully with grilled chicken, pulled pork, hamburgers, or a baked ham. Once you have made it, you understand why every American family seems to claim a version as their own.

Sides 30 minutes Serves6
Horiatiki (Greek Village Salad)

Horiatiki (Greek Village Salad)

Tomatoes cut into thick wedges, cucumber peeled in stripes and cut into chunky rounds, red onion sliced thin and soaked in cold water 5 minutes (mellows the bite), green bell pepper sliced into rings, kalamata olives stoned or whole at the cook's discretion. Pile in a shallow bowl. A whole slab of feta sits on top, uncrumbled, dignified. Olive oil pours over, red-wine vinegar splashes, oregano sprinkles. Rest for 10 minutes before serving so the tomato juices mix with the oil.

Sides 15 minutes Serves4
Watermelon-Feta Salad

Watermelon-Feta Salad

Watermelon and feta sounds, on paper, like a culinary trick that should not work. It came to prominence in the United States through chefs influenced by eastern Mediterranean and Greek traditions, where briny cheese paired with sweet fruit has been quietly understood for centuries. By the early 2000s it was a staple of American summer entertaining, gracing magazine covers and barbecue spreads from California to the Hamptons, and it has earned its place because the contrast is so beautifully balanced. The flavour is built on three opposing notes pulling against each other: the candied sweetness of ripe watermelon, the salty, almost sheepy tang of crumbled feta, and the green, cooling sting of fresh mint. A squeeze of lime and a slow trickle of peppery olive oil tie it all together, while finely sliced red onion adds a sharp savoury bite that keeps the salad from leaning too sweet. There is no cooking involved, so success depends entirely on ingredient quality. The watermelon must be properly ripe, deep red and heavy for its size, and the feta should be the real Greek kind packed in brine, not the dry crumbled supermarket variety. Difficulty is essentially zero, but timing matters. Assemble this just before serving, because watermelon weeps quickly once cut and salted, turning the bowl pink and watery if left to sit.

Sides 15 minutes Serves6