This salad by chef Andrea Buckett is tossed with sweet basil pesto and topped with creamy mozzarella for the perfect summer bite.

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This recipe is a fresh twist on a classic steakhouse salad with a delicious feta and Greek yogurt dressing. “The cucumbers, tomatoes and onions are super juicy and bright on top of the crunchy lettuce and creamy, briny, salty feta dressing,” says chef Eden Grinshpan.

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“The carrots are crispy and tangy while the cream yogurt adds richness and balances the acidity. The dukkah has warmth and crunch,” says Shiza Shahid, co-founder and co-CEO of Our Place. The carrots are roasted and then marinated in a vinaigrette, laid on a smear of yogurt sauce and topped with crunchy dukkah.

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“With hearty napa cabbage as the base, the other textures can shine. Tying it all together is a fresh and funky Blue Cheese Green Goddess Dressing,” says chef Bill Clark, best known for his former Brooklyn restaurant, Meme’s Diner. “Keep this dressing recipe in your back pocket — it’s great on a sandwich, as a dipping sauce or on any other salad.”

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Q: I recently had lunch at the Green Door Café in Wiarton, Ont. The Chickpea and Feta Salad was truly sublime. Can you get the recipe so I can make it at home? — JANET, Toronto

A: Tamieka experimented with a variety of textures to create this salad: there’s crisp kale, crunchy chickpeas, chewy dried cranberries and juicy black olives. “The salty olives and feta mingle with the tart apple cider, and Moroccan spiced chickpeas are a perfect complement,” she says. The cider vinaigrette has a hit of garlic for extra kick!

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“Spaghetti salad is a beautiful little thing. We plated it, but you could just make a bowl of this and pour the garnishes on it and it’ll be fine.” – Matty Matheson

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A take on the classic Greek Salad, this dish will be available at the new Milos location in Toronto.

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“This salad is super fresh, crispy and light, and the hits of radish give it a nice bitterness.” —Lawrence La Pianta

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“A big piece of chilled iceberg lettuce is topped in a dressing that’s rich, tart, creamy and herby, with a strong finishing note of black pepper.” — Freddy Laliberté

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“This recipe is first and foremost an “anti-waste” dish, because it gives a second life to a tomato salad and old bread from the previous day. Over the years it has become a signature dish, combining authentic flavors of tomato, farmhouse bread, onion, garlic and basil. This summer creation can be served on its own, with a side dish, at room temperature or even hot.” – Stéphane Chicheri

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