Bright and sweet, tomatoes and oranges are surprisingly good foils for one another. Once salted, the tomatoes will release some of their juices, so serve this salad with good bread to mop them up.

In this classic Roman Jewish recipe, zucchini are fried, soused with vinegar, and left to marinate for hours with garlic and herbs.

This classic tuna salad is amped up with sweet Vidalia onion, a diced half-sour pickle, and a splash of tangy red wine vinegar. You can make it on its own, or use some of the leftover onion for a chopped liver recipe from the same family.

This simple eggplant salad that’s topped with bits of raw onion comes from Miri Polachek’s Romanian grandmother Ema and her mother Sara, who died in Auschwitz. It’s best made during the summer when eggplants are at their peak.

Crunchy and tangy shirazi salad is a staple on Iranian tables. This recipe comes from My Mythical Kitchen’s Nicole Enayati and her mother. Be sure to dress it right before serving so the vegetables remain crunchy. 

While Simone Azoulay changes her Shabbat menu in Paris every week, this jammy slow-cooked Moroccan salad of tomatoes and peppers is the one constant.

This crunchy shaved fennel salad from Seed + Mill co-owner Rachel Simon is loaded with fresh herbs for a bright touch. You can also add shaved Parmesan, if you like.

Food writer Mitchell Davis ferments a slew of vegetables for this pickle salad. Since the fermentation will take a few days, be sure to start this recipe ahead of time.

Crispy ramen noodles, plus toasted almonds and sunflower seeds add crunch to this broccoli slaw that’s great at a barbeque.

Cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans for Sukkot, but it’s wonderful anytime you can find figs. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides. 

Léa Karsenty’s grandmother, Mamie Sara, makes this simple and piquant artichoke salad with lemon and saffron. Since it uses frozen artichoke hearts, it can be made year round.

Asian Jewish recipe developer Jamie Wei tops thick slices of silken tofu with a nutty, tahini based sauce, quick cucumber pickles, and fiery chili crisp here. 

In Marc Azoulay’s family, this salad is served as part of the first course on Shabbat along with salade cuite, a jammy melange of tomatoes and peppers.

Chef and writer Peter Hoffman’s recipe for potato salad is loaded with fresh herbs like tarragon, parsley, and dill and lashed with bright apple cider vinegar.

This recipe from Moroccan cook Kathy Berrie is laced with lots of briney capers. If you plan to bring this to a picnic, consider packing the dressing separately and tossing the salad just before serving.

Cookbook author Erin Gleeson’s farro and arugula salad recipe gets a nutty touch courtesy of a soy and sesame oil dressing.

Sweet watermelon and salty Bulgarian cheese (or feta) are an ideal summer pairing. Aleppo pepper gives them a gentle, fruity kick.

With chunks of bread, slices of steak, and fresh blackberries, this recipe from farmer and chef Hedai Offaim can be served as a complete summer meal or as part of a larger spread.

This hearty chicken salad recipe comes from a community of Iraqi Jews who moved to India in the 18th and 19th centuries. You can make the chicken and potatoes for Shabbat dinner and use the leftovers for the salad.

This spicy and bright cherry salad from food writer Hila Alpert is a revelation. JFS editorial director Devra Ferst makes it on repeat during warmer months.

Loaded with thinly sliced carrots and quinoa, this salad from cookbook author Erin Gleeson is hearty and crunchy.

In chef Esther Serruya Weyl’s Moroccan-Brazilian community, this multi-colored pepper salad is served for Shabbat lunch. If you make it a day advance, toss in the cilantro just before serving.