Salad

29 Make-Ahead Salads to Pack for Lunch or Bring to the Party

Some salads really do get better with time.
A serving bowl of pasta salad made with orecchiette and marinated vegetables on a picnic table.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

With plenty of delicate butter lettuces, leafy romaine, and wispy microgreens, the moment you dress a salad, the countdown begins. With every minute those leaves have sat in their vinaigrette, they wilt a little further, get a little slimier, and your whole salad gets sadder. This is why so many salad recipes come with a reminder to serve immediately, and it’s probably why so many people have resigned themselves to spending $15 every lunchtime for take-out salads.

But there’s a better (and less expensive) way to keep your desk lunch supplies stocked through the week and to work ahead for that backyard barbecue you’re planning (or attending). There are plenty of salads that remain crunchy, verdant, and bright-tasting for hours (and days) after you’ve assembled them. Here are some of our favorite make-ahead options for your next bento or potluck.

  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/29

    Broccoli Caesar

    Caesar dressing on romaine might not be super-appealing after resting overnight. But this crunchy broccoli rendition is fine to sit in your fridge.

    Get This Recipe
  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    8/29

    Antipasto Salad

    All of the best pickled and preserved elements of a great antipasto platter, in salad form.

    Get This Recipe
  • Photo by Marcus Nilsson
    13/29

    Green Papaya Salad

    A great papaya salad, like this one from Night + Market’s Kris Yenbamroong, involves lightly bruising the papaya and green beans, which helps them absorb even more of the umami-rich dressing.

    Get This Recipe
  • Photo by Beatriz Da Costa
    14/29

    Sweet Pickle Potato Salad

    The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

    Get This Recipe
  • Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li
    15/29

    Confetti Broccoli and Herb Slaw

    Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to any rich, bold dishes you might serve at a barbecue.

    Get This Recipe
  • Photo by Alex Lau
    16/29

    The Crunchiest Vegetable Salad

    A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

    Get This Recipe
  • Photo by Katrina Scott and Karena Dawn
    21/29

    Picnic Three-Bean Salad

    This is classic picnic fare for a reason—it holds up well, and the beans get more seasoned as they rest in the mix of apple cider vinegar, olive oil, chopped onion, and herbs.

    Get This Recipe
  • Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime
    22/29

    Watermelon and Snap Pea Salad

    Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chili crisp, fish sauce, and fried shallots help too.)

    Get This Recipe
  • 23/29

    Romano Beans With Mustard Vinaigrette and Walnuts

    Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

    Get This Recipe
  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    24/29

    Succotash

    This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra. It’s great warm but also delicious at room temp.

    Get This Recipe
  • Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman
    29/29

    Sesame Chicken and Cabbage Salad

    Lean on the broiler for a speedy chicken and cabbage combo that’s big on color, crunch, and flavor—and short on prep time. This is one of those make-ahead salads that works equally well at lunch or dinner.

    Get This Recipe
Anna Hezel is a Buffalo-born, Brooklyn-based food and culture writer. Before joining Epicurious in 2022, she was the senior editor at TASTE. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. She’s the author... Read more
Senior Editor
Read More
17 Salad Dressings to Spruce Up Your Vegetables
icon
17 Salad Dressings to Spruce Up Your Vegetables
You'll never have sad salad again.
19 Grain Salad Recipes for Easy Lunches, Backyard Parties, and Perfect Picnics
icon
19 Grain Salad Recipes for Easy Lunches, Backyard Parties, and Perfect Picnics
These make-ahead grain salad recipes can go wherever you go. Pack these farro, bulgur, rice, and quinoa salads for picnics or serve them at a barbecue.
13 Kale Salad Recipes to Get You Out of Your Salad Funk
icon
13 Kale Salad Recipes to Get You Out of Your Salad Funk
Kale salads hold up well wherever you go; these kale salad recipes make sure the sturdy greens are the most delicious part of your meal.
The Herby Dressing That Saved Aretha Franklin’s Birthday
The Herby Dressing That Saved Aretha Franklin’s Birthday
The classic creamy dressing is worthy of Michelin-starred restaurants and your pizza crusts.

Adrienne Cheatham

Thousand Island Is Back and Better Than Ever
Thousand Island Is Back and Better Than Ever
Thanks to a very ’90s ingredient.

Steven Satterfield

53 Ways to Make Kebabs for Dinner
Fact: meat on sticks taste better than, well, meat not on sticks.
Our 29 Best July Recipes
Our most popular recipes for the month—plus a few staff picks.
18 Types of Peppers and How to Cook With Them
From mellow and sweet to can’t-take-the heat.