Most popular
Moroccan Orange & Olive Salad
What you'll learn
How to segment oranges for a clean, pith-free presentation
Techniques for balancing sweet citrus with salty olives and spicy harissa
Crafting a cumin-infused vinaigrette and emulsifying dressings
Proper knife skills for uniform onion slicing and olive prep
Panzanella Salad
What you'll learn
How to choose and prep day-old bread for optimal texture
Techniques for toasting or pan-frying bread cubes so they stay crisp yet absorb dressing
Selecting and handling peak-season tomatoes and cucumbers for maximum juiciness
Crafting a harmonious vinaigrette of olive oil, vinegar, garlic, and seasonings
Layering ingredients and timing the rest period to meld flavors without sogginess
Tabouleh
What you'll learn
How to select and properly prepare the key ingredients for authentic tabouleh.
Techniques for soaking and draining bulgur to achieve perfect texture.
Knife skills for finely chopping parsley, mint, tomatoes, and onions.
How to balance acidic, salty, and herbal flavors in the dressing.
Variations to adapt tabouleh for gluten-free and grain-free diets.
Presentation tips to serve tabouleh attractively as part of a mezze spread.
Beet & Goat Cheese Salad
What you'll learn
How to select and roast beets for optimal flavor and texture
Tips for achieving the perfect creamy goat cheese consistency
Preparation of a bright citrus-honey vinaigrette
Plating techniques to create a restaurant-style presentation
Nutritional benefits of beets and goat cheese
Fattoush
What you'll learn
How to select and prepare a variety of crisp lettuces and vegetables.
Techniques for toasting or frying pita to achieve perfect crunch.
Crafting a signature sumac–lemon vinaigrette for authentic flavor.
Balancing textures: integrating greens, veggies & pita chips.
Creative add-ins: from pomegranate to za’atar for seasonal twists.
Presentation tips to serve fattoush attractively as part of a mezze spread.
Quinoa & Kale Salad
What you'll learn
How to cook quinoa perfectly every time
Proper technique for “massaging” kale to remove bitterness
Knife skills for uniformly chopping vegetables
How to whisk together a balanced lemon–tahini dressing
Tips for seasoning and customizing the salad to taste
Strategies for storing and reheating without sogginess
-19%
Greek Village Salad
What you'll learn
How to select the ripest tomatoes, cucumbers, and peppers for maximum flavor.
Techniques for cutting each vegetable to optimal size and shape.
Crafting the classic olive-oil and red-wine-vinegar dressing.
Balancing saltiness from olives and feta with acidity and sweetness.
Presentation tips for a striking, authentic Horiatiki platter.
Creative variations using capers, oregano, or roasted peppers.
-24%
Spinach & Strawberry Salad
What you'll learn
How to select and prep baby spinach for optimal tenderness
Techniques for slicing and macerating strawberries to intensify sweetness
Crafting a balanced honey–balsamic vinaigrette from scratch
Layering ingredients for maximum textural contrast
Tips for plating and garnishing to elevate presentation
Strategies for make-ahead assembly without wilting
-52%
Cobb Salad
What you'll learn
How to poach or grill chicken breast for optimal juiciness
Technique for rendering and crisping bacon
Proper avocado selection and slicing without browning
Making a balanced Dijon-honey vinaigrette
Layering and plating the salad for visual appeal
Variations to adapt to dietary preferences (vegetarian, gluten-free)
-36%
Waldorf Salad
What you'll learn
Selecting the best apple varieties for texture and flavor
Toasting walnuts to maximize aroma and crunch
Balancing creaminess and acidity in a mayonnaise-yogurt dressing
Incorporating optional mix-ins like grapes or dried cranberries
Plating techniques for an attractive presentation
Trending
Moroccan Orange & Olive Salad
What you'll learn
How to segment oranges for a clean, pith-free presentation
Techniques for balancing sweet citrus with salty olives and spicy harissa
Crafting a cumin-infused vinaigrette and emulsifying dressings
Proper knife skills for uniform onion slicing and olive prep
Panzanella Salad
What you'll learn
How to choose and prep day-old bread for optimal texture
Techniques for toasting or pan-frying bread cubes so they stay crisp yet absorb dressing
Selecting and handling peak-season tomatoes and cucumbers for maximum juiciness
Crafting a harmonious vinaigrette of olive oil, vinegar, garlic, and seasonings
Layering ingredients and timing the rest period to meld flavors without sogginess
Tabouleh
What you'll learn
How to select and properly prepare the key ingredients for authentic tabouleh.
Techniques for soaking and draining bulgur to achieve perfect texture.
Knife skills for finely chopping parsley, mint, tomatoes, and onions.
How to balance acidic, salty, and herbal flavors in the dressing.
Variations to adapt tabouleh for gluten-free and grain-free diets.
Presentation tips to serve tabouleh attractively as part of a mezze spread.
Beet & Goat Cheese Salad
What you'll learn
How to select and roast beets for optimal flavor and texture
Tips for achieving the perfect creamy goat cheese consistency
Preparation of a bright citrus-honey vinaigrette
Plating techniques to create a restaurant-style presentation
Nutritional benefits of beets and goat cheese
Fattoush
What you'll learn
How to select and prepare a variety of crisp lettuces and vegetables.
Techniques for toasting or frying pita to achieve perfect crunch.
Crafting a signature sumac–lemon vinaigrette for authentic flavor.
Balancing textures: integrating greens, veggies & pita chips.
Creative add-ins: from pomegranate to za’atar for seasonal twists.
Presentation tips to serve fattoush attractively as part of a mezze spread.
Quinoa & Kale Salad
What you'll learn
How to cook quinoa perfectly every time
Proper technique for “massaging” kale to remove bitterness
Knife skills for uniformly chopping vegetables
How to whisk together a balanced lemon–tahini dressing
Tips for seasoning and customizing the salad to taste
Strategies for storing and reheating without sogginess
-19%
Greek Village Salad
What you'll learn
How to select the ripest tomatoes, cucumbers, and peppers for maximum flavor.
Techniques for cutting each vegetable to optimal size and shape.
Crafting the classic olive-oil and red-wine-vinegar dressing.
Balancing saltiness from olives and feta with acidity and sweetness.
Presentation tips for a striking, authentic Horiatiki platter.
Creative variations using capers, oregano, or roasted peppers.
-24%
Spinach & Strawberry Salad
What you'll learn
How to select and prep baby spinach for optimal tenderness
Techniques for slicing and macerating strawberries to intensify sweetness
Crafting a balanced honey–balsamic vinaigrette from scratch
Layering ingredients for maximum textural contrast
Tips for plating and garnishing to elevate presentation
Strategies for make-ahead assembly without wilting
-52%
Cobb Salad
What you'll learn
How to poach or grill chicken breast for optimal juiciness
Technique for rendering and crisping bacon
Proper avocado selection and slicing without browning
Making a balanced Dijon-honey vinaigrette
Layering and plating the salad for visual appeal
Variations to adapt to dietary preferences (vegetarian, gluten-free)
-36%
Waldorf Salad
What you'll learn
Selecting the best apple varieties for texture and flavor
Toasting walnuts to maximize aroma and crunch
Balancing creaminess and acidity in a mayonnaise-yogurt dressing
Incorporating optional mix-ins like grapes or dried cranberries
Plating techniques for an attractive presentation
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Middle Eastern Cuisine
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healthy eating
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Vegetarian
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Tossing
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kale
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spinach
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quinoa
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Popular Instructors
All Salads Courses
What you'll learn
How to choose and prep day-old bread for optimal texture
Techniques for toasting or pan-frying bread cubes so they stay crisp yet absorb dressing
Selecting and handling peak-season tomatoes and cucumbers for maximum juiciness
Crafting a harmonious vinaigrette of olive oil, vinegar, garlic, and seasonings
Layering ingredients and timing the rest period to meld flavors without sogginess
-24%
Spinach & Strawberry Salad
A refreshing spring salad combining tender baby spinach with juicy …
What you'll learn
How to select and prep baby spinach for optimal tenderness
Techniques for slicing and macerating strawberries to intensify sweetness
Crafting a balanced honey–balsamic vinaigrette from scratch
Layering ingredients for maximum textural contrast
Tips for plating and garnishing to elevate presentation
Strategies for make-ahead assembly without wilting
-52%
What you'll learn
How to poach or grill chicken breast for optimal juiciness
Technique for rendering and crisping bacon
Proper avocado selection and slicing without browning
Making a balanced Dijon-honey vinaigrette
Layering and plating the salad for visual appeal
Variations to adapt to dietary preferences (vegetarian, gluten-free)
-36%
What you'll learn
Selecting the best apple varieties for texture and flavor
Toasting walnuts to maximize aroma and crunch
Balancing creaminess and acidity in a mayonnaise-yogurt dressing
Incorporating optional mix-ins like grapes or dried cranberries
Plating techniques for an attractive presentation
What you'll learn
How to cook baby potatoes to a tender yet firm “bite”
Blanching haricot verts (thin green beans) for vibrant color and snap
Properly searing fresh tuna (or preparing high-quality canned tuna)
Crafting a classic Dijon-vinaigrette with shallots and garlic
Composing and plating a balanced, restaurant-style Niçoise
-44%
What you'll learn
How to select perfectly ripe tomatoes and fresh mozzarella
Techniques for uniform slicing and layering
Balancing flavors with olive oil, balsamic vinegar, salt, and pepper
Creative garnishes and presentation ideas
Tips for make-ahead prep without sacrificing freshness
What you'll learn
How to select and properly prepare the key ingredients for authentic tabouleh.
Techniques for soaking and draining bulgur to achieve perfect texture.
Knife skills for finely chopping parsley, mint, tomatoes, and onions.
How to balance acidic, salty, and herbal flavors in the dressing.
Variations to adapt tabouleh for gluten-free and grain-free diets.
Presentation tips to serve tabouleh attractively as part of a mezze spread.
What you'll learn
How to select and prepare a variety of crisp lettuces and vegetables.
Techniques for toasting or frying pita to achieve perfect crunch.
Crafting a signature sumac–lemon vinaigrette for authentic flavor.
Balancing textures: integrating greens, veggies & pita chips.
Creative add-ins: from pomegranate to za’atar for seasonal twists.
Presentation tips to serve fattoush attractively as part of a mezze spread.
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