Harper Influence
Melissa Ben-Ishay is best-known for her colorful, delicious mini cupcakes. But the cofounder of the highly successful cupcake chain Baked by Melissa has another side: a side that revolves around salads. She’s known for her casual toss-together recipes that have gone viral, garnering hundreds of thousands of likes and shares (like her Green Goddess Salad and her “Life-Changing” iceberg salad. Now, Ben-Ishay is releasing a cookbook featuring her must-try recipes for flavorful salads, mains and more. Come Eat: 100 Nourishing Recipes to Eat Every Day (out April 21, 2026) includes Ben-Ishay’s how-to guide for the perfect salad (“it’s all about the ratios,” she writes), plus 36 unique salad recipes (we’re looking at you, Golden Girl Salad and Taco Salad Nachos!), hearty soups, dinners, snacks and sides and, of course, plenty of sweets (we’re drooling over the S’mores Icebox Cake!)
About the Baked by Melissa Green Goddess Salad
Ben-Ishay’s Green Goddess Salad, viewed by more than 26 million people, combines fresh, flavorful ingredients like cabbage, cucumbers, chives and herbs with an irresistible dressing featuring fresh basil, spinach, lemon, olive oil and more. It’s incredibly adaptable, and Ben-Ishay suggests switching out the herbs and veggies for whatever you like or have on hand, and even eating it on chips, toast, tacos and more. And the new book features recipes inspired by the original, including a Green Goddess Potato Salad and a Greek Goddess Salad—her take on a Greek salad, replacing the tomatoes and red onion with more Mediterranean flavors and another addictive dressing.
Now, Ben-Ishay is sharing an exclusive sneak peek of one of her new recipes with Woman’s World.
Harper Influence
“When we’re entertaining, the meal isn’t complete without a great salad,” Ben-Ishay writes of her Hot Grill Salad. “This recipe came to life because it lets us cook while still staying outside and spending time with everyone.”
Excerpted from Come Eat: 100 Nourishing Recipes by Melissa Ben-Ishay. Reprinted with permission from Harper Influence. All rights reserved.
Harper Influence
Ingredients
1/2 tsp. fine sea salt, plus more for seasoning
1 medium zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra virgin olive oil
Black pepper, for seasoning
Balsamic glaze (optional)
1/4 cup finely chopped fresh herbs (I use a mix of chopped chives, fresh oregano, and basil)
2 Tbs. extra virgin olive oil Juice of 1 lemon lemon (about 3 Tbs.)
Instructions
Bring 2 cups of water to a boil in a saucepan. Add the bulgur and salt. Cover and cook for 7 to 8 minutes, until the water is absorbed. Remove from the heat and set aside until you’re ready to serve.
Preheat your grill to medium-high or heat a grill pan over medium-high heat.
Cut the zucchini on the bias into 1/2-inch slices. Cut the bell pepper into 3-inch-wide strips, and cut the broccoli lengthwise into 4 equal “steaks” (save any florets that fall off).
Add the cut veggies and the asparagus to a large bowl.
Add the grated garlic to the olive oil and whisk to combine. Pour it over the veggies and use your hands to get everything coated.
Grill the veggies until tender and grill marks form, 3 to 4 minutes on each side. Zucchini and asparagus cook the fastest. Season each side as you go with a pinch of salt and pepper. Transfer the grilled veggies to a large cutting board.
Spray the corn with avocado oil and place on the grill for 3 to 4 minutes on each side, until grill marks form.
While the corn cooks, make the dressing: Add the chopped herbs, olive oil, lemon juice, garlic, salt, and pepper to a large bowl and whisk to combine.
Once they’re cool enough to handle, chop the grilled veggies and cut
the corn off the cob. Add the vegetables to the dressing while warm. Stir everything together so the veggies are evenly coated in the dressing.
Spoon the bulgur onto a plate and add the grilled veggies on top. Crumble the feta over the veg. Adjust seasonings to taste and drizzle with balsamic glaze, if desired, for extra sweetness. Store any leftovers in an airtight container in the fridge for up to 3 days.
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Dining and Cooking