Super summer salads you’ve got to try
Fabulous seasonal salads
Beetroot, orange and fennel salad
Golden beetroot, zesty orange segments, shaved fennel and a bright ginger dressing all make this salad look and taste like sunshine on a plate. The beets are roasted with thyme and garlic for an intense, fragrant flavour and a scattering of roasted pistachios adds crunch. You can also use purple beetroot if you can't find golden.
Potato salad with crispy Parma Ham
Salty-sweet Parma Ham adds a delicious twist on a classic potato salad. It's fried until crisp then added to the mix of potatoes, mayo, capers, dill, chives and chopped hard-boiled eggs. If you're taking the salad to a barbecue or picnic, keep the crispy Parma Ham in a separate container and add on arrival, so it doesn't go soggy.
Steak salad with pickled walnut-braised shallots
Bavette or onglet steak is a thin cut and just perfect for searing and tossing through salad. Here, it's mixed with peppery rocket, daikon (Japanese radish, although use other radish varieties if needs be) and shallots which have braised with pickled walnuts. Each element is punchy but temper each other in the final dish.
Get the recipe for steak salad with pickled walnut-braised shallots here
Carrot and apple salad
Possibly the easiest salad you'll ever make. A food processor does the hard work to grate the apple and carrots. If you don't have one, use a box grater instead. A simple dressing of lemon juice, salt, brown sugar and oil, plus a scattering of chopped spring onion and walnuts, round out the dish. It's all ready in five minutes.
Gado gado
This version of Indonesian salad gado gado is super simple to make because it's all cooked in one tin. Potatoes, green beans and bean sprouts are roasted then served warm with a peanut butter, coconut milk and lime dressing. What's not to like?
Mango salad with peanuts and pomegranate
Candied peanuts, sweet mango, sharp pomegranate seeds, sour molasses, creamy avocado and a lime juice, cumin and chilli flake dressing – this punchy salad hits all the flavour notes. Layered on a bed of chopped lettuce, sliced red onion and fresh herbs, it's truly a fulfilling main meal. Save time by buying ready-made sweet caramelised peanuts or honey-roasted peanuts.
Crab, fennel and orange salad
It might look and sound fancy but this salad is incredibly easy to throw together. You can buy crab meat ready-picked at the supermarket or from your fishmonger. Then the sweet seafood is mixed with citrusy orange slices, bitter fennel, peppery radish and a watercress, white wine vinegar and extra-virgin olive oil dressing. You could arrange the dish elegantly for a sophisticated starter or toss everything together for something more rustic.
Grilled avocado salad
We aren't going to be bored of avocados any time soon and they are so versatile in salads. What they always need, however, is some sharp citrus juice such as lime or lemon, to bring out their flavour and prevent discolouring. This brilliant recipe, where it's paired with veg, wild rice, leaves and a tahini dressing, also shows how avocado can become a surprising barbecue favourite. Grilling it gives a lovely smoky flavour and is also a great way to soften unripe fruit.
Radish and pea salad
A great salad needs flavour and texture – and this one has both in spades. Radish adds crunch and pepperiness, and fresh peas add sweetness. A light, creamy dressing brings everything together. You could crumble over feta or cottage cheese for a pleasing salty, sharp element.
Get the recipe for radish and pea salad here
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Watermelon and feta salad
For the speediest and most refreshing salad, sweet watermelon and slightly salty feta make the best combination. Our version is bulked out with sourdough croutons, black olives and rocket, and dressed with plenty of olive oil, salt and pepper. If you don't want to turn on the oven, use shop-bought croutons (although they won't soak up the dressing as well).
Egg and lettuce salad
There's a reason why eggs are much-loved around the world, from their nutritional value to the variety of dishes that can be made with them. This Burmese salad, with a combo of egg and lettuce, is simple but packs a punch thanks to a lip-smacking dressing of peanut butter, fish sauce and lime juice. A sprinkling of fried onions is the final flourish.
Steak and tomato salad
Often when we think of steak, we think of oversized chunks of beef, smothered in heavy sauces, or served with a hefty portion of chips. But seared, thinly-cut steak is an excellent addition to salads and this recipe, based on a Vietnamese favourite, showcases how hearty meat, fresh vegetables and a tangy dressing can be a winning combination.
Potato salad
There are endless ingredients and twists you can add to a potato salad, but it's also something incredibly beautiful in its simplest form. Great as a side for summer roasts and barbecues, it's truly an unbeatable classic.
Asparagus, new potato and radish salad
Here the humble spud is combined with pea shoots, radishes, sugar snap peas and asparagus in a veg-packed salad. The vegetables are tossed in a creamy dressing which has a lovely kick of horseradish. If you want to make it even more filling, add a can of rinsed cannellini beans too.
Get the recipe for asparagus, new potato and radish salad here
Warm new potato salad
Rich and creamy potato salads not your thing? Try a lighter version with a vinaigrette-style dressing made with extra-virgin olive oil, red wine vinegar and sea salt flakes. Be sure to add the dressing when the potatoes are still warm, whether you're serving it hot or cold, so it can be fully absorbed. Mint and chives also add freshness.
Salmon quinoa salad
When you're in no-cook recipe mode, hot smoked salmon is definitely worth having on hand. We love it in this crunchy salad with quinoa and a coconut and horseradish dressing. Find quinoa pre-cooked in a packet or prepare a batch at the start of the week for bulking out dishes.
Smoked mackerel, orange and beetroot salad
Citrus pairs brilliantly with oily fish like smoked mackerel as it helps cut through the richness. If you have leftover cooked potatoes, it’s a great addition to the salad and makes it more filling. Or use a tin of peeled, cooked spuds. Add some pickled or pre-cooked beetroot and a few green leaves such as watercress.
Get the recipe for smoked mackerel, orange and beetroot salad here
Greek salad
You can't beat a fresh Greek salad, served with some crusty bread on the side. The quality of the ingredients needs to be the best you can find, especially when it comes to the black olives (fruity and mild Kalamata black olives are ideal). Cheaper brands will be salty and sour. Barrel-aged feta is also great if you can find it – it's richer and less salty than the average feta.
Rice noodle salad bowl
Salad bowls with noodles are the ideal go-to when you're in need a satisfying and delicious meal quickly. The dipping sauce in our recipe will keep for up to two weeks in the fridge, so make a bigger batch to have on hand. Then simply boil noodles and pull together any veg (think crispy lettuce, radishes, cucumber, carrots) and protein (like pork skewers, leftover cooked chicken, baked tofu) you have to hand.
Lamb kofte with parsley salad
You could enjoy either of the elements in this recipe – the lamb kofte and the parsley salad – on their own or make both to eat together. The salad is a simple but delicious mix of parsley, tomatoes, green pepper and green chilli with a lemony dressing. The small, spiced meatballs are deep-fried and served crispy, mixed with seasonal vegetables. It's perfect to take on a picnic or just have for lunch.
Fattoush
This Middle Eastern salad isn't complicated at all. Thin slices of grilled pitta are mixed with cucumber, tomatoes, fresh herbs and a few more vegetables. It's generously doused in olive oil and lemon and sprinkled with a pinch of sumac.
Peach, prosciutto and mozzarella salad
When peaches are in season, you must make the most of them. Just like melon, they pair with salty, savoury ingredients like mozzarella or prosciutto – this recipe suggests both but opt for just mozzarella if the spread is already meat-heavy. You can griddle the stone fruit too, and serve on a bed of rocket leaves.
Get the recipe for peach, prosciutto and mozzarella salad here
Caesar salad
A homemade Caesar dressing really knocks the socks off anything you would buy – and it's incredibly easy to make, especially with our recipe. All the ingredients are whizzed in a food processor so there's no manual whisking involved. The dressing will keep in the fridge, in a sealed container for up to three days.
Vegan Caesar salad
If you're vegan, catering for plant-based dietary requirements or just want to try something new, this take on Caesar salad is for you. It's a great example of how ingredients like baked tempeh (a soy-based protein) and creamy cashew dressing can be wonderfully evocative of the real deal.
Hot tabbouleh
When you're looking for an easy, lighter meal, hot tabbouleh would hit the spot. Bulgar wheat is usually served in a cold salad, but in this dish, it's served warm. The recipe just contains three main ingredients, but we think a squeeze of fresh lemon juice at the end will balance the flavours and add some zing.
Asparagus, kale and quinoa salad
This pretty-as-a-picture salad will go with anything you decide to barbecue or pan-fry. Cook quinoa in stock rather than water (to add more flavour), then make a really punchy lemon, honey, garlic and mustard dressing. Add blanched kale and asparagus, and top with pomegranate seeds.
Halloumi crouton salad
Cubes of halloumi which are dipped in flour, egg and breadcrumbs, and fried until crisp, take a tasty salad to the next level. Mixed with roasted peppers (you can buy them in a jar to save time), courgettes and tomatoes, and served with a homemade pesto dressing, this is a perfect main course salad for a warm evening.
Smoked mackerel and lentil salad
Smoked mackerel comes ready to eat in a vacuum pack or tin, making throwing together a nutritious salad even easier. This fresh and filling salad combines the oily fish with lentils (you can buy them pre-cooked in a sachet or tin), crunchy vegetables, herbs and a mustard dressing.
Salade Niçoise
A classic Niçoise is filling enough to serve as a main meal. A mix of canned tuna, boiled eggs, tomatoes and olives with a bit of seasoning and olive oil is all it takes. Chefs often use fresh tuna instead of canned, but canned is perfect as long as it's in good-quality olive oil rather than brine.
Orzo salad with crispy cabbage
If the idea of a pasta salad takes you back to the days of soggy, tasteless food, let us try to change your mind. Pasta is a great vehicle for all sorts of vegetables, herbs and flavours. The trick here is to buy good-quality, Italian dried pasta. Cheap brands will be slimy and soggy, no matter how accomplished the cook. This recipe uses small, rice-shaped orzo pasta and is a great midweek meal, ready in just 15 minutes.
Chana chaat
A perfect dish for a sunny day, this spiced chickpea and potato salad, with lemon, red onions, pomegranate and fresh herbs, is vibrant in colour and flavour. It's smothered with minty, thick yogurt and drizzled with a tangy, sweet and sour tamarind and date sauce.
Wild rice, kale and pistachio salad
There are so many different varieties of rice to choose from to form the base of a filling, main course salad. Wholegrain, wild rice and Camargue red rice add a nutty flavour and slow-release carbs. A word of caution – rice shouldn't be left out in the heat of the kitchen. Cool it as quickly as possible over a bowl of ice then keep it in the fridge to prevent any bacterial growth. Pre-cooked rice pouches will also save you time.
Baked sweet potato salad
This warm baked sweet potato salad will steal the show with its bold flavours. Tamari (similar to soy sauce), lime juice and chillies make it citrusy, salty and spicy. Roasted peanuts add crunch and a handful of coriander and mint keep it fresh in a dish that's great year-round.
Panzanella
Don't throw away stale bread and instead put it to good use as croutons in a delicious salad. Try panzanella – the dried-out bread is torn into pieces, toasted then soaked in a dressing of oil and vinegar, before being combined with fresh tomatoes, onions and herbs, plus plenty of garlic. A salad so simple, yet so delicious. Bread like ciabatta or sourdough works best here and always serve tomatoes at room temperature as the fridge dulls their flavour.
Tropical fruit salad
Who said that salads can only be savoury? This refreshing summer dessert combines tropical fruit with a tasty vanilla syrup. It's also fine to use tinned fruit if you can't get fresh. It's guaranteed to be a crowd-pleaser either way.
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