Apples and pears
Refreshing pear and Granny Smith apple slices, tossed with baby spinach, feta, walnuts and beetroot… light, healthy, but still filling in the summer time (pictured above). Drizzle with a homemade dressing made from walnut oil, thyme, and a little garlic.
Halloumi and fig
Crispy, squeaky, salty, gorgeous grilled halloumi adds texture and protein to a salad. Donna Hay’s halloumi, fig and pomegranate salad is made even more fantastically fresh with a sprinkle of mint, and would be well suited to a glass of crisp white wine.
Tenderstem and bacon
James Ramsden likes his salads meaty; toss smoked lardons with Tendserstem broccoli, quail eggs, fresh salad leaves, and shavings of parmesan. “There’s something about the golden yolk oozing over the fresh green shoots that’s irresistible,” says James.
Tender chicken, anchovies, crunchy croutons, lettuce and parmesan: what a beautiful combination. Mina Holland’s Caesar salad uses romaine lettuce, and is drizzled in a ‘cheats’ dressing – crème fraiche, mayonnaise, garlic and lemon, avoiding the need for egg yolks.
Avocado and mint
Too hungry for just leaves? Add some pretty bow pasta to a salad of avocado chunks, red chilli, a handful of fresh mint, and squares of feta cheese, to keep rumbling bellies at bay. Why not make a huge batch of avocado salad, and save some for lunch the next day?
Hot smoked trout
Go Scandi and try Signe Johansen’s hot smoked trout salad recipe. Fresh, light, and full of flavour, it’s one of Signe’s favourite summer dishes and would taste just as good with hot smoked salmon instead. Use whatever leaves you fancy – even dandelion, if you can find them.
Herbs and bulgar
One of our favourite Middle Eastern salads, tabbouleh is a popular mezze dish and is often enjoyed with dips and flatbreads. Mix plenty of fresh parsley and mint with lemon juice, tomatoes, spring onions, a pinch of cinnamon, and a great big glug of olive oil.
Peaches and prosciutto
Milky fresh mozzarella, juicy ripe peaches, salty prosciutto and fresh mint… are you drooling yet? Lucas Hollweg’s fruity mozzarella salad is summer on a plate, and could be served either as a dinner party starter, or a light lunch. And it’s on the table in under 15 minutes.
Radish and peas
As fresh as a daisy, and healthy too. Just toss a teacupful of fresh peas together with thinly sliced radishes, spring onion, and cress. Drizzle your radish and pea salad with a very simple dressing – crème fraiche thinned out with a little milk – and serve as a side, or a light meal.
Poached egg and carrots
Experimental with your salads? Then do as the Egyptians do, and create an impressive vegetarian Egyptian salad of cumin carrots, pine nuts, sesame seeds, sourdough croutons, red chilli, fresh mint, watercress, garlic, and, last but not least, a perfectly poached egg on top. Phew!