Take the stress out of summer socialising with our favourite summer recipes from Ottolenghi. Perfect for sharing, these dishes are about letting the intrinsic flavour and vibrancy of the star ingredients do the talking, with just a few clever processes or pairings that elevate them to Ottolenghi heights. Enjoy each dish as a standalone, or mix and match with your other go-to summery recipes.
If you’re looking for our pick of the best Ottolenghi salad recipes for summer, don’t miss this collection of recipes.
The Ottolenghi Test Kitchen’s Fennel and Courgette Salad with Preserved Lemon Dressing
This refreshing salad combines shaved fennel and courgette with fresh herbs and a tangy lemon dressing. Enjoy on a sunny day alongside a main dish or as a light starter.
Ottolenghi’s Super-Soft Courgettes with Harissa and Lemon
Slow-cooked with aromatic garlic, harissa, chilli and lemon, the humble courgette effortlessly emerges as the undisputed hero of this dish. Sprinkle liberally with basil to add a further layer of complexity and serve with hunks of bread for mopping up any leftover juices.
Yotam Ottolenghi’s Burnt Aubergine with Tahini
A delightful alternative to hummus, this versatile aubergine dip pairs beautifully with crispy bread or crudités.
Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt
Featuring sweet cherry tomatoes and cooling yoghurt, this mezze dish is a must-make for your next summer spread. The tomatoes are roasted in cumin and herbs before piled over a creamy lemon-yoghurt dip to form the best marriage of flavours.
Oyster Mushroom Tacos with All (or some of) the Trimmings
Tacos are made for sharing, and we love Ottolenghi’s take on the traditional, tortilla-based Mexican dish. Complete with sticky, salty and sweet oyster mushrooms that are generously browned, a choice of pickled onions and kohlrabi, homemade avocado crema and a healthy squeeze of lime, it makes for a vibrant centrepiece. Level up by following the steps to make tortillas from scratch too.
Tomato and Pomegranate Salad
Ideal for using up tomatoes while they’re still fresh and in-season, this Turkish-inspired salad is a colourful and flavoursome addition to any garden party or picnic spread.
Berry Platter with Sheep’s Labneh and Orange Oil
That bounty of in-season berries that has been winking at you from your kitchen counter for the past few days will be put to the best use in this bright and beautiful dessert. Easily adaptable to the time and ingredients you have available, it can either be made immediately (with the help of shop-bought Greek yoghurt) or with a little forward planning for the homemade labneh. Once muddled together on the platter, the berries, lime zest, orange oil and a few sprigs of lemon thyme are a taste of summer.
Ottolenghi’s Sumac-roasted Strawberries with Yoghurt Cream
The perfect alternative to ice cream for dessert, this light and tangy yoghurt cream is stirred through with sticky roasted strawberries seasoned with sumac and lemon.
Yotam Ottolenghi: Max and Flynn’s Lemon Sorbet
Zesty and refreshing, this four-ingredient lemon and hibiscus sorbet is the perfect way to round off a summer dinner party.
Strawberry and Rose Mess
Make the most of strawberry season with this elevated take on a British classic, complete with pomegranate seeds and rose water.
