The summer season is bursting with fresh produce, and what better way to champion the height of summer than with vibrant, fresh, colourful salads from some of our favourite authors? We’ve got Melissa Hemsley’s flexitarian take on a Nicoise, a smoky, spicy number from Falastin and Meera Sodha’s chargrilled corn salad, to name a few.
Looking for more vibrant salad inspiration? Check out our selection of the best Ottolenghi salads.
Dr Rupy’s Sweet and Sharp Halloumi and Tomato Salad
Ideal for adding a touch of freshness to chargrilled halloumi, this salad makes the most of in-season tomatoes and is packed with healthy spring greens.
Melissa Hemsley’s Niçoise Salad with Fried Chickpeas
“Don’t mess with a classic? Sorry Niçoise, I have”, says Melissa Hemsley of this store-cupboard salad that embraces whatever fresh produce you have in the fridge. Full of fresh crunch with radish, cucumber and lettuce, as well as creamy chickpeas and feta, salty anchovies or sun-dried tomatoes and olives, this is a flexitarian approach to a staple of French cuisine.
Bored of Lunch’s Air Fryer Red Pepper, Tomato and Orzo Salad
Delicious as a summer barbecue side or packed lunch, this zingy pasta salad is bursting with flavour thanks to the fresh tomatoes and basil.
Baby Gem Lettuce with Burnt Aubergine Yoghurt, Smacked Cucumber and Shatta
This bright, beautiful salad is something special – crunchy lettuce wedges drizzled with charred, smoky aubergine yoghurt, garlicky ‘smacked’ cucumber and spicy, bright chilli shatta sauce. Serve this just as it is or as part of a barbecue spread – delicious!
Beef Larb and Black Rice Salad
Inspired by the classic Thai dish, this recipe is packed with aromatic flavours and plenty of fresh herbs, veggies and spices – ideal for a light yet satisfying fakeaway dinner.
Meera Sodha’s Chargrilled Summer Salad
This smoky, sweet, crisp and lip-tingling salad pairs charred, griddled vegetables with the classic Indian spice duo: cumin and coriander. The results are altogether new. Plus, you can make it on the barbecue or on a griddle pan.
Rainbow Tabbouleh with Avocado, Radishes and Pomegranate
This hybrid tabbouleh salad is made with bulgar wheat, cooked in the oven with stock and sweet tomatoes until plump and full of flavour. Serve with plenty of fresh herbs, avocado, radishes and pomegranate – bright, summery and easy to make.
Italian Tuna Salad
A great salad if you want something to throw together in minutes – crunchy sugar snaps, tuna and sun-dried tomatoes for pops of flavour, tossed together with a fresh pesto dressing. A great workday lunch.
