 Breadcrumbs

  



   ![9 Great Summery Salads To Try This Season](https://media.sheerluxe.com/-sJ6-F23YRqQkJDpkLTriVqarqw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fsummery-salads-hero.jpg?itok=OaqApfwl)

  

 

 ![9 Great Summery Salads To Try This Season](https://media.sheerluxe.com/Xg8d0XbyZ0rISjkGlJipN0Yk2os=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fsummerysalads-thumb.jpeg?itok=hK_UDON1)

 

 

 



 

  Image: SEGGIANO 

 

 

 

[Soups &amp; Salads](/life/food/recipes/soups-salads)

 /  26 June 2023  

#  9 Great Summery Salads To Try This Season  


Whether you’re after a fresh and simple lunch or a selection of sides to impress your guests at your next BBQ, we asked some of our favourite chefs share their top summer salad recipes with us…  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/37135)

 

  Image: SEGGIANO 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

 [ ![](https://media.sheerluxe.com/MPki5XvqZ6DKdQF4TUB5j7uWYO8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Ftheo-pantry-radish-salad-herojpg-copy.jpg?itok=qRH2O6p-)

 

 ](https://www.amazon.co.uk/Italian-Pantry-Ingredients-Recipes-Showcasing/dp/1787138429?linkCode=ll1&tag=sheerluxe0f-21&linkId=404a64d473acc6780ed89fa3c9e86a1b&language=en_GB&ref_=as_li_ss_tl) 

 LIZZIE MAYSON 

 



 

 

 

 

##  Theo Randall: 

 

### Baby Gem Salad With Radish, Pine Nuts &amp; Anchovy Dressing 



Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    50g of pine nuts  

   4 baby gem lettuces  

   ½ garlic clove  

   8 anchovy fillets in olive oil  

   2 tbsp of red wine vinegar  

   4 tbsp of extra-virgin olive oil  

   150g of radishes  

   1 punnet of mustard cress  

   Sea salt and freshly ground black pepper  

 



  

 



Method

 Step 1 

Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Scatter the pine nuts over a baking sheet and roast them for 3 minutes, until golden. Remove them from the oven and leave to cool.



 Step 2 

Carefully cut the baby gem lettuces away from the stem, keeping the leaves intact, then slice them into quarters. Place the quarters into a bowl of iced water to crisp up for 10 minutes, then place them in a salad spinner and spin until they are dry. Set aside.



 Step 3 

In a pestle and mortar, crush the garlic with a good pinch of salt until it has formed a paste, then add the anchovy fillets and bash them until you have a smooth, combined anchovy paste. Add the vinegar and then slowly whisk in the olive oil to give a nicely emulsified dressing.



 Step 4 

Tip the baby gem leaves into a large salad bowl and pour in most of the dressing. Toss the leaves in the dressing to fully coat and then clean the edge of the bowl.



 Step 5 

Slice the radishes as thinly as possible using a mandolin, truffle slicer or sharp knife. Sprinkle these over the top of the salad. Take the mustard cress plant out of the punnet and cut off the base. Scatter the mustard cress over top of the sliced radishes. Finish with a scattering of the toasted pine nuts and dollops of any remaining dressing. Serve as a starter or as part of a BBQ.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Italian-Pantry-Ingredients-Recipes-Showcasing/dp/1787138429?linkCode=ll1&tag=sheerluxe0f-21&linkId=404a64d473acc6780ed89fa3c9e86a1b&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/6Xwam9gTHorAHRRqD_XO4JJvyMY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fpunjabi-panzanella.jpg?itok=tO7oZVLn)

 

 ](https://www.amazon.co.uk/Modern-South-Asian-Kitchen-Celebrating/dp/1787139123?linkCode=ll1&tag=sheerluxe0f-21&linkId=3e5be1038a67c71b9d84aa40eda2df06&language=en_GB&ref_=as_li_ss_tl) 

 MARIA BELL 

 



 

 

 

 

##  Sabrina Gidda: 

 

### Punjabi Panzanella, Kalonji &amp; Crispy Channa 



Serves

 2 

 



Total Time

 1 Hour 30 Minutes 

 



 

 

Ingredients

 For the crispy channa:  


   ½ can of chickpeas, drained  

   ½ tsp of salt  

   ½ tsp of chilli powder  

   1 tsp of garam masala  

 



  

 For the salad:  


   1 handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s okay too)  

   Olive oil  

   1 garlic clove  

   1 medium red onion, finely sliced  

   Sea salt  

   2 tbsp of sherry vinegar  

   300g of tomatoes – the ripest you can find  

   1 tsp of chaat masala  

   ½ tsp of nigella seeds  

   A little fresh coriander  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C Fan/200°C/Gas Mark 6 and line a baking tray with baking paper. Put the chickpeas in a bowl with the salt, chilli powder and garam masala and turn to combine. Spread out on the lined tray and roast for 30-40 minutes until crunchy and golden. Tip into a bowl and set aside.



 Step 2 

Meanwhile, tear up your bread, spread over the same baking tray and drizzle with some olive oil. Bash the garlic clove and give it a good mix around with the bread. Toast in the oven for about 8 minutes until it is crispy but not totally brittle.



 Step 3 

In a large bowl, mix the onion, sea salt and sherry vinegar well.



 Step 4 

Now, roughly chop your tomatoes. It’s really important to transfer all of the tomato juice from the chopping board to the bowl, along with the tomatoes, as this becomes your dressing.



 Step 5 

Add the toasted bread to the bowl with the chaat masala and nigella seeds. Mix really well before adding the crispy chickpeas and chopped coriander. Add a glug more olive oil and sherry vinegar and mix well. Leave for at least 15 minutes (if you can) before enjoying.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Modern-South-Asian-Kitchen-Celebrating/dp/1787139123?linkCode=ll1&tag=sheerluxe0f-21&linkId=3e5be1038a67c71b9d84aa40eda2df06&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/ieowxZXsDjlG20OmdqBvVA37GME=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fhot-smoked-salmon-and-asparagus.jpg?itok=063hLrwQ)

 

 ](https://www.amazon.co.uk/Cook-Share-Delicious-Fuss-free-Recipes/dp/1785947907?linkCode=ll1&tag=sheerluxe0f-21&linkId=597b98ffececdf1614a04ade2a8611be&language=en_GB&ref_=as_li_ss_tl) 

 LAURA EDWARDS 

 



 

 

 

 

##  Mary Berry: 

 

### Hot-Smoked Salmon, Rice &amp; Asparagus Salad 



Serves

 6 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    300g of mixed white and wild rice  

   6 spring onions, finely sliced  

   Large bunch of dill, chopped  

   Large bunch of flat-leaf parsley, chopped  

   3 eggs  

   200g of asparagus spears  

   200g of hot-smoked salmon slices, broken into large chunks  

 



  

 For the lemon dressing:  


   Zest of 1 lemon  

   Juice of 2 lemons  

   180ml of olive oil  

   4 tbsp of white wine vinegar  

   4 tbsp of runny honey  

   2 tbsp of Dijon mustard  

 



  

 



Method

 Step 1 

Cook the rice in boiling salted water according to the packet instructions. Drain and refresh under cold water. Drain again.



 Step 2 

Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshly ground black pepper. Stir to combine.



 Step 3 

Measure all the dressing ingredients into a jug and whisk together well. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.



 Step 4 

Meanwhile, place the eggs in a pan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.



 Step 5 

Remove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways. Slice the spears into 5cm lengths, then cook in boiling water for 3 minutes. Drain and refresh under cold water. Drain again.



 Step 6 

Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Cook-Share-Delicious-Fuss-free-Recipes/dp/1785947907?linkCode=ll1&tag=sheerluxe0f-21&linkId=597b98ffececdf1614a04ade2a8611be&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/ZfA-B1SFB8Lrt_u56sZ0Cab-TfM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Ftomato-pasta-salad.jpg?itok=lVVVsdE9)

 

 ](https://seggiano.com/) 

 

 

 

 

##  Seggiano: 

 

### Tomato &amp; Baked Ricotta Pasta Salad 



Serves

 6 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    500g of ricotta  

   80g of Parmesan, finely grated  

   1 tbsp of thyme leaves  

   1 lemon  

   4 heritage tomatoes, cut into wedges  

   1 red onion, finely chopped  

   1 tsp of caster sugar  

   500g of cherry tomatoes  

   375g of Seggiano Organic Toscani Pasta  

   60ml of Seggiano Matured Balsamic Vinegar  

   1 tbsp of fresh flat-leaf parsley  

   2 tbsp of fresh oregano  

 



  

 



Method

 Step 1 

Pre-heat the oven to 180°C Fan/160°C/Gas Mark 4.



 Step 2 

Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil.



 Step 3 

Place the ricotta, parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approximately 2cm thick and sprinkle over the thyme leaves.



 Step 4 

Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.



 Step 5 

Make the tomato mixture. Combine the heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.



 Step 6 

Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.



 Step 7 

Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.



 



 

Visit[Seggiano.com](https://seggiano.com/)

 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/9SLOmlaARAA4u5U8yGgeQ3juU4I=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fchicory-salad.jpg?itok=P0D_1dQn)

 

 ](https://www.alexandradudley.com/) 

 

 

 

 

##  Alexandra Dudley: 

 

### Crunchy Chicory &amp; Seed Salad 



Serves

 4 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    4 heads of red chicory  

   1 tsp of whole coriander seeds  

   ½ tsp of fennel seeds  

   50g of sunflower seeds  

   4 tbsp of olive oil  

   1 tbsp of apple cider vinegar  

   1 tbsp of honey  

   Pinch of salt  

   30g of Grana Padano or Parmesan, grated  

 



  

 



Method

 Step 1 

Lightly toast the coriander and fennel seeds in a dry frying pan over a medium heat until they begin to smell fragrant. Remove and crush gently with a pestle and mortar.



 Step 2 

Toast the sunflower seeds in the same pan until they smell nutty and turn golden. Transfer to a plate.



 Step 3 

Wash and separate the chicory leaves.



 Step 4 

In a large bowl, combine the olive oil, vinegar, honey and salt together. Whisk in the coriander and fennel seeds. Add the chicory leaves and sunflower seeds and toss to combine.



 Step 5 

Transfer to a serving plate or bowl. Grate over the cheese and serve.



 



 

Visit[AlexandraDudley.com](https://www.alexandradudley.com/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/zMZwiby7A3NXNsXfoM6yf85Q6tw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Falexandra-dudley-summer-salad.jpg?itok=3oL5_llL)

 

 ](https://www.alexandradudley.com/) 

 

 

 

 

##  Alexandra Dudley: 

 

### Spring Chicken Salad With Anchovy Dressing 



Serves

 2 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    2 heads of baby gem lettuce, washed with leaves separated  

   1 bunch of radishes, sliced  

   1 bunch of asparagus, blanched and halved  

   1 good handful of torn herbs (dill/basil/wild garlic/tarragon)  

   2 handfuls of shredded cooked chicken  

 



  

 For the dressing:  


   1 tin of anchovies, drained  

   1 garlic clove, peeled  

   Juice of ½ lemon  

   2 tbsp of white wine vinegar  

   1 good pinch of salt  

   8 tbsp of olive oil  

 



  

 



Method

 Step 1 

Combine all the dressing ingredients in a high-speed blender or Nutribullet until you have a thick creamy dressing (it should resemble a slightly runny mayonnaise). If the dressing looks a little thick, just add a splash of water.



 Step 2 

Toss the salad ingredients in a large bowl, pour over the dressing and toss well. Enjoy.



 



 

Visit[AlexandraDudley.com](https://www.alexandradudley.com/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/HfaSR4Pcw-rGN-8UnuFoPweQHyQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fgrilled-tomatoes-and-grains.jpg?itok=YES4d5-7)

 

 ](https://www.amazon.co.uk/Mediterreanean-Summer-Table-Timeless-versatile/dp/1788795091?linkCode=ll1&tag=sheerluxe0f-21&linkId=1be5b0b30a3ba53a4ee38eed8365a31a&language=en_GB&ref_=as_li_ss_tl) 

 MOWIE KAY © RYLAND PETERS &amp; SMALL 

 



 

 

 

 

##  Kathy Kordalis: 

 

### Grilled Tomatoes, Gratin &amp; Lentil Mix With Pickled Cucumber Dressing &amp; Sourdough Croutons 



Serves

 4 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    6 firm vine-ripened tomatoes  

   6 Roma tomatoes, halved  

   3 tbsp of olive oil, plus extra to finish  

   3 thick sourdough bread slices, cut into squares  

   1 garlic clove, crushed  

   1 tbsp of mixed seeds  

   1 tbsp of fresh parsley, finely chopped  

   200g of mixed lentils and grains  

   100g of green olives, pitted and halved  

   6 Parma ham slices  

   Sea salt and black pepper  

 



  

 For the pickled cucumber dressing:  


   2½ tbsp of sherry vinegar  

   Freshly squeezed juice of 1 lemon  

   80ml of extra virgin olive oil  

   1 tsp of dried oregano  

   Drizzle of runny honey, or to taste  

   3 baby cucumbers, chopped  

 



  

 



Method

 Step 1 

Preheat the BBQ or griddle pan and preheat the oven to 160°C Fan/180°C.



 Step 2 

Season the tomatoes well with salt and pepper and drizzle with 1 tablespoon of the olive oil.



 Step 3 

Place the tomatoes on the hot BBQ, cover with a lid and cook over a high heat for 1-2 minutes, turning occasionally until tender and charred. Alternatively, place on a heated griddle pan and cook until charred on the outside and tender on the inside.



 Step 4 

Meanwhile, make the pickled cucumber dressing. Whisk the sherry vinegar, lemon juice, olive oil, oregano and honey together in a bowl, add the chopped cucumber and leave to pickle for at least 30 minutes.



 Step 5 

In a bowl mix the sourdough squares with the crushed garlic, mixed seeds, 2 tablespoons of the olive oil and season well. Spread out on a baking sheet and bake in the preheated oven for 8-10 minutes until golden and crisp. Mix with the chopped parsley and set aside.



 Step 6 

In a serving dish, add the mixed lentils and grains, top with the tomatoes, olives, Parma ham and pickled cucumber, then top with croutons.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Mediterreanean-Summer-Table-Timeless-versatile/dp/1788795091?linkCode=ll1&tag=sheerluxe0f-21&linkId=1be5b0b30a3ba53a4ee38eed8365a31a&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/Pa_S3QinweJA-eZwZDNsW8MBf78=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Ffregola-courgette.jpg?itok=lXYRD4CG)

 

 ](https://www.amazon.co.uk/Mediterreanean-Summer-Table-Timeless-versatile/dp/1788795091?linkCode=ll1&tag=sheerluxe0f-21&linkId=8e6c860880a67001b0e11b6ec214b51b&language=en_GB&ref_=as_li_ss_tl) 

 Mowie Kay © Ryland Peters &amp; Small 

 



 

 

 

 

##  Kathy Kordalis: 

 

### Fregola With Courgettes, Corn, Basil &amp; Ricotta 



Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of fregola  

   3 tbsp of olive oil  

   1 shallot, finely chopped  

   2 courgettes, cut into rounds  

   3 garlic cloves, crushed  

   1 pinch of Aleppo chilli/hot red pepper flakes  

   2 corn on the cob, kernels shaved  

   Manchego, shaved, plus extra to garnish  

   15-20 fresh basil leaves, plus extra to garnish  

   Grated zest and juice of 1 lemon  

   Sea salt and black pepper  

 



  

 For the ricotta:  


   250g block of ricotta  

   2 tbsp of olive oil  

   1 tbsp of runny honey  

   1 tsp of dried oregano  

   1 tsp of Aleppo chilli/hot red pepper flakes  

 



  

 



Method

 Step 1 

Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.



 Step 2 

Heat 2 tablespoons of the oil in a large sauté pan over a medium heat. Add the shallot and courgettes and some salt and pepper and cook for a few minutes. Add the garlic and chilli flakes and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.



 Step 3 

Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the Manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.



 Step 4 

Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Mediterreanean-Summer-Table-Timeless-versatile/dp/1788795091?linkCode=ll1&tag=sheerluxe0f-21&linkId=8e6c860880a67001b0e11b6ec214b51b&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/4-16rg3qfQQImIvr-bjr4E7hONQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Froasted-cauliflower.jpg?itok=hT-jFhjW)

 

 ](https://www.amazon.co.uk/Modern-Spice-Rack-Recipes-Stories/dp/1784885797?linkCode=ll1&tag=sheerluxe0f-21&linkId=586b71b67a26b32cb20975822d00ece2&language=en_GB&ref_=as_li_ss_tl) 

 MATT RUSSELL 

 



 

 

 

 

##  Rachel Walker &amp; Esther Clark: 

 

### Roasted Cauliflower Wedge Coronation Salad 



Serves

 4 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    5g of flaked almonds  

   1 large cauliflower  

   3 tsp of garam masala  

   1 tsp of ground turmeric  

   1 tsp of Kashmiri chilli powder  

   1½ tbsp of vegetable or rapeseed oil  

   50g of pomegranate seeds  

   3 spring onions, thinly sliced  

   Half a bunch of coriander, leaves picked and torn  

   1 small handful of mint leaves  

   1 green chilli, thinly sliced  

   1 tbsp of nigella seeds  

   Sea salt  

 



  

 For the dressing:  


   150g of full-fat Greek yoghurt or soy dairy-free yoghurt  

   3 tbsp of mayonnaise or vegan mayonnaise  

   2 tsp of mild curry powder  

   2 tbsp of mango chutney  

   Juice of 2 limes  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C Fan/Gas Mark 6. For the dressing, combine all the ingredients in a large bowl. Season with salt and set aside in the fridge.



 Step 2 

Toast the flaked almonds in a small dry frying pan over a medium heat for 5 minutes, or until golden brown. Leave to cool slightly.



 Step 3 

Sit the cauliflower on a cutting board and cut it into 6 wedges, keeping the leaves attached. Toss the cauliflower and leaves with the garam masala, turmeric, Kashmiri chilli powder, oil and a good pinch of salt in a large mixing bowl. Spread out on to a large baking sheet and roast for 25-35 minutes until tender; you should be able to pierce it with a cutlery knife.



 Step 4 

Arrange the cauliflower on a serving platter, then spoon over the yoghurt dressing. Scatter over the toasted almonds, pomegranate seeds, spring onions, coriander, mint, sliced green chilli and nigella seeds, and finish with a little extra salt, if you like. Serve.



 



 

Visit[Amazon.co.uk](https://www.amazon.co.uk/Modern-Spice-Rack-Recipes-Stories/dp/1784885797?linkCode=ll1&tag=sheerluxe0f-21&linkId=586b71b67a26b32cb20975822d00ece2&language=en_GB&ref_=as_li_ss_tl)

 

 

 

 

 

 

 

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