Top 10 summer salad recipes

Enjoy one of our sensational salads this summer. These colourful, flavourful dishes make the most of seasonal fruit and veg – perfect for al fresco dining and barbecues. 

Three summer salads on a table

Make the most of long summer days by feasting outdoors with stress-free seasonal salads. These vibrant sharing dishes show just how creative you can be with a few simple ingredients. Combine fresh fruit and veg with nuts, seeds, cheese and meat for a mouthwatering medley of colour, flavour and texture. Our summer salads are perfect for al fresco dining – either as a barbecue side, or the centrepiece. 
 

Epic summer salad

large bowl of colourful summer salad topped with crumbled feta, with wooden serving utensils

This colourful salad screams summer. Throw together vibrant fruit and veg, add black beans, salty feta and a zesty dressing packed with fresh herbs. All the chopping will be worth it when you dig into a salad that tastes every bit as good as it looks. 

Epic summer salad 


Peach panzella 

Bowl of peaches, lettuce, croutons and mozzarella

Who doesn’t want bread in a salad? The golden brioche croutons go perfectly with juicy peaches, lettuce and mozzarella. It’s fantastic on its own, but pairs very well with barbecued chicken too. 

Peach panzanella

Discover more brilliant Italian-style bread salads from our panzanella recipe collection.


Barbecued bavette steak & tomato salad

Barbecued bavette steak and tomatoes with feta and onions on a plate

Bavette steak is often overlooked, but this more affordable cut delivers plenty of flavour when barbecued. Mix with heritage tomatoes, artichokes, charred onions, chives and feta for a knockout salad. 

Barbecued bavette steak & tomato salad


Roast new potatoes and radishes

Roast potatoes, radishes and herbs on a plate

Potato salads are a summer staple. This unique take on the classic features roast new potatoes, radishes, pumpkin seeds and spring onions on a bed of creamy Greek yogurt. Sprinkle over chilli flakes for an extra kick.

Roast new potatoes and radishes


Ham & piccalilli salad

Shredded ham hock, cheddar, new potatoes and piccalilli salad on a plate

Ideal for a hot summer’s day – this easy no-cook salad combines tender ham hock with cheddar, fresh peas, pea shoots and cucumber. Wipe up the last of the zingy piccalilli dressing with some crusty bread.

Ham & piccalilli salad


Tomato, goat’s curd & basil salad with raspberry vinegar dressing

Oval dish of heritage tomato, basil, goat's curd and basil salad

Tomatoes are the star of the show here – use a variety of colours and shapes if you can. They taste even better thanks to vinegar puréed with fresh raspberries, creamy goat's curd, aromatic basil and pistachios.

Tomato, goat’s curd & basil salad with raspberry vinegar dressing


Seared tuna & cucumber salad

Seared cucumber chunks, with cucumber salad on an oval dish

Try something different with our flavoursome Asian-inspired salad. Barbecued tuna steaks are mixed with radishes, cucumber, ginger, mooli, nori and herbs. Lime juice, wasabi, mirin and soy sauce make this an unforgettable lunch or dinner.

Seared tuna & cucumber salad


Summer allotment salad

Plate of new potato, cucumber and radish salad with spoon

Whether you have a bountiful allotment or not, this stunning salad is a celebration of seasonal produce. Spruce up new potatoes with whatever vegetables you can find. We’ve opted for a crunchy combination of cucumbers, radishes and onions, but you could easily customise with fennel, celery or spring onions.

Summer allotment salad


Egg & parsley salad with watercress dressing

Bowl of boiled egg and parsley salad

It’s not a proper picnic without an egg salad! As the star ingredient of this dish, the higher quality the eggs, the better. Top them with a punchy watercress dressing, shallots, parsley and chilli flakes. 

Egg & parsley salad with watercress dressing


Halloumi & quinoa fattoush

Griddled halloumi, quinoa, cucumber and tomato fattoush salad on a plate

Our twist on the Middle Eastern classic, this fattoush has griddled halloumi and quinoa for extra protein and texture. The lemon, mint and dill add an irresistible, aromatic brightness.

Halloumi & quinoa fattoush

Get more summer dining inspiration...

Summer dinner ideas
Easy summer sharing recipes
Easiest ever barbecue menu
Summer family meal ideas
5 of our finest summer punches
8 summer slow cooker punches
Healthy summer recipes

What is your favourite summer salad? Leave a comment below...

 

Comments, questions and tips

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valerian67
15th Jun, 2020
I'm at a loss as to how people can eat potato skin. It just goes round & round in my mouth like bits of paper. I always peel them, either before or after cooking. The exception is crispy jacket skins. Even then, you have to be very sure there are no bad bits hiding. I haven't had a potato without some nasty bit hiding under the skin since 1970, except my own grown.
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