Late-summer green salad

Late-summer green salad

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(3 ratings)

Prep: 50 mins Cook: 20 mins


Serves 6
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes

Nutrition and extra info

  • Vegetarian


  • kcal350
  • fat31g
  • saturates6g
  • carbs13g
  • sugars6g
  • fibre3g
  • protein5g
  • salt0.37g


  • 6 spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g runner beans
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 3 x 2cm-thick slices olive bread, cut into 2cm-square dice
  • 5 tbsp olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 knobs butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 medium courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 large green pepper, deseeded and thinly sliced
  • handful basil leaves
  • 85g baby spinach leaves, washed, trimmed from stems
  • parmesan shavings



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the dressing

  • 1 large shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, crushed
  • 9 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red peppers, deseeded and cut into 5mm dice
  • 1 bay leaf
  • sprig of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ¼ tsp caster sugar


  1. For the dressing, lightly cook the shallot and garlic in 4 tbsp of the olive oil, without allowing them to colour. Add the red peppers, bay leaf and thyme and gently simmer for a further 5 mins until the peppers have softened. remove from the heat, stir in the sugar with the remaining 5 tbsp oil and transfer to a bowl. Season with salt and pepper. Leave to infuse until needed.

  2. Finely shred and chill the spring onions. Slice the runner beans into long, thin strips. cook the beans briefly in boiling salted water until just softened. drain and cool. Fry the bread in 4 tbsp of oil until lightly golden and crispy, add a knob of butter and toss. drain on kitchen paper and season well. Can be done up to 2 hrs ahead. Peel courgettes into long strips.

  3. Just before assembling (if serving warm), heat a frying pan with the remaining tbsp olive oil and knob of butter. Briefly stir-fry the green peppers until beginning to soften. Add the beans, toss to warm through, tip out into a bowl and season. If serving cold, this can be done up to 1 hr ahead.

  4. Now finish it in style. Arrange some of the veg over a large platter. Scatter the courgettes, spring onions, basil leaves, baby spinach and bread croûtons in a casual arrangement over and among the vegetables, along with the remaining veg. Spoon enough of the dressing across the top to moisten, then finish with parmesan shavings. Serve any extra dressing separately.

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Comments, questions and tips

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8th Sep, 2013
We did not enjoy this salad. Leiden with oil, and far too much effort for something that just isn't special enough. Sorry Gary.
27th Mar, 2008
An enjoyable, easy to make salad. The olive bread croutons were a nice addition which made it a little more special.
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