Summer Salad Round Up
Here are some of my favourite salads that I’ll be making all summer long. They use the best of summer produce and come together quickly so that I can spend more time outside rather than getting hot and flustered in the kitchen!
1. Fried halloumi & chickpea rainbow salad from my new book Feel Good
This rainbow riot of a salad is Feel Good on a plate - flavour, colour, crunch, freshness, toasted spices and golden fried halloumi. It’s ready in less than 20 minutes and can be served with warm wraps if you want to make it even heartier.
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2. Fried chickpea, tomato & cucumber salad
This is perfect for a hot summer’s day, full of juicy tomatoes and crunchy cucumber.
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3. Korean-inspired noodle salad
This is delicious on a hot summer’s evening, served at a barbecue with grilled chicken or fish, or even for a picnic. The noodles and raw vegetables are tossed in a dressing that’s tangy, salty, nutty and just a bit sweet.
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4. Sunday Salad Brunch Bowl
The perfect lazy, throw together meal, I made this salad bowl a few Sundays in a row and so started calling it the Sunday Brunch Bowl although it would be delicious any time of day. If you’re working from home & need inspiration to throw things together then let this be that! Use any hummus and any herbs, salad you like.
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5. Greek salad with crispy oregano potatoes
You can’t beat a greek feta salad but maybe you can…when you add crispy chopped potatoes to the mix!? I think that everything’s better with feta but you could use fried chopped halloumi instead of the feta if you like. UK friends - look out for ‘fettle’ which is a British version of feta. Go for a lovely mixture of tomatoes if you can for a vibrant variety of colours and flavours. This is perfect for easy entertaining in the summer and the potatoes make it a heartier satisfying dish.
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6. Burrata “boobie” salad
We call this fave salad “Burrata Boobies!” Although it has a different name in the book! Thanks to my friend Fi for inspiring and making this with me. Round at hers using freshly picked tomatoes and herbs from her garden. She is a green fingered goddess. This simple salad is so so good it ended up in the new book. You keep some tomatoes fresh and raw and slow roast the others. Basil and tomatoes are often paired together but mint here is perfect too.
Get the recipe in Feel Good
7. Panzanella
When I have a big haul of juicy tomatoes, I love to make panzanella. It’s also a great way to use up any stale bread you have lying around.
7. Vietnamese-inspired noodle salad
This is a firm favourite in my kitchen and is on fortnightly rotation because it’s quick to make from scratch and then we look forward to the leftovers for lunch the next day. Those on the fence about tofu will love the sticky salty sweet sesame flavours of the tofu in this and it works just as well with mushrooms too. I love all the fresh herbs and the lime drenched dressing is one that you’ll definitely want to make a double batch of. Drizzle it on roasted cauliflower or grilled aubergines or use it to brighten up leftover crispy fried rice.
Get the recipe in Feel Good
8. Freekeh & chickpea tabbouleh
Using cooked freekeh, this takes only 10 minutes to pull together and feeds a crowd. It can be made in advance up to step 2 and kept in the fridge where the flavour will develop. Add the feta, almonds, lemon zest & extra olive oil when you’re ready to serve.
For more scrumptious salads, head to my website www.melissahemsley.com or follow me on instagram for daily recipes @melissa.hemsley