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Delicious Summer Salads

Delicious and tasty salads are a wonderful summer meal.

Whether its a salad for one, a simple weeknight dinner or something to serve for friends at a barbecue or garden party, a vibrant bowl of vegetables with a delicious dressing doesn't disappoint. We've collected some staple salad recipes that are light, tasty and easy to make.

Chicken Caesar Salad

(Serves 4)


  • 1 medium ciabatta loaf (or 4 thick slices crusty white bread)

  • 3 tbsp olive oil

  • 2 skinless, boneless chicken breasts

  • 1 large romaine lettuce

For the dressing:

  • 1 garlic clove

  • 2 anchovies (from a tin)

  • Parmesan or Grano Padano cheese for grating and shaving

  • 5 tbsp mayonnaise

  • 1 tbsp white wine vinegar


  1. Preheat the oven to 200C/fan 180C/gas 6.

  2. Cut 1 medium ciabatta into big croutons and spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.

  3. Rub the oil into the bread and season with a little salt.

  4. Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.

  5. Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season.

  6. Place pan over a medium heat for 1 min, until hot, but not smoking.

  7. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.

  8. Turn the chicken over and cook for 4 mins more.

  9. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.

  10. Peel and crush the garlic.

  11. Mash 2 anchovies with a fork against the side of a small bowl.

  12. Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste.

  13. Shave the rest of the cheese with a peeler.

  14. Tear the romaine lettuce into large pieces and put in a large bowl.

  15. Cut the chicken into bite-size strips and scatter half over the leaves, along with half the croutons.

  16. Add most of the dressing and toss.

  17. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve.

Bacon and Avocado Salad

(Serves 2)


  • 8 strips bacon

  • 1 head romaine lettuce, chopped

  • 2 handfuls cherry tomato, halved

  • ½ cucumber

  • 2 avocados, chopped

For the dressing:

  • 4 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon mustard

  • 1 teaspoon salt

  • 1 lemon, juiced


  1. Cook bacon until crispy. (You can fry or grill the bacon.)

  2. Pat the bacon with a paper towel, then set aside.

  3. Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.

  4. In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.

  5. Toss the salad with the dressing.

Tuna and Egg Salad

(Serves 4)


For the dressing:


1. Whisk the dressing ingredients together and season with the salt and pepper, then set aside.

2. Place the mixed lettuce leaves onto 4 plates.

3. Add the tomato wedges, sliced onion and chopped cucumber.

4. Top with the eggs, cornichons olives and tuna.

5. Drizzle over the dressing and serve.

Kitchen Larder Pasta Salad

(Serves 2)


  • 2 tsp finely chopped red onion

  • 1 tbsp pesto

  • 2 tsp olive oil

  • 185g can of tuna, drained

  • 100g cooked pasta

  • 3 sundried tomatoes, chopped


  1. Mix the onion, capers, pesto and oil.

  2. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

Halloumi and Couscous Salad

(Serves 2)


  • 250g couscous

  • 250ml vegetable stock, boiling

  • 400g can chickpeas, drained and rinsed

  • 1-2 tbsp vegetable or olive oil

  • 300g courgette, sliced

  • 300g on thew vine tomatoes, halved

  • 250g pack halloumi cheese, thickly sliced and then halved lengthways

For the dressing:

  • 125ml olive oil

  • 3 tbsp lime juice

  • 2 large garlic cloves, finely chopped

  • 2 tbsp chopped fresh mint

  • ½ tsp sugar


  1. Put the couscous into a bowl and pour the boiling stock over, then mix well with a fork. Cover with a plate and leave for 4 minutes.

  2. Tip all the dressing ingredients into a bowl and mix well.

  3. Fluff up the couscous with a fork, stir in the chickpeas and pour in half the dressing. Mix well and pile on to a large serving dish.

  4. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.

  5. Put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

  6. Add the halloumi strips to the pan and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown.

  7. Serve the halloumi on top of the tomatoes, and drizzle with the remaining dressing.

Traditional Greek Salad

(Serves 2)


  • 200g feta cheese

  • 3 medium cucumbers, halved lengthways, thickly sliced

  • 4 medium tomatoes, halved, cut into wedges 

  • 160g pitted kalamata olives

  • 1 medium red onion, halved, thinly sliced 

For the dressing:

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon white wine vinegar

  • 1 garlic clove, crushed

  • 1/2 teaspoon caster sugar

  • 1 teaspoon chopped fresh oregano leaves


  1. Cut feta into cubes.

  2. Place in a large bowl with cucumber, tomato, olives and onion.

  3. Make the dressing by placing the oil, vinegar, garlic, sugar and oregano in a screw-top jar. 

  4. Put the lid on the jar and shake to combine.

  5. Add dressing to salad. Season with salt and pepper and toss to combine.

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