10 Fresh Summer Salads You’ll Want to Eat Until September

I’m pretty lucky because I genuinely love healthy food. Give me a fridge full of crisp vegetables, juicy fruit, fresh herbs and a decent olive oil, and I’m a very happy person. So, while the UK has finally remembered what summer feels like, I’ve been putting down my pans, stepping away from the oven and reaching straight for the fridge instead.

There’s something incredibly satisfying about a really good salad. I’m not talking about a sad bowl of limp lettuce that leaves you rummaging through the biscuit tin an hour later. These are proper salads – colourful, fresh, packed with flavour and hearty enough to be the main event.

The best part? They take very little effort. Most can be thrown together in under 20 minutes, making them perfect for lazy lunches in the garden, easy weeknight dinners or something delicious to take to a barbecue. They’re proof that summer food doesn’t need to be complicated to be memorable.

These are the salads I’ll be living on until September, quite frankly… although knowing me, I’ll probably discover a few more favourites before the sunshine disappears again. If I do, I’ll be adding them to the list.

1. Grilled Nectarine, Basil & Parlick Cheese Salad

This is the salad that inspired this article. Sweet caramelised nectarines, creamy Parlick cheese and a drizzle of hot honey make it feel far more indulgent than the effort required.

Ingredients

• 2 ripe nectarines, halved
• 2 handfuls mixed salad leaves
• Small handful fresh basil
• 50g Parlick cheese, shaved or crumbled
• 1 tbsp hot honey
• 1 tbsp balsamic glaze
• Extra virgin olive oil
• Salt and freshly ground black pepper

Method

1. Brush the nectarines with olive oil and grill for 2–3 minutes on each side.
2. Arrange the leaves and basil on a serving platter.
3. Top with the grilled nectarines and Parlick cheese.
4. Drizzle with the hot honey and balsamic glaze before serving.

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2. Watermelon, Feta & Mint Salad

This is one of those effortlessly elegant salads that never goes out of style. Sweet watermelon, salty feta and fresh mint are the perfect combination for a hot summer’s day.

Ingredients

• ½ small watermelon, cubed
• 150g feta, crumbled
• Small handful fresh mint leaves
• ½ cucumber, sliced
• 2 handfuls rocket or mixed leaves
• Juice of ½ lime
• 1 tbsp extra virgin olive oil
• Freshly ground black pepper

Method

1. Arrange the leaves, watermelon and cucumber on a serving platter.
2. Scatter over the feta and mint.
3. Drizzle with the olive oil and lime juice.
4. Finish with plenty of black pepper.

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3. Burrata, Preserved Lemon & Basil Salad

Creamy burrata is the star of this simple salad, while preserved lemon adds bright bursts of citrus that make every mouthful taste like summer.

Ingredients

• 1 burrata
• 2 handfuls rocket or mixed leaves
• 1 preserved lemon, rind finely chopped
• 1 small garlic clove, finely grated
• Small handful fresh basil
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• Freshly ground black pepper

Method

1. Mix the olive oil, lemon juice, garlic and preserved lemon together.
2. Arrange the leaves on a serving plate and place the burrata in the centre.
3. Scatter over the basil leaves.
4. Spoon over the dressing and finish with black pepper.

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4. Chicken Caesar Salad

Sometimes the classics are impossible to beat. Crisp lettuce, juicy chicken, crunchy croutons and plenty of Parmesan make this a filling lunch or light dinner.

Ingredients

• 2 grilled chicken breasts
• 1 romaine lettuce
• Parmesan shavings
• Croutons
• Caesar dressing

Method

1. Slice the grilled chicken.
2. Toss the lettuce with the Caesar dressing.
3. Top with the chicken, croutons and Parmesan.
4. Serve immediately.

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5. Strawberry, Spinach & Goat’s Cheese Salad

Sweet strawberries and creamy goat’s cheese make a surprisingly delicious pairing, while toasted walnuts add the perfect crunch.

Ingredients

• 2 handfuls baby spinach
• 150g strawberries, sliced
• 100g goat’s cheese
• Handful toasted walnuts
• Honey mustard dressing

Method

1. Toss the spinach and strawberries together.
2. Scatter over the goat’s cheese and walnuts.
3. Drizzle with the dressing.
4. Serve immediately.

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6. Herby Quinoa, Rocket & Grilled Chicken Salad

This is the salad I make when I want something healthy that will actually keep me full. The fresh herb dressing brings everything to life and makes the quinoa anything but boring.

Ingredients

• 200g quinoa
• 2 grilled chicken breasts, sliced
• 2 large handfuls rocket
• Small handful each of parsley, basil and mint, finely chopped
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 1 garlic clove, grated
• Salt and freshly ground black pepper

Method

1. Cook the quinoa according to the packet instructions and allow it to cool slightly.
2. Whisk together the olive oil, lemon juice, garlic and herbs.
3. Toss the quinoa with the rocket and most of the dressing.
4. Top with the grilled chicken and drizzle over the remaining dressing.

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7. Asian Crunch Salad

Fresh, colourful and packed with texture, this crunchy salad is brilliant alongside grilled chicken, salmon or anything coming off the barbecue.

Ingredients

• ¼ white cabbage, shredded
• ¼ red cabbage, shredded
• 2 carrots, grated
• 3 spring onions, sliced
• Fresh coriander
• Handful salted peanuts
• Sesame dressing

Method

1. Combine all the vegetables in a large bowl.
2. Toss with the sesame dressing.
3. Sprinkle over the coriander and peanuts.
4. Serve immediately while everything is still crisp.

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8. Mango, Avocado & Lime Salad

Creamy avocado and juicy mango are made for sunny days. It’s light, colourful and packed with fresh flavour.

Ingredients

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 2 handfuls mixed salad leaves
• ½ cucumber, sliced
• Small handful coriander or basil
• Juice of 1 lime
• 2 tbsp extra virgin olive oil
• Pinch of chilli flakes (optional)

Method

1. Arrange the leaves on a serving platter.
2. Add the mango, avocado and cucumber.
3. Scatter over the herbs.
4. Drizzle with the lime juice and olive oil before serving.

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9. Charred Corn & Avocado Salad

This smoky, colourful salad is the perfect companion to a summer barbecue and tastes just as good on its own.

Ingredients

• 2 sweetcorn cobs
• 1 avocado, diced
• Handful cherry tomatoes, halved
• ½ red onion, finely sliced
• Fresh coriander
• Juice of 1 lime

Method

1. Char the sweetcorn before slicing the kernels from the cob.
2. Toss with the avocado, tomatoes and red onion.
3. Scatter over the coriander.
4. Finish with a generous squeeze of lime.

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10. Caprese Pasta Salad

Perfect for picnics, packed lunches or warm evenings when you want something filling without turning on the oven.

Ingredients

• 250g cooked pasta
• Cherry tomatoes
• Mozzarella pearls
• Fresh basil
• 2 tbsp green pesto
• Handful rocket

Method

1. Toss the cooled pasta with the pesto.
2. Add the tomatoes, mozzarella and rocket.
3. Tear over the basil leaves.
4. Mix gently and serve.

Final Thoughts

One of the things I love most about summer cooking is that it doesn’t have to be complicated. With a handful of good-quality ingredients, a decent olive oil and plenty of fresh herbs, you can create meals that are every bit as satisfying as something that takes hours to cook.

These are the salads I’ll be enjoying on repeat until the weather cools down. And if I stumble across another winning combination over the next few weeks, don’t be surprised if this list quietly becomes eleven.

Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.