The heatwave has hit, the BBQ has been lit, now up your greens game with these seriously delicious salad recipes. Salads are great for experimenting with different ingredients and textures and are the perfect accompaniment to any BBQ. We’ve rounded up three of our current favourite dishes to share.
Griddled nectarine and prosciutto salad with basil dressing
This super summer salad recipe from Tesco makes the most of juicy nectarines, paring with prosciutto and a quick basil dressing. Looks amazing and tastes even better. (Dairy and gluten-free)
4 ripe nectarines, stoned and cut into wedges
Vegetable oil, for brushing
120g pack crispy mixed leaf salad
180g prosciutto platter
3 tbsp. toasted 3 seed mix
For the dressing
30g pack fresh basil, smallest leaves picked, the rest roughly chopped
1 tbsp. clear honey
1tsp Dijon mustard
½ large lemon, juiced
5 tbsp. extra-virgin olive oil
Heat a griddle pan over high heat. Brush the nectarines with a little oil, then griddle in batches for 1-2 mins each side until charred.
For the dressing, smash the chopped basil to a rough paste with a pestle and mortar (or chop it very finely) and transfer to a bowl. Stir in the honey, mustard, lemon juice and lots of black pepper, then whisk in the oil.
Toss the salad leaves with half the dressing, then tip onto a serving platter. Tear over the prosciutto and top with the griddled nectarine wedges. Scatter with the seeds and picked basil leaves. Drizzle over the remaining dressing to serve.
Note: Make it veggie by swapping the prosciutto for torn mozzarella
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. It’s refreshing, crisp and has big flavour. It’s perfect if you have leftover vegetables and pitta bread. This recipe from Cook with Mands is quick and easy.
3 wholemeal pitta bread, torn into bite-size pieces
1.5 tbsp. olive oil
25g fresh mint
25g flat-leaf parsley
200g radishes, trimmed and quartered
250g cherry tomatoes, halved
1 cucumber, roughly chopped
2 little gem lettuces, roughly chopped
4 spring onions, thinly sliced
Heat the oven to 200°C/180°C/gas 6.
Whisk together all the dressing ingredients and set aside. On a baking tray, drizzle the pitta with oil, season and toss to coat. Bake for 12 minutes, or until golden brown.
Roughly tear the mint and parsley leaves and place in a bowl. Add the rest of the salad ingredients and the pitta croutons, toss gently.
Pour the dressing over the salad, then toss. Drizzle lightly with more olive oil and serve.
Grapefruit and watermelon salad
It isn’t just vegetables that belong in a salad, the sweet watermelon and tart grapefruit work really well together and makes for a refreshing and hydrating accompaniment to any meal. This recipe from delicious magazine is low in calories and fat and high in vitamin C.
1 whole lemon, plus the coarsely grated zest and juice of 1 large lemon
2 pink grapefruits, peeled and segmented
½ small watermelon, peeled, cut into 1.5 slices, then into tortilla size triangles
150g ricotta, drained
110g caster sugar
2 tbsp. finely chopped fresh mint
60g watercress, large stalks removed
1 small red onion, finely chopped
Crusty bread, to serve
Grate the zest from the lemon and then finely chop. Peel and chop the grapefruits into segments.
Put the watermelon pieces in a large bowl, add the lemon juice and season well to taste. Set aside for 20 minutes to marinate.
In another bowl, mix the ricotta with half the lemon zest and season.
Meanwhile, make the dressing. Put the sugar into a saucepan with 100ml of water and stir over a gentle heat until dissolved. Bring to the boil and bubble for 5 minutes until syrupy.
Remove the heat, and immediately stir in the juices from the watermelon. When the dressing is cool, stir in the remaining lemon zest, the finely chopped lemon and mint.
To serve, divide the watermelon, grapefruit segments, watercress and red onion between plates. Drizzle with the dressing and dot the ricotta over the top of the salad. Serve with crusty bread to mop up the dressing.