7 Summer Salad Recipes That Aren't Boring

Posted by I4C on 21st Jul 2026

7 Summer Salad Recipes That Aren't Boring

7 Summer Salad Recipes That Aren't Boring (Perfect for BBQs, Picnics & Warm Evenings)

Summer salads have come a long way from bowls of lettuce, cucumber and tomato. Today, they're colourful, satisfying dishes that combine seasonal fruit, creamy cheeses, grains, herbs and vibrant dressings into meals that are just as suited to a relaxed lunch as they are to a barbecue or picnic spread.

Whether you've spotted a crispy orzo salad on TikTok, a peach and burrata salad in a food magazine or a Mediterranean bean salad at your favourite café, one thing is clear: salads have become one of the most exciting ways to eat during the warmer months.

In this guide, we're sharing seven of our favourite summer salad recipes, inspired by some of this year's biggest food trends and made with ingredients that are easy to recreate at home. Along the way, we'll answer some of the most common questions people ask about making better salads, from choosing the best dressing to adding more flavour and texture.

At Infusions4Chefs, we're firm believers that great salads start with great ingredients. A quality extra virgin olive oil, a handful of Gordal olives or a sprinkle of artisan sea salt can completely change a dish, turning a simple salad into something you'd happily order in a restaurant.

What Makes a Great Summer Salad?

The best summer salads are all about balance. Rather than relying on lots of ingredients, restaurant-style salads combine a handful of carefully chosen flavours and textures that work together. Every forkful should have something crisp, something creamy, something fresh and something with a little bite.

Whether you're putting together a quick lunch, serving a side with a barbecue or taking a salad to a picnic, keeping these simple principles in mind will make all the difference.

Start with quality seasonal ingredients

The most memorable summer salads don't need complicated recipes. Ripe tomatoes, sweet peaches, fresh herbs, crisp cucumbers and peppery leaves all shine during the warmer months, especially when paired with good-quality store cupboard ingredients.

Adding artisan olives, roasted peppers, capers or marinated vegetables brings depth of flavour without any extra cooking, while ingredients like burrata, feta or mozzarella add a creamy contrast to fresh produce.

At i4C, we're big fans of building salads around a handful of exceptional ingredients rather than long shopping lists. A bottle of quality extra virgin olive oil, a jar of Perelló Gordal olives or a splash of aged balsamic can completely change a simple bowl of salad.

Don't forget texture

One of the biggest reasons homemade salads can feel uninspiring is that everything has the same texture. Restaurants almost always include something crunchy alongside softer ingredients.

Some of our favourite ways to add texture include:

Combining creamy burrata with crunchy pistachios, or juicy watermelon with toasted seeds, creates far more interesting salads than relying on leaves alone.

A great dressing brings everything together

A common question people ask is, what's the best dressing for a summer salad?

The answer depends on the ingredients you're using, but one thing is always true: the dressing should complement the salad, not overpower it.

A simple vinaigrette made with quality extra virgin olive oil and a splash of vinegar will always have its place, but if you want restaurant-style flavour without making your own dressing, there are some fantastic ready-made options available too.

One of our favourite discoveries this year has been the 'grette range of small-batch dressings. Made with natural ingredients and balanced flavours, they're designed to do much more than dress salad leaves. They work brilliantly drizzled over roasted vegetables, grain bowls, grilled peaches, burrata, charred sweetcorn and even as quick marinades for chicken or vegetables.

what-is-grette-discover-the-full-grette-range-at-i4c-infusions4chefs.jpg

Each dressing has its own personality:

  • OG'grette Honey & Dijon is perfect for leafy salads, grilled chicken, roasted vegetables and potato salads, bringing together tangy Dijon mustard with a touch of honey.
  • Miso'grette adds savoury umami notes to Asian-inspired slaws, noodle salads, grilled greens and roasted vegetables thanks to its blend of miso, sesame and rice vinegar.
  • Tahini'grette & Miso is ideal for grain bowls, roasted squash, chickpeas and Mediterranean-style salads, with a creamy, nutty finish that pairs beautifully with charred vegetables and fresh herbs.

Whether you prefer to whisk together your own vinaigrette or keep a bottle of premium dressing in the fridge, a well-balanced dressing is often what turns a good salad into one you'll make again and again.

Make your salad feel like a complete meal

Modern summer salads are designed to be satisfying enough to enjoy on their own.

Adding ingredients such as beans, pasta, grains, potatoes, seafood or grilled meats transforms a simple side dish into a filling lunch or dinner that's still light enough for warm weather.

That's why you'll increasingly see Mediterranean bean salads, crispy orzo salads and Italian-inspired sharing platters on restaurant menus and across social media. They offer plenty of flavour, texture and substance without feeling heavy.

  1. Peach, Burrata & Hot Honey Salad

Serves: 4 | Prep time: 15 minutes

Sweet peaches, creamy burrata and a drizzle of hot honey have become one of the defining flavour combinations of summer. It's the sort of salad you'll find on restaurant menus throughout the season, and for good reason. The sweetness of ripe peaches pairs beautifully with rich burrata, while peppery rocket, toasted pistachios and a little heat from hot honey create a balance of flavours that feels both indulgent and incredibly fresh. It's perfect as a light lunch, an elegant starter or alongside grilled meats at a barbecue.

Peach,-Burrata-&-Hot-Honey-Salad

Ingredients:

Method:

  1. Arrange the rocket over a large serving platter before nestling the burrata in the centre. Scatter the peach wedges around the cheese, followed by the toasted pistachios and plenty of fresh basil leaves.
  2. Drizzle generously with extra virgin olive oil before adding a little hot honey over the peaches and burrata. Finish with balsamic glaze, flaky sea salt and plenty of freshly ground black pepper.
  3. Serve immediately with warm sourdough or alongside grilled chicken, steak or seafood.

Try this variation:

For a heartier salad, add slices of Iberico Salchichón Slices or Brindisa Ibérico Ham, or serve with grilled sourdough rubbed with garlic for an easy summer lunch.

  1. Mediterranean Giant Bean Salad with Gordal Olives & Roasted Peppers

Serves 4–6 | Prep time: 15 minutes

If there has been one salad that's dominated social media recently, it's the Mediterranean bean salad. Packed with colourful vegetables, creamy beans and bold Mediterranean flavours, it's satisfying enough to enjoy as a meal on its own while also making an excellent side for grilled chicken, steak or seafood.

Unlike leafy salads that can wilt after an hour or two, this one actually improves as it sits, making it ideal for preparing ahead of a barbecue, picnic or packed lunch.

Mediterranean-Giant-Bean-Salad-with-Gordal-Olives-&-Roasted-Peppers

Ingredients:

For the dressing:

Method:

  1. Add the cannellini beans, olives, roasted peppers, tomatoes, red onion, capers and herbs to a large serving bowl.
  2. Whisk together the olive oil, OG'grette Honey & Dijon Dressing and lemon juice before pouring over the salad. Toss everything together gently so the beans stay whole.
  3. Leave the salad to rest for at least 15 minutes before serving to allow the flavours to develop. Finish with another drizzle of olive oil and a little cracked black pepper just before bringing it to the table.

Make it your own:

Turn this into a more substantial meal by adding grilled chicken, Ortiz tuna, crumbled feta or cooked orzo. It also pairs beautifully with grilled halloumi and makes a brilliant addition to any summer sharing table.

  1. Air Fryer Crispy Orzo Salad with Lemon, Parmesan & Herbs

Serves 4 | Prep time: 25 minutes

Crispy pasta salads have become one of the biggest food trends of the last couple of summers, filling social media feeds with golden, crunchy pasta tossed through fresh vegetables and creamy dressings. This version swaps larger pasta shapes for orzo, creating a lighter, more elegant salad that's just as suitable for a relaxed lunch as it is served alongside grilled meats or fish.

The contrast between crispy baked orzo, juicy tomatoes, fresh herbs and a bright lemon dressing makes every mouthful packed with flavour and texture.

Air-Fryer-Crispy-Orzo-Salad-with-Lemon,-Parmesan-&-Herbs

Ingredients:

For the crispy orzo:

For the salad:

  • 200g cherry tomatoes, halved
  • 1 small cucumber, diced
  • 50g rocket
  • A handful of basil leaves
  • A handful of parsley, chopped
  • 50g toasted pine nuts

For the dressing:

Method:

  1. Cook the orzo according to the packet instructions until just al dente. Drain well and leave to cool slightly before tossing with the extra virgin olive oil, grated Parmesan, garlic granules, oregano, a pinch of flaky sea salt and a generous grind of black pepper.
  2. Spread the seasoned orzo in a single layer in your air fryer basket. Air fry at 200°C for 10–12 minutes, shaking the basket every 3–4 minutes, until the orzo is crisp and golden. Every air fryer cooks slightly differently, so keep an eye on it during the final few minutes to prevent it from catching.
  3. While the orzo is cooking, combine the cherry tomatoes, cucumber, rocket, basil and parsley in a large serving bowl.
  4. Whisk together the olive oil, lemon juice and OG'grette Honey & Dijon Dressing, then pour over the vegetables and toss gently to coat.
  5. Once the crispy orzo has cooled for a couple of minutes, fold it through the salad and scatter over the toasted pine nuts. Finish with a few extra shavings of Parmesan, another drizzle of extra virgin olive oil and a pinch of flaky sea salt before serving.

Make it your own:

This salad is incredibly versatile. Add grilled chicken, prawns or flaked salmon to turn it into a complete meal, or swap the Parmesan for crumbled feta and stir through chopped roasted peppers for a Mediterranean twist. It's also one of those salads that's just as good served cold the next day, making it perfect for picnics and packed lunches.

  1. Crunchy Asian Slaw with Miso Sesame Dressing

Serves 4 | Prep time: 20 minutes

Not every summer salad needs tomatoes and mozzarella. This colourful Asian-inspired slaw is packed with crisp vegetables, fresh herbs and a savoury dressing that brings everything together. It's the perfect side for barbecued chicken, grilled salmon, sticky pork or even crispy tofu, and because there are no delicate leaves to wilt, it's ideal for making ahead.

The combination of crunchy vegetables, toasted sesame and umami-rich dressing means every bite is full of flavour.

Crunchy-Asian-Slaw-with-Miso-Sesame-Dressing

Ingredients:

For the salad:

  • ¼ red cabbage, finely shredded
  • ¼ white cabbage, finely shredded
  • 2 carrots, julienned
  • 1 red pepper, finely sliced
  • 4 spring onions, sliced
  • 1 small cucumber, cut into matchsticks
  • A handful of fresh coriander
  • A handful of fresh mint
  • 2 tbsp toasted sesame seeds
  • Crispy onions, to serve

For the dressing:

Method:

  1. Combine the cabbage, carrots, pepper, spring onions and cucumber in a large bowl.
  2. In a separate jug, whisk together the Miso'grette Dressing, sesame oil, lime juice, soy sauce and honey until smooth.
  3. Pour the dressing over the vegetables and toss well to coat every ingredient evenly.
  4. Just before serving, fold through the coriander and mint before scattering over the toasted sesame seeds and crispy onions for extra crunch.
  5. Serve immediately or refrigerate for 20–30 minutes to allow the flavours to develop.

Try this variation:

Turn this into a complete meal by adding shredded rotisserie chicken, grilled king prawns, crispy tofu or slices of barbecued steak.

For even more texture, sprinkle over furikake seasoning, roasted peanuts or crushed cashews. If you like a little heat, add finely sliced red chilli or a drizzle of chilli crisp before serving.

  1. Grilled Sweetcorn, Avocado & Feta Salad with Lime

Serves 4 | Prep time: 20 minutes

Few ingredients say summer quite like sweetcorn cooked over a barbecue. Charring the kernels adds a subtle smokiness that pairs perfectly with creamy avocado, salty feta and a zingy lime dressing. It's colourful, satisfying and the ideal side for everything from burgers and grilled chicken to seafood and halloumi.

This is the kind of salad that's made for sharing, whether you're hosting friends in the garden or packing up a picnic for the weekend.

Grilled-Sweetcorn,-Avocado-&-Feta-Salad-with-Lime

Ingredients:

  • 4 corn on the cob
  • 2 ripe avocados, diced
  • 200g feta, crumbled
  • 250g cherry tomatoes, halved
  • 1 small red onion, finely sliced
  • A handful of fresh coriander, roughly chopped
  • 1 small red chilli, finely sliced (optional)

For the dressing:

Method:

  1. Brush the corn lightly with olive oil and cook on a hot barbecue or griddle pan for 10–12 minutes, turning regularly until lightly charred all over. Leave to cool slightly before slicing the kernels from the cobs.
  2. Add the sweetcorn to a large serving bowl with the avocado, feta, cherry tomatoes, red onion, coriander and chilli, if using.
  3. Whisk together the olive oil, lime juice, lime zest and OG'grette Honey & Dijon Dressing before pouring over the salad. Toss gently to combine, taking care not to break up the avocado too much.
  4. Finish with the smoked sea salt and a generous twist of black pepper before serving.

Try this variation:

Turn this into a more substantial meal by adding grilled chicken, charred prawns or sliced steak straight from the barbecue. You could also stir through a handful of black beans for extra protein or swap the feta for grilled halloumi if you prefer a firmer cheese.

  1. Italian Picnic Salad with Ortiz Tuna, Artichokes & Gordal Olives

Serves 4 | Prep time: 15 minutes

Some of the best summer meals require very little cooking, and this Italian-inspired picnic salad is proof. Packed with premium tuna, marinated vegetables and a simple lemon dressing, it's the sort of dish that tastes even better enjoyed outdoors.

Perfect for picnics, garden lunches or as part of a larger sharing spread, this salad relies on a handful of quality ingredients that deliver plenty of flavour without hours of preparation.

Italian-Picnic-Salad-with-Ortiz-Tuna,-Artichokes-&-Gordal-Olives

Ingredients:

For the dressing:

Method:

  1. Arrange the rocket over a large serving platter before scattering over the cherry tomatoes, roasted peppers, red onion, artichokes, Gordal olives and capers.
  2. Break the tuna into generous flakes and place it over the salad, being careful not to break it up too much.
  3. Whisk together the olive oil, lemon juice and Dijon mustard before drizzling over the salad. Finish with plenty of fresh basil leaves and a generous twist of black pepper.
  4. Serve with crusty bread, focaccia or artisan crackers for an easy summer lunch or picnic.

Try this variation:

Swap the tuna for Brindisa Ibérico Charcuterie to create an antipasti-style salad, or add cannellini beans to make it more filling. A few slices of fresh mozzarella or burrata also work beautifully if you're serving it as part of a summer sharing table.

  1. Heirloom Tomato Panzanella with Burrata & Basil

Serves 4 | Prep time: 20 minutes

Panzanella is a classic Italian bread salad that proves simple ingredients can create incredible flavour. Juicy tomatoes, crisp toasted sourdough, creamy burrata and plenty of fresh basil are brought together with a light vinaigrette, creating a salad that's hearty enough to be a meal while still feeling perfect for warm summer days.

The toasted bread soaks up all the juices from the tomatoes and dressing, giving every bite plenty of flavour without becoming soggy. It's an excellent way to use up day-old bread and makes a beautiful centrepiece for summer entertaining.

Heirloom-Tomato-Panzanella-with-Burrata-&-Basil

Ingredients:

  • 400g mixed heirloom tomatoes, cut into bite-sized pieces
  • 200g cherry tomatoes, halved
  • ½ rustic sourdough loaf, torn into chunks
  • 2 burrata balls
  • ½ small red onion, finely sliced
  • A handful of fresh basil leaves
  • 2 tbsp capers (optional)

For the dressing:

Method:

  1. Toss the sourdough pieces with a little olive oil and toast in an air fryer at 190°C for 5–7 minutes, shaking once, until crisp and golden.
  2. Meanwhile, place the tomatoes, red onion and basil into a large serving bowl.
  3. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, sea salt and black pepper until emulsified.
  4. Pour the dressing over the tomatoes and leave for 10 minutes to allow the juices to develop.
  5. Fold through the toasted sourdough and capers, if using, just before serving. Tear the burrata over the top, drizzle with a little more olive oil and finish with plenty of freshly cracked black pepper and extra basil leaves.
  6. Serve immediately while the bread is still crisp around the edges.

Try this variation:

Swap the burrata for mozzarella, add slices of Brindisa Ibérico ham for a more substantial lunch, or scatter over Perelló Gordal olives for an extra burst of Mediterranean flavour. You can also add grilled peaches or nectarines to bring a subtle sweetness that pairs beautifully with the tomatoes and basil.

Summer Salads You'll Want to Make Again and Again

A great summer salad doesn't have to be complicated. With a few seasonal ingredients, a quality dressing and a handful of store cupboard favourites, it's easy to create dishes that are colourful, satisfying and full of flavour.

Whether you're planning a relaxed picnic, lighting the barbecue or looking for lighter meals during warmer weather, these recipes prove that salads can be every bit as exciting as the main event.

Many of the specialist ingredients featured throughout this guide, from premium extra virgin olive oils and artisan dressings to Gordal olives, Ortiz tuna and Halen Môn sea salt, are available from Infusions4Chefs. They're the ingredients we reach for when we want to add a little more flavour without adding extra fuss.

If you enjoyed these recipes, you might also like our guides to Different Types of Oil Explained and The Ultimate BBQ Guide, packed with more seasonal inspiration, expert tips and restaurant-quality ingredients to make the most of summer.