Sensational salad side dishes to celebrate summer

These sensational salad ideas are fit for any barbecue or occasion, these salad sides brings that colour and zest to proceedings, and great for adding your own spin too or using up leftovers. 

Strawberry and Walnut Salad

Rinse and chop the fruit and leaves, mix together, and serve with balsamic vinegar:

  • Mixed green leaves
  • Strawberries
  • Feta cheese
  • Baby plum tomatoes
  • Walnuts 
  • Mint leaves
  • Balsamic vinegar


Halloumi and Watermelon Salad

  • 500g watermelon, peeled and cut into wedges
  • 2 tbsp white balsamic vinegar
  • Pinch of sea salt
  • 2 tbsp olive oil
  • 1 red chilli
  • 500g halloumi, thinly sliced
  • Mint leaves, shredded


  1. Mix the balsamic, olive oil and sea salt in a dish and stir in the chilli.
  2. Pour mix over the watermelon in a separate bowl, toss together and leave to marinate for 15 minutes.
  3. Dry fry the halloumi in a frying pan until golden on both sides.
  4. Layer up the watermelon and halloumi on a platter and pour over any spare dressing.
  5. Sprinkle with mint and serve.

Not a fan of halloumi? Simply swap out with feta or salad cheese.

Roasted Pepper and Courgette Salad

A Mediterranean inspired salad that is perfect with fish and meat off the grill, or as part of a vegetarian menu.

  • 2 red peppers, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 orange pepper, deseeded and sliced
  • 2 red onions cut into wedges
  • 3 tbsp olive oil
  • 2 tsp oregano
  • 1 garlic clove, crushed
  • Half lemon, zested
  • 2 courgettes, sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsp pine nuts
  • Fresh oregano or thyme to serve


  1. Preheat the oven to 200°C/ 180°C Fan.
  2. In a small bowl, mix together 2 tbsp of oil with the dried oregano, garlic, lemon zest and season.
  3. Arrange the peppers and onion on a baking tray, drizzle the mixture over the veg, toss together and spread out in an even layer.
  4. Roast for 20 minutes, then add the courgette and remaining oil. Toss everything together and cook for a further 15 minutes.
  5. Drizzle over the vinegar and roast for 5 minutes.
  6. Dry fry the pine nuts in a frying pan over a medium heat for 30 seconds or until lightly golden.
  7. Serve on a platter dish and sprinkle over the nuts and fresh herbs.