Run, don’t walk, to your nearest farmers market—the stands are about to burst with a rainbow of glorious, summer sun-ripened produce. There’s no better time to turn it all into a big, beautiful salad.
Triple Tomato
I could have filled my book with tomato salads, but I held back and instead chose a couple that I feel really hit the spot. This one is packed with cherry, chunky, and sun-dried tomatoes. I like to serve the pecorino in big fat wedges, but feel free to shave it over the top if you prefer.- 1 pound large tomatoes
- 10-1/2 ounces cherry tomatoes
- 7 ounces sun-dried or semi-dried tomatoes
- 3-1/2 ounces pecorino cheese
- Salt and pepper
- Lemon and Olive Oil (recipe follows)
- 9 ounces bread, such as sourdough, torn into 3/4- to 1-1/4-inch chunks
- 2 tablespoons olive oil
- Salt
- Handful of basil leaves
Make the croutons: Preheat the oven to 350 degrees F. Spread the croutons out in a roasting tray, drizzle with the oil, and season generously with salt. Toss well, making sure that the croutons are well coated with the oil. Roast for 10 to 15 minutes. Set aside to cool before using.
Whisk up the dressing in a large mixing bowl.
Grilled Greek
I strongly advise serving this with toasted pitas, because spreading the charred feta across a pita wedge and topping it with the tomatoes and cucumbers is a joy I’d hate you to miss out on.- 2 pounds tomatoes
- 2 cucumbers
- 1/2 red onion
- 2 (7-ounce) blocks feta cheese
- 4 thyme sprigs
- 2 tablespoons olive oil
- 2 teaspoons clear honey
- 6 ounces pitted kalamata olives
- 2 teaspoons dried oregano
- Salt and pepper
- Optional: Pita chips or pita bread
- Lemon and Olive Oil (recipe follows)
- Pinch of dried oregano
- Handful of mint leaves
Preheat the broiler to high. Whisk up the dressing in a mixing bowl. Peel and finely slice the red onion, then add to the dressing and set aside.
Line a baking tray with foil and place the blocks of feta. Top each with 2 thyme sprigs, drizzle with the oil and honey, and season with a little black pepper. Slide under the broiler and broil for 5 to 7 minutes, until the feta is softened and golden on top. Remove and set aside to cool a little. Toast the pita bread, if using.
Drain the tomatoes and cucumbers—salting them in this way maximizes their flavor—then return to the bowl. Add the dressing and red onion along with the olives and the 2 teaspoons dried oregano. Toss well, taste, and season.
Frozen Pea, Mint, and Cucumber
Using frozen peas in salad was a bit of a revelation to me. They defrost as you toss the salad, but they also keep everything cold and fresh.- 7 ounces couscous
- 7 ounces boiling water
- 1 jalapeño or other medium-hot green chile
- 6 ounces frozen peas
- 1 small cucumber
- 1 small bunch (about 1 ounce) mint
- 1 small bunch (about 1 ounce) cilantro
- 1 (7-ounce) block feta cheese
- Salt and pepper
- Honey and Mustard (recipe follows), plus 1 extra tablespoon vinegar, or more to taste
- 3 ounces walnuts or blanched hazelnuts
- A few of the herbs (see above)
Meanwhile, whisk up the dressing including the extra tablespoon of vinegar in a large mixing bowl. Finely slice the chile, add to the dressing, and set aside. Roast the nuts: Preheat the oven to 350 degrees F. Spread the nuts out in a roasting tray, and roast for 15 to 20 minutes until golden; cooking the nuts at a relatively low temperature means they become golden and sweet rather than risking them turning dark and bitter-tasting.
Ham ’n’ Melon
I couldn’t not. Ham and melon is the fruity salad that everyone has a little love affair with. However, once you’ve made this crispy ham for the top, you’ll never go back to a simpler version of this classic again.- 2 shallots
- Olive oil
- 7 ounces prosciutto or Parma ham
- 1 large cantaloupe melon
- 2 (5-1/2-ounce) balls mozzarella cheese
- Pepper
- Lemon and Olive Oil (recipe follows)
- 1/2 small bunch (about 1/2 ounce) basil
- 1/2 small bunch (about 1/2 ounce) mint
- Pinch of chile flakes (optional)
Heat a tiny splash of olive oil in a frying pan over medium-high heat. Line a plate with kitchen paper. Use scissors to cut 1-3/4 ounces of the prosciutto or Parma ham into strips directly into the pan. Fry for about 5 minutes until crispy. Transfer to the lined plate to drain. Alternatively, you can roast the ham on a baking tray lined with nonstick baking paper in the oven, preheated to 400 degrees F, for 10 minutes.
Halve the melon and deseed. Cut each half into about 6 wedges, then slide the knife along the base of each wedge to separate the flesh from the skin. Pile on to a platter. Tear the mozzarella balls into pieces and snuggle them into the melon.
Crispy Potato
I’m obsessed with potato salads. They are the ultimate crowd-pleaser, so everyone loves the person that makes a good version. This crispy one is a potential favorite of the book.- 2-1/4 pounds baby potatoes
- 2-3/4 ounces diced pancetta
- 2 to 3 tablespoons olive oil
- 1 small bunch (about 3-1/2 ounces) spring onions
- 2-3/4 ounces capers
- 1/2 small bunch (about 1/2 ounce) chives
- Salt and pepper
- Yogurt (recipe follows), swapping 2-3/4 ounces of the yogurt for 2 3/4 ounces mayonnaise
Meanwhile, line a plate with kitchen paper. Heat a large frying pan over a medium-high heat, add the pancetta along with a splash of the oil, and fry for 5 to 7 minutes until crispy. Transfer to the lined plate to drain. Reserve the fat.
Line a baking tray with foil. Drain the potatoes well, then add to the tray and use a fork or spatula to gently press them down until the skins burst and they flatten. Drizzle with the reserved pancetta fat plus 1 to 2 tablespoons of the olive oil and season well with salt and pepper. Roast in the oven for 20 to 30 minutes. Turn the broiler to high, slide the potatoes under the broiler, and cook for another 10 minutes until crispy.
While the potatoes are crisping up, mix the dressing. Remove the outer layers from the spring onions.
Transfer the potatoes to a platter. Put the spring onions on the baking tray, drizzle with the remaining oil, and season. Broil for 10 minutes until they’re charred and softened, then snuggle onto the platter with the potatoes.
Lemon and Olive Oil Dressing
- 4 tablespoons olive oil
- Juice of 1 to 2 lemons, depending on how juicy your lemons are (about 2 to 4 tablespoons)
- Salt and pepper
- Optional: A pinch of sugar
Honey and Mustard Dressing
- 4 tablespoons olive oil
- 1 to 2 tablespoons cider or white wine vinegar
- 1 teaspoon clear honey
- 1 teaspoon Dijon mustard
- Salt and pepper
- Optional: Add a grated garlic clove
Yogurt Dressing
- 6 ounces natural yogurt, or crème fraîche
- 1 teaspoon clear honey
- 1 teaspoon Dijon mustard
- 1 teaspoon cider or white wine vinegar
- Salt and pepper