This collection of fresh salads for the last of summer is just what you need for those late-season days when you still want something light and easy, without spending too much time in the kitchen. It brings together a zesty mango and avocado salad, a warm honey halloumi salad, a tangy Turkish tomato and walnut salad, and a smoky Turkish aubergine salad, ideal for garden lunches, quick dinners, or topping up a barbecue spread. Don't forget to keep this list handy for your next visit to the market!
Mango Salad with Avocado and Cucumber
Sweet mango, creamy avocado and crisp cucumber come together with a honey and lime dressing and a hit of fresh coriander for a bright, no-cook salad that's ready in fifteen minutes. It makes an easy side for a garden lunch or a light dish on its own on a hot day.
To learn more: Mango Salad with Avocado and Cucumber
Mediterranean Honey Halloumi Salad
Pan-fried halloumi is tossed with juicy peach, rocket, cucumber and cherry tomatoes, then finished with a honey and pomegranate molasses dressing for a salad that is both sweet and savoury. It is ready in about fifteen minutes and makes a lovely light lunch or a starter before something off the grill.
To learn more: Mediterranean Honey Halloumi Salad
Beetroot Salad
Roasted beetroot, tangy feta, sweet pear and toasted walnuts are tossed through salad leaves with a simple olive oil and balsamic dressing for a colourful side that's ready in ten minutes. It is an easy one to bring to a gathering or serve alongside grilled fish or chicken.
To learn more: Beetroot Salad
Gavurdagi Salatasi (Turkish Tomato Walnut Salad)
Juicy tomatoes, cucumber and red onion are tossed with crunchy walnuts and a tangy pomegranate molasses dressing for a refreshing Turkish salad that's ready in ten minutes. It pairs well with grilled meat or fish, or with warm bread alongside for a light lunch.
To learn more:Â Gavurdagi Salatasi (Turkish Tomato Walnut Salad)
Greek Lettuce Salad (Maroulosalata)
Shredded romaine lettuce is tossed with spring onions, cucumber and plenty of fresh dill and mint, then finished with a simple olive oil and vinegar dressing. It's ready in under ten minutes and makes a light, crunchy side for grilled fish or a Greek-inspired spread.
To learn more: Greek Lettuce Salad (Maroulosalata)
Austrian Potato Salad (Erdäpfelsalat)
Tender potatoes are tossed in a warm, tangy dressing made with stock, vinegar and mustard for a mayo-free potato salad that's just as good served warm or at room temperature. It is a lovely side for grilled sausages, roast chicken or a simple piece of fish.
To learn more: Austrian Potato Salad (Erdäpfelsalat)
Rocket and Spinach Salad
Peppery rocket and soft baby spinach are tossed with shaved Parmesan, red onion and a simple balsamic dressing for a fresh side that's ready in under ten minutes. It is a good one to serve alongside richer dishes, or to bulk out with avocado or grilled chicken for a light lunch.
To learn more: Arugula Spinach Salad
Russian Salad (Olivier Salad)
Diced potatoes, carrots, peas and pickles are folded through a creamy mayonnaise dressing for a classic salad that's popular at gatherings across Turkey, Russia and beyond. It keeps well in the fridge, making it a handy one to prepare ahead for a picnic or a buffet spread.
To learn more: Russian Salad (Olivier Salad)
Lebanese Cabbage Salad, Malfouf Salad
Finely shredded cabbage is tossed with lemon juice, olive oil, fresh herbs and a touch of dried mint for a crisp, refreshing salad that's ready in ten minutes. It is a lighter alternative to coleslaw and a good match for richer, spiced mains.
To learn more: Lebanese Cabbage Salad - Malfouf Salad
Smoky Turkish Aubergine Salad
Charred aubergine, sweet peppers and red onion are chopped and tossed with garlic, lemon juice and a touch of pomegranate molasses for a smoky Turkish salad that's just as good warm or at room temperature. It's a natural fit for a mezze spread or alongside anything off the grill.
To learn more: Patlıcan Salatası - Smoky Turkish Eggplant Salad
Zeytoon Parvardeh (Persian Marinated Olives)
Green olives are coated in a paste of walnuts, garlic, pomegranate molasses and fresh herbs, then left to marinate for a tangy, nutty appetiser that's popular across northern Iran. Spoon it into a small bowl as part of a spread, or serve it alongside warm flatbread and cheese.
To learn more: Zeytoon Parvardeh - Persian Marinated Olive
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