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Keep it simple with these super-fresh summer salad recipes using the best seasonal produce.

4 Super Fresh Simple Summer Salad Recipes Goodhomesmagazine

Image: The Farm Community, Alan Benson

With just a few classic summer ingredients you can create a variety of deliciously refreshing salads that are perfect for al fresco dining and can easily become your go to picnic food. Try your hand at one or more of these four simple summer salad recipes.

Basil, tomato, buffalo mozzarella and edible flowers

Summer Salad Edible Flower Bazil Tomato Mozzarella Copy

Image: The Farm Community, Alan Benson

Basil and tomato are longtime friends; it's amazing how what grows well together often tastes delicious together too. Mix these classic ingredients together and add a sprinkle of edible flowers for extra summer vibes!


(Serves 4)
  • 4 large beef tomatoes (or any fresh tomatoes you like)
  • Bunch of basil
  • 3 large balls of buffalo mozzarella, approx. 150-200g each
  • Handful of whole cherry tomatoes (yellow varieties or any smaller ones you have)
  • salt and black pepper
  • Splash of olive oil
  • Squeeze of lemon juice
  • Handful of edible flowers (pansies, lavender and nasturtiums are great options)


1 Cut the large beef tomatoes roughly into quarters. Thinly slice a handful of the larger basil leaves, but keep the sweeter, smaller leaves whole.

2 Roughly tear the buffalo mozzarella up into smaller pieces.

3 Add the chopped tomatoes, chopped basil, small basil leaves and smaller tomatoes to a bowl, then gently mix together with your hands.

4 Add a decent splash of oil and a good squeeze of lemon juice. Season to taste with salt and pepper.

5 Transfer the salad to a flat serving dish and sprinkle with the edible flowers.

Macadamia nut and shredded pork

Summer Salad Macadamia Nut Pulled Pork

Image: The Farm Community, Alan Benson

If you prefer a more substantial salad, look no further than this combination of sweet shredded pork and creamy macademia


(Serves 6)

For the salad

  • 2 pork tenderloins 
  • 125ml rice vinegar 
  • 1⁄2 tsp salt 
  • 1⁄2 tsp freshly ground black pepper 
  • 3 tbsp demerara sugar 
  • 1 red onion, finely sliced 
  • 250g Chinese cabbage, finely sliced 
  • 1 large carrot, peeled and finely grated 
  • 3 tbsp macadamia oil 
  • 2 tbsp roughly chopped raw macadamia nuts 
  • 1 tbsp Vietnamese hot mint, chopped (if not available, use 1⁄2 tbsp mint and 1⁄2 tbsp rocket, chopped into thin strips) 
  • 1 tbsp crisp fried shallots 
  • Prawn crackers, to serve

For the dipping sauce

  • 3 tbsp fish sauce
  • Juice of 1⁄2 lime
  • 1⁄2 tsp demerara sugar 
  • 1 fresh red chilli, seeded and finely sliced


Bring a saucepan of salted water to the boil, then simmer the pork tenderloins until just cooked through. Drain the pork and set aside to cool.

2 In a bowl, combine the vinegar, salt, pepper and demerara sugar and marinate the sliced red onion in this mixture for 30 minutes.

3 Combine the cabbage and carrot in a large bowl, then pull the cooled pork into fine shreds with your fingers and add to the cabbage and carrot mix.

4 Add the onion, its marinade and 1 tbsp of the macadamia oil and toss well before transferring to a serving platter.

Fry the macadamia nuts over a low heat in the rest of the macadamia oil, stirring gently until just brown. Remove from the heat and drain on some paper towel.

6 For the dipping sauce, combine all the ingredients in a small serving bowl, and stir until the sugar has dissolved.

7 Garnish the salad with the fried macadamias, hot mint and crisp fried shallots, then serve accompanied by the dipping sauce and prawn crackers.

Spicy herby lemon lentils 

Summer Salad Spicy Herby Lemon Lentils

Image: The Farm Community, Alan Benson

This easy vegan recipe using hearty lentils is as nourishing as it is delicious


(Serves 4-6 as side dish)
  • 1 tbsp olive oil
  • large onion, finely chopped  
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • 1 tsp grated turmeric 
  • 2 fresh red chillies, chopped
  • 400g tinned chopped tomatoes 
  • 1 tbsp tomato purée
  • 2 x 400g tins brown lentils, drained and rinsed
  • Juice of 1⁄2 lemon 
  • 15g fresh lemon balm, chopped
  • 15g coriander, chopped
  • 60g garlic chives, chopped
  • Steamed rice, to serve
  • Flatbread, to serve


1 Heat the olive oil in a saucepan over a low heat and sauté the onion until soft.

2 Add the garlic, ginger, turmeric and chillies and sauté for a further 3 minutes.

3 Stir in the chopped tomatoes and tomato purée and simmer for 10 minutes, then add the lentils, lemon juice, lemon balm, coriander and garlic chives.

4 Once the lentils are warmed through, serve with rice and warm flatbread.

Spring fennel, radicchio,caper and pine nut

Summer Salad Fennel Radicchio Caper Pine Nut

Image: The Farm Community, Alan Benson

After a long winter of soups and slow-cooked meals, the fresh crunch of this spring salad is very welcome.


(Serves 8)

For the salad

  • 2 large fennel bulbs, finely sliced 
  • 1 celery heart with leaves, finely sliced 
  • 15g flat-leaf parsley, finely sliced 
  • 15g dill, chopped 
  • 1 head of radicchio, torn into small pieces 
  • Salt & black pepper 
  • 100g baby capers, rinsed and squeezed dry 
  • 80g pine nuts, toasted 
  • 100g good-quality parmesan cheese, shaved 
  • Edible flowers, to garnish (optional)

For the dressing

  •  2 tsp Dijon mustard
  • Juice of 1 lemon
  • 1 tbsp apple-cider vinegar
  • 1 tsp pomegranate molasses
  • 1 garlic clove, crushed
  • 100ml extra-virgin olive oil


1 Place all the sliced ingredients in a large bowl with the chopped herbs and torn radicchio. Season with salt and pepper, mix well and arrange on a platter. 

2 Creatively top with capers, pine nuts and parmesan.

3 To make the dressing, put all the ingredients in a jar and shake until emulsified. Season with salt and pepper, then evenly pour over salad and serve. For a special finish, garnish with edible flowers.


Try out one of these recipes and send us a pic by tweeting us @goodhomesmag or posting on our Facebook page.



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