3 Easy Summer Salads for Effortless Hosting

Summer is all about laid-back gatherings, long lunches, and sharing good food under the sun. If you're hosting and want to keep things fresh, vibrant, and simple, summer salads are your go-to. These three crowd-pleasing recipes are quick to make, full of flavour, and beautiful on the table.

Whether you're throwing a garden party or prepping a midweek alfresco dinner, these easy summer salads are guaranteed to impress.

1. Pea, Broad Bean & Feta Salad with Lemon & Mint

This light, zesty salad is a celebration of green goodness. Sweet peas and tender broad beans pair beautifully with creamy feta, while a lemony dressing and fresh herbs give it brightness and lift.

Ingredients:

• 1 cup fresh or frozen peas

• 1 cup fresh or frozen broad beans

• 100g feta cheese, crumbled

• Zest and juice of 1 lemon

• A handful of fresh mint leaves, torn

• A drizzle of olive oil

• Salt and pepper to taste

• Optional: toasted pine nuts for crunch

Method:

1. Blanch peas and broad beans in boiling water for 2–3 minutes until tender. Drain and refresh under cold water.

2. Toss the beans and peas with crumbled feta, lemon zest, juice, olive oil, and mint.

3. Season well and sprinkle with pine nuts if using. Serve slightly chilled or at room temperature.

Perfect with: Grilled fish or lamb, or as part of a light summer buffet.

2. Roasted Vegetable & Quinoa Salad with Honey Carrots

This hearty, warm salad is packed with colour, texture, and flavour. Roasted honey glazed carrots, sweet onions, juicy tomatoes, fluffy quinoa, and peppery rocket make it a beautiful and satisfying centrepiece.

Ingredients:

• 3 large carrots, cut into batons

• 1 red onion, cut into wedges

• A handful of cherry tomatoes

• 1 tbsp honey

• Olive oil

• Salt and pepper

• 1 cup cooked quinoa

• A handful of rocket/arugula

• Optional: feta or goat cheese, toasted almonds

Method:

1. Preheat oven to 200°C (390°F).

2. Toss carrots and onions in olive oil, honey, salt, and pepper. Roast for 25–30 mins until caramelised. Add cherry tomatoes in the last 10 minutes.

3. Cook quinoa according to package instructions and fluff with a fork.

4. Toss roasted veg with quinoa, rocket, and any extras like cheese or nuts.

5. Drizzle with olive oil and a squeeze of lemon before serving.

Perfect with: Roast chicken, grilled halloumi, or as a vegetarian main.

3. Authentic Greek Salad 

A true Greek salad also known as Horiatiki, is simple, rustic, and leaf-free. No lettuce here - just juicy tomatoes, crisp cucumber, sweet red onion, salty olives, and creamy feta, dressed in good olive oil and oregano.

Ingredients:

• 4 ripe tomatoes, cut into wedges

• 1 cucumber, sliced into thick half-moons

• 1 small red onion, thinly sliced

• A handful of Kalamata olives

• 200g block of Greek feta (not crumbled!)

• Extra virgin olive oil

• Dried oregano

• Salt to taste

Method:

1. Combine tomatoes, cucumber, and red onion in a large bowl.

2. Add olives and top with a slab of feta.

3. Drizzle generously with olive oil and sprinkle with oregano and a pinch of salt.

4. Let sit for 10–15 minutes before serving to let the flavours meld.

Perfect with: Warm pita, grilled meats, or as a fresh starter.