3 new ideas for summer salads

Panzanella

An Italian favourite that’s simple but done properly, it’s one of the best. The tomato juices soak into the bread for a moreish mouthful.

TOMATOES – buy the ripest you can. Add a little sugar if they’re lacking in flavour and always season well with salt

SOURDOUGH – you want slightly stale bread. Cut into large chunks and lightly toast to dry out

BASIL – fresh and aromatic, basil and tomatoes are best friends. Tear the leaves to avoid damaging them

DRESSING – whisk together extra virgin olive oil, red wine vinegar, chopped shallot and seasoning

MOZZARELLA – not traditional but the creamy cheese complements the flavours and makes it a more filling dish

Caesar

Classic doesn’t have to mean boring. What small tweaks can you make to ensure yours is the best?

LETTUCE – whole leaves or chunky bits. Something with bite such as cos, romaine or little gem works well

CHEESE – shaved or grated Parmesan is the top (but expensive) choice but a similar hard cheese like Grana Padano also tastes delicious

CROUTONS – fry chunks of bread with oil, dried herbs and garlic. Or buy ready-made for a quick option

ANCHOVIES – serve them chopped mixed into the salad or squash them with a pestle and mortar and whisk into the dressing

CHICKEN – use ready-cooked sliced chicken or go all out with free range griddled breast, marinated in garlic and lemon juice

Bang bang salad

The new salad on the block. A Chinese street food favourite with shredded vegetables and a nutty, salty and sweet dressing.

CHILLIES – the ‘bang’ comes from bashing the chicken to tear it up, but there’s also space for a little chilli bang too!

VEGETABLES – julienne carrots, cucumber and peppers, and slice up radishes to give the trademark crunch

CABBAGE – Chinese cabbage is the best here but you could sub in finely sliced pointed or white cabbage

PROTEIN – offer shredded chicken as standard and charge extra for prawns or a plant-based ‘chicken’

DRESSING – this is what makes the salad come alive. Combine chow mein sauce with salted peanuts, spring onions, fresh coriander and sesame seeds

Try this vegan bang bang salad. It’s easily adaptable for meat-eaters too.