Fruits are a great way to bring new flavours, textures, and colours to salads. Their varying degrees of sweet and sour invite combination with the likes of chillies, fresh herbs and creamy cheeses, which you see a lot in Indian and Mexican cuisines. Fruits that retain their texture in salads are my go-to: they won’t fall apart easily when tossed and can be stored well in the fridge.
Grape, cherry and bulgur salad with fresh herbs
Bright, juicy grapes and cherries punctuate the bulgur wheat with spots of sweetness and a hint of acidity. Concord and muscat grapes, if available, shine particularly bright.
Prep 10 min
Cook 15 min
Serves 4
160g bulgur wheat
400g seedless grapes, sliced in half
210g cherries, pitted and sliced in half
1 green, orange or yellow bell pepper, cored and diced
1.5 tbsp loosely packed mint leaves
1.5 tbsp loosely packed dill leaves
30g shelled pistachios, toasted and chopped
For the dressing
60ml extra-virgin olive oil
2 tbsp lemon juice
Zest of one lemon
½ tsp toasted ground cumin
½ tsp ground black pepper
Fine sea salt
Cook the bulgur as per the packet instructions. Set aside to cool.
Put the cooled bulgur, fruit, bell pepper, herbs, and pistachios in a large bowl.
In a smaller bowl, whisk the olive oil, lemon juice and zest, cumin, and black pepper. Taste and season with salt. Pour the oil mixture over the bulgur and fruit mixture and fold to coat well. Serve at room temperature.
Grilled stone fruit with burrata and balsamic vinegar
Grilling summer stone fruit such as peach and nectarine helps to introduce new flavours. The creamy cool texture of burrata is offset by the warmth of the caramelised fruit, the sweet balsamic vinegar and the chilli flakes.
Prep 5 min
Cook 10 min
Serves 4
2 ripe but firm yellow peaches or nectarines
60ml extra-virgin olive oil, plus 2 tbsp extra for grilling
2 ripe but firm plums
2 tbsp fresh lime juice
1 tbsp packed fresh mint leaves
2 tbsp fresh thyme
1 tsp red chilli flakes (such as aleppo or urfa)
3 tbsp balsamic vinegar
¼ tsp ground black pepper
Fine sea salt
225g burrata
Flaky salt, as needed
Halve the peaches, remove the stones and cut the flesh into wedges.
Heat a grill pan over medium-high heat and brush the grates with a little oil. Brush the cut surface of the fruit with the two tablespoons of oil and grill for three to four minutes, until the fruit takes on some charred grill marks. Remove and transfer to a mixing bowl.
Drizzle the lime juice over the fruit, then add the herbs and chilli flakes.
In a small bowl, mix 60ml olive oil, the balsamic vinegar and half a teaspoon of black pepper, then add salt to taste.
Put the burrata on a serving dish and top with the fruit and herb mixture. Drizzle over the olive oil-balsamic dressing and sprinkle with a little flaky salt. Serve immediately.
Mixed berry fruit salad with chilli and fruit/sherry vinegar
Take advantage of fresh berries when they are in season! Spearmint can be replaced with mint here, but make sure you use a sweet vinegar such as Pedro Ximénez, or a fruit-based vinegar made from the likes of figs or plums.
Prep 10 min
Rest 30 min
Serves 4 servings
240g strawberries, hulled and cut in half
120g blackberries
120g raspberries
70g blueberries
1 tbsp packed spearmint (or mint) leaves
2 tbsp fresh oregano leaves
1 green chilli, minced
2 tbsp extra-virgin olive oil
2 tbsp runny honey or maple syrup
3 tbsp of a sherry vinegar or a fruit-based vinegar
Smoked salt or fine sea salt
Wash the berries and put them in a large bowl with the spearmint, oregano, and chilli.
In a small bowl, whisk the olive oil, honey, and vinegar. Taste and season with salt. Pour the olive oil mixture over the fruit and toss to coat well. Leave to sit, covered, for 30 minutes before serving.
Feta, nectarines, red onion and couscous salad
Peaches and plums, as well as hybrids such as pluots and nectaplums, can also be used in this salad. For a milder bite, use shallots in place of red onions.
Prep 10 min
Cook 15 min
Serves 4
140g giant couscous or 180g regular couscous
2 ripe but firm nectarines
1 medium red onion
4 spring onions, both white and green parts, thinly sliced
60g feta, crumbled
2.5 tbsp chopped flat-leaf parsley
60ml lemon juice
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
½ tsp ground black pepper
Fine sea salt
Cook the couscous as per the packet instructions, then set aside to cool to room temperature.
Wash and halve the nectarines and remove the stones. Slice thinly and put in a large bowl. Cut the onion in half, then into thin crescents, and add to the bowl with the nectarines. Add the spring onions, the cooled couscous, feta, and parsley.
Mix the lemon juice and sesame oil in a small bowl and pour it over the salad ingredients. Sprinkle with the sesame seeds and pepper, and season with salt.
Toss to coat well, and serve at room temperature.
