Raise your salad game this summer

Monday 25th July 2022

Long gone are the days when salads were simply the supporting act – a wilted plate of greens designed to bulk out the main event or balance out a rich meal.

The good news is that nowadays, with access to a wide range of ingredients offering a variety of colour, flavour and texture, they can be stand out dishes in their own right. So go on, get creative and throw together something you can be proud of this summer. Here’s five salad staples to get you started.

Classic Greek salad

Nothing beats the simplicity of the humble Greek salad. With crunchy veg, smooth and tangy feta, a sprinkling of oregano and a really good extra virgin olive oil, you can create something magical in a matter of minutes.


  • 4 large vine tomatoes, cut into irregular wedges
  • 1 cucumber, peeled, deseeded, then roughly chopped ½ a red onion thinly sliced
  • 16 Kalamata olives
  • 1 tsp dried oregano
  • 85g feta cheese, cut into chunks
  • 4 tbsp Greek extra virgin olive oil


  • Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl. 
  • Lightly season, then serve with crusty bread to mop up all the juices.

Grilled peach and pecan salad

This vibrant vegan salad is a feast for both the eyes and the stomach. The toasted pecans add a satisfying crunch alongside the smooth sweetness of the peach.


  • 2 shallots, halved and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 2 lemons, juiced
  • 180g couscous
  • 1 tbsp agave syrup
  • 4 tbsp rapeseed oil
  • 125g pecans
  • A bunch flat-leaf parsley, roughly chopped
  • 70g rocket
  • 3 peaches, slightly under-ripe, halved and stoned
  • 4 sprigs thyme, leaves picked


  • In a small bowl, mix the shallots and chilli with 1/2 the lemon juice. Cover and chill for 20 minutes. Cover the couscous with just boiled water and leave to stand for 15 minutes. 
  • In the meantime, in a small bowl combine the agave syrup, remaining lemon juice and the rapeseed oil with a good grind of black pepper and a pinch of flaky sea salt. Mix well to combine. 
  • Toast the pecans in a small frying pan over a medium heat for a few minutes until slightly browned and fragrant, tossing regularly to keep them from burning. 
  • Remove the nuts from the pan and cool. In a large salad bowl, combine couscous with parsley, rocket and pecans. 
  • Drain the pickled shallots and chillies and toss through. Use a pastry brush to coat the cut sides of the peaches with a little of the agave dressing. 
  • Sprinkle with the thyme leaves and cook on a BBQ over white-hot coals or in a griddle pan heated until hot. Flip after a minute or so – the peaches should be just-soft with some grill lines. 
  • Slice each grilled peach half in two and add to the salad bowl. Dress the salad, toss gently and serve.

Hot smoked salmon salad

This healthy summer salad packs a great protein punch and will keep you fuller for longer. A tangy dressing is the perfect accompaniment to soft salmon pieces and crunchy veg.


  • 2 Little Gem lettuces, cut into chunky pieces
  • 50g sugar snap peas, halved
  • 1 red onion, thinly sliced
  • 2 tbsp capers
  • 150g hot-smoked salmon
  • Crusty bread, to serve (optional)


  • 100ml buttermilk or kefir
  • 1 tbsp white wine vinegar
  • Caster sugar, a pinch
  • Handful of chives, finely chopped


  • To make the dressing, whisk together the buttermilk, vinegar, sugar and some seasoning and stir in the chives.
  • Add the lettuce to a large bowl with the sugar snaps, red onion and capers and toss gently. 
  • Pour in 1/2 the dressing and toss again. 
  • Flake over the salmon and gently toss again. 
  • Tip into a serving bowl, drizzle over the rest of the dressing and serve with crusty bread, if you like.

Courgette, sundried tomato and goat's cheese salad

Impress your barbeque guests with this tangy and nutritious courgette salad, perfectly balanced with a zingy pumpkin seed dressing.


  • 4 medium green courgettes
  • 150g goat’s cheese
  • 120g sundried tomatoes, sliced
  • 200g peas, (If frozen defrosted)
  • Sea salt and cracked black pepper

Pumpkin seed dressing

  • 6 tbsp. sherry vinegar 
  • 4 tsp. honey 
  • 250ml olive oil 
  • 2 tbsp. freshly grated ginger 
  • 5 tbsp. pumpkin seeds, lightly toasted 
  • 3 tbsp. poppy seeds 
  • 10 mint leaves, finely chopped 
  • Handful of flat leaf parsley finely chopped 
  • 1/2 tsp. salt


  • Add all the dressing ingredients into a sealable container and shake up well. This will make more than needed, but you can use to dress any salads, and it will keep in the fridge for up to 1 week. 
  • Wash the courgettes under cold running water and pat dry. Using a knife, top and tail the courgettes, then using a potato peeler, run long slices off the courgette turning each time you reach the seedy centre. 
  • In a large bowl combine the courgette ribbons, peas and sundried tomatoes and then crumble in your goats’ cheese with some of your dressing. 
  • Season with salt and cracked black pepper. Toss everything together, serve in a large bowl or on individual plates depending on your requirements.

Thai ginger salad

A deliciously nutty peanut butter and lime dressing makes this adventurous salad sing.


  • 300g (use red, white or a mixture) cabbage, shredded 
  • 150g carrot, grated 
  • 1 cucumber, halved lengthways, seeds removed and thinly sliced 
  • 60g edamame, cooked and shelled 
  • 1 onion, thinly sliced 
  • Coriander (a handful, chopped, plus extra to serve)
    to serve
  • Chopped peanuts


  • 60g crunchy peanut butter 
  • 2 tbsp rice vinegar 
  • 3 tbsp toasted sesame oil 
  • 1 lime, juiced to make 2 tbsp 
  • 1 tbsp soy sauce 
  • 2cm piece ginger, thinly sliced


  • To make the dressing, whizz together all the ingredients in a food processor or blender until smooth. 
  • Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. 
  • Garnish with the peanuts and more coriander to serve.

Prawn, cucumber and avocado salad

With just a few ingredients, this simple salad doesn’t skimp on flavour. It can feature as an impressive side dish or the star of the show as a light main meal.


  • Handful of king prawns 
  • Half a cucumber 
  • Bag of mixed salad leaves 
  • 1 red onion 
  • 1 avocado 
  • 1 lime 
  • 2 cloves garlic, minced 
  • Handful of coriander 
  • 2 tbsp olive oil 
  • 1/2 tsp chilli flakes (adjust as preferred)


  • Mix the prawns with the oil, coriander, garlic, lime juice and chilli flakes. Add to a hot pan and fry for 2 minutes. 
  • Dress the salad leaves in oil and vinegar. Transfer to a serving bowl. 
  • Top the lettuce with the red onion, cucumber, avocado and cooked prawns.

About The Club Company

Majority-owned by Epiris LLP, The Club Company operates 15 country clubs, the majority of which are located in central and southern England. The clubs offer a range of facilities to their members, including championship standard golf courses, premium health and fitness facilities, swimming pools, tennis courts, bars, restaurants and accommodation.