3 Summer Salads That Seriously Satisfy

Sick of spending hours over a hot stove? When the sun starts blazing outside, it’s your cue to try some cool summer salads. And we’re not talking about a boring bowl of lettuce and dressing that leaves you unsatisfied.

Summer salads are a great way to spend less time sweating in the kitchen and more time enjoying the weather — the flavour punch they pack is just a bonus.

These 3 summer salad recipes prove that a bed of leaves is the perfect base for layering all your favourite ingredients, along with tasty toppings like crunchy oil-drenched croutons, lavish dressings, creamy mozzarella or whatever else takes your fancy. Add different textures to your salad with crispy roast potatoes, creamy ripe avocado or gooey caramelised roast vegetables to take it to the next level.

Leave the sad, wilted leaves in the supermarket sandwich aisle and get down and dirty with these three seriously satisfying salad recipes.

… And we might have a few bonuses at the very end to tide you through the cooler months as well!

1. Egg and Bacon Salad with Bacon Dressing

You know what makes everything better? Bacon. Add in the protein punch of some boiled eggs, and your salad turns into a double-whammy of deliciousness! And don’t worry — there are plenty of veggies in there for a healthy crunch.

This salad is the perfect combination of brunch and lunch, with a serving of crisped-up new potatoes to make your plate especially filling.

Serves 4

Ingredients

• 12 rashers smoked bacon
• 4 eggs
• 600g new potatoes
• 2 little gem lettuces
• Olive oil
• 1tsp Dijon mustard
• 2tbsp apple cider vinegar
• 5g chives, finely chopped
• Salt and Pepper

Method

1. Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4. Place the bacon in a single layer on a nonstick baking tray and cook in a hot oven for 12-15 minutes until golden and crispy. Reserve the bacon fat; you will use this to make your dressing. To make sure your bacon is extra crispy leave to cool on a cooling rack over kitchen towel. Reserve the baking tray.
2. Boil a pan of water, then add your new potatoes. Cook for 15 minutes until a fork can easily pierce them. Drain, then add to the bacon baking tray with a splash of olive oil. Roll around to coat in the oil, then use the back of a fork to crush each potato. Season with salt and place in the oven for 20 minutes until crispy.
3. Add the eggs to a separate pot of salted boiled water over a high heat (salt prevents the eggs from cracking). Once boiling, boil for exactly 7 minutes for perfect, mid-boiled eggs. Meanwhile, fill a bowl of very cold water with ice (the ice packs in your Gousto box are perfect), ready for cooling your eggs. Pro tip: For soft-boiled eggs, set your timer for exactly 5 minutes once the water is boiling. Likewise, for extra hard-boiled eggs, go for 10 minutes instead.
4. To make the dressing, measure out the reserved bacon fat, then add olive oil until you have 4 tbsps total. Add the Dijon, apple cider vinegar, chopped chives and a pinch of salt and pepper. Mix until well combined. You can make sure it’s well combined by adding everything to a clean jar and shaking.
5. Crumble the bacon into large pieces and add half to a large bowl with the lettuce leaves and the dressing.
6. Toss until everything is well coated. Place in a serving bowl with the crispy potatoes, peeled and halved boiled eggs, and remaining crispy bacon.
7. Top with a pinch of black pepper and enjoy!

2. Roast Pink Beef Tomato & Mediterranean Veg Salad

These pink beef tomatoes are a Gousto kitchen favourite — not only are they gorgeous, but they’re delicious to boot. Combine their rich, juicy flavour with a medley of roasted Mediterranean vegetables, and you have a salad that’s unique, satisfying, and refreshing.

Oh, and our own homemade cheddar pesto will bring everything to a whole new level, of course! Prep it while you make your salad or in advance so you have it in your fridge whenever you fancy a flavour blast.

Serves 2

Ingredients

• 1 aubergine
• 20g basil
• 40g cheddar cheese
• 1 ciabatta roll
• 1 courgette
• 15g flaked almonds
• 1 garlic clove
• 1 pink beef tomato (or regular beef tomato)
• 1 tbsp red wine vinegar
• A handful of rocket
• 1 yellow pepper
• Olive oil
• Salt and Pepper

Method

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 4. Deseed and slice the yellow pepper, and chop the courgette and aubergine into bite-size pieces.  Add them all to a baking tray and drizzle generously with olive oil, salt and pepper and toss to coat.
2. Roast for 20-25 minutes (removing the tray halfway through and giving everything a good mix up) until everything is golden and tender.
3. While the vegetables are roasting, remove the green stalk from the pink beef tomato before slicing it in half (horizontally).
4. Add the tomato halves to one side of a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven for 15-20 minutes or until the tomato is properly softened.
5. While the tomatoes are in the oven, it’s time to create your secret weapon: the cheddar pesto. Peel the garlic and chop it roughly, then grate the cheddar cheese.
6. Add the basil, chopped garlic, grated cheese and flaked almonds to a food processor with 3 tbsp of olive oil and 3 tbsp of cold water and whizz until smooth.
7. Rip the ciabatta into large bite-sized pieces. Once the tomatoes have been cooking for 10 minutes, add the ripped ciabatta to the other side of the tray and drizzle it with olive oil. Return the tray to the oven for 5 minutes or until the bread crisps up into croutons.
8. Meanwhile, combine the red wine vinegar with 2 tbsp of olive oil and a pinch of salt and pepper to create the salad dressing.
9. Drizzle the salad dressing over the roast vegetables and rocket, then top with the roasted tomato halves and croutons and dollop over the pesto. Bon appétit!

3. Aussie Mozzarella, Avocado and Sesame Salad

You might have had avocados before, but never like this. The combination of creamy avocado and mozzarella with a delightfully umami soy and sesame dressing is a guaranteed crowd-pleaser.

Australia’s close proximity to Asia means the two countries occasionally overlap when it comes to certain dishes. In this case, crunchy black sesame seeds perfectly pair with (and balance!) the soft avocado slices.

Serves 2

Ingredients

• 2 ciabatta rolls
• 1 large avocado
• 1 tsp black sesame seeds
• 125g cherry tomatoes
• 1 tsp dried oregano
• 25g honey
• 1 ball of mozzarella
• 1 red gem lettuce
• 1 tbsp soy sauce
• 2 spring onions
• 1 tbsp sesame oil
• 1 tbsp red wine vinegar
• Olive oil
• Salt and pepper

Method

1. Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Tear the ciabatta rolls into bite-sized pieces and add them to a baking tray, then sprinkle on the dried oregano and a generous pinch of salt. Drizzle with 2 tbsp olive oil, mix it up and put the tray in the oven for 12-15 minutes or until the ciabatta is golden and crunchy.
2. Meanwhile, add the honey, toasted sesame oil, soy sauce, red wine vinegar and 1 tbsp olive oil with a pinch of salt and pepper to a large bowl. Mix well until combined.
3. Drain the mozzarella and tear it into bite-sized pieces.
4. Halve the cherry tomatoes before trimming and finely slicing the spring onions, and cut the avocado flesh into chunks.
5. Tear the red gem lettuce leaves into a bowl, then add the cherry tomatoes and spring onions. Pour over the dressing and give everything one more mix up.
6. Serve the dressed salad topped with croutons, torn mozzarella and avocado. Garnish with black sesame seeds for added crunch, and enjoy!

Let us know if you try any of our seriously satisfying salads on Instagram @goustocooking or show us your favourite salad ingredient combinations you’re trying this summer.

Bonus summer salad ideas for year-round yumminess

Salads aren’t just for summer — you can enjoy them year-round without compromising on healthy ingredients, variety, and the most important X-factor: deliciousness!

If you’re looking to spice up your salad game, why not try these other healthy salad ideas:

Warm Goats’ Cheese, Lentil & Roast Tomato Salad: A combination of classic flavours that creates something completely new, ideal for those months when summer starts to cool down.

Chili Lime Sweet Potato & Rice Salad: This salad comes with all of the zing and none of the lettuce, for when you’re craving something light-yet-satisfying.

Freekeh, Goats’ Cheese & Apricot Salad: To truly switch it up with a fresh flavour combination, try this nutty, slightly smoky, and earthy flavoured dish.

Spicy Hoisin Pork With Ginger & Sesame Veg: Alright, not entirely a salad, but perfect for when you fancy a cheat day with ingredients that will warm and wake you up without weighing you down.

A lemony salad with Peri Peri chicken and spicy rice: It’s all the comfort of a takeaway meal with twice the flavour and nutrition, but with the added cheer of a home-cooked meal.

Summer and salads — name a more delicious combo

Summer is the perfect time to enjoy a salad — whether you’re keeping it classic with a chicken caesar or mixing things up with unique ingredients like smoky mackerel, jumbo prawns, or pork schnitzel and apples. Just because it’s healthy doesn’t mean it has to be boring!

With Gousto, you can enjoy a wide range of meals that suit you, whether you’re plant-based, looking for low-calorie dinners, or just want something on the table in 10 minutes or less. No more chaotic supermarket trips or intense meal plans — just take a look at this week’s menu and pick your dishes to discover the summertime favourites you’ll remember for years to come.