3 Warm Summer Salads To Fill You With Goodness

Fuel your body with these yummy recipes!


Green leaves and vibrant nutritious vegetables are a staple in our diets over the warmer months, giving us a crisp and fresh taste that help satisfy our wilder cravings! Perfect for a BBQ outside with the family or poolside in Tuscany, these recipes will make you feel and look good wherever you are this summer! Salads don't have to be dreaded and so boring so brighten up your flavors with these delicious combinations of whole foods and more! 


1. Fattouche Salad 

From the Levant region of the Middle East, this scrumptious salad filled with Arabic flatbread will not disappoint. In the warmer months, the plump and ripe tomatoes are ideal paired with the crunchy pita and topped with the sweet and sour pomegranate molasses and lemony sumac. A joyride of flavors for lunch!

Recipe: Serves 4-6 

  • 1 cup of mixed cherry tomatoes, diced into quarters 
  • 1 large cucumber, peeled and deseeded and diced into small cubes 
  • 1 red onion, finely sliced
  • 1 bunch of radish, thinly sliced (optional)
  • 2 whole-wheat pitta breads, toasted and crumbled 
  • 1 tsp sumac 
  • Juice of 1 lemon
  • 2 little gem lettuce 
  • 1 tbsp pomegranates molasses
  • Small bunches of mint, cilantro, and flat-leaf parsley, roughly chopped 


  • In a large bowl toss the tomatoes, cucumber, red onion and radish with the herbs and baby gem
  • Scatter over the pitta bread (put in oven for 5 minutes to lightly crisp beforehand) and combine lightly
  • Drizzle over the lemon and sumac and add the pomegranate molasses
  • Toss all together and serve with a sprinkle of salt and pepper 


2. Warm Chicken Thai Zoodle Salad 

A healthier, gluten and dairy-free twist on a classic pasta salad. Using spiralized zucchini as noodles and loaded with shredded poached chicken, this delightfully satisfying recipe will soon become your crunchy, vibrant lunchtime must-have. 

Recipe: Serves 6 

  • 8 cups of zucchini noodles (4 medium zucchinis)
  • 2 cups of shredded poached chicken 
  • 2 cups of shredded carrots
  • 2 cups of shredded purple cabbage
  • 1 cup of bean sprouts 
  • 1 cup of fresh cilantro, finely chopped 
  • 1/2 cup crushed peanuts 
  • 1/4 cup of pumpkin seeds (optional) 


  • Cook the chicken and shred, then add to the mixed vegetables, sprinkle with peanuts, toss all together, drizzle with olive oil and serve! Super easy and quick and heaven for the taste buds! 


3. Warm Mediterranean Salad 


A post shared by sam (@bitesbysam)

This mindful salad will fuel your body with all the right nutrients and superfoods to totally satisfy your stomach and never moan about having a salad again! 

Recipe: Serves 2 

  • 2/3 cup of green beans cooked 
  • 1 avocado 
  • 1 tbsp olive oil 
  • 1 cup of butter beans, drained
  • 2 tbsp of red pesto
  • 2 tsp of balsamic vinegar
  • 2 tsp of pumpkin seeds 
  • 1/2 cup of arugula 
  • 1/3 cup of sun-dried tomatoes 
  • 1/3 cup of artichoke hearts 


  • Drain the butter beans. Heat a small pan on medium heat with one tsp of oil and add the butter beans and red pesto for 2 minutes
  • Add the sun-dried tomatoes and artichokes for 3 minutes and season with salt and pepper
  • Boil the trimmed green beans and cut the sun-dried tomatoes in half and artichokes into quarters 
  • Peel and de-stone the avocado and cut it into small slices to decorate the salad
  • Dressing: In a small bowl, whisk 2 teaspoons of olive oil with the balsamic vinegar 
  • Place the rocket on two plates and top with green beans, ago and warm red pesto butter beans
  • Sprinkle over the pumpkin seeds and drizzle over the dressing


Next Up, The Epic Return of Y2K Style