Too often treated as a rudimentary afterthought, it’s easy to forget that salads can be just as tasty as any other part of a meal – all it takes is fresh ingredients, a little texture, and depth of flavour.
And since nobody knows flavour like Yotam Ottolenghi, we’ve pulled together a host of delicious salad recipes from his beloved books, from Indian-inspired, curry-tinted medleys to bright, citrus-led Middle Eastern sides. Find the perfect salad for your next meal below.
Yotam Ottolenghi’s Cucumber, Za’atar and Chopped Lemon Salad
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
There’s a big reason this salad is so bright, zesty, and refreshing. Hint: it’s yellow and citrusy. That said, it’s the combined flavours of the za’atar, banana shallots, green chillies and more that take it to the next level.
From the book
Ixta Belfrage, Yotam Ottolenghi
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Buy Book
Tomato and Pomegranate Salad
from Plenty More
As nice to look at as it is to eat, this salad combines four types of tomatoes with peppers, pomegranate seeds, and red onions to create a fresh, sweet, and tangy medley that’s a welcome addition to any barbecue spread.
Mixed Bean Salad
by Yotam Ottolenghi, Sami Tamimi
from Jerusalem
Crisp and fragrant, this salad combines lemon, tarragon, capers, garlic, spring onions, coriander and cumin seeds to bring its base of of yellow beans, French beans, and red peppers to life.
Yotam Ottolenghi’s Cucumber and Lamb’s Lettuce Salad
from Simple
Light and tasty, this crunchy salad mixes mint and coriander into the greens, but it’s the dressing – a mix of garlic, lemon juice, ginger, and yoghurt – that plays the hero here.
Ottolenghi’s Alphonso Mango and Curried Chickpea Salad
from Plenty More
A true fireworks celebration of Indian and Pakistani flavours, this salad combines velvety, sweet Alphonso mangoes with curried chickpeas, cauliflower, and spinach with a hint of lime to give it extra depth and deliciousness.
Ottolenghi’s Rice Salad with Nuts and Sour Cherries
from Plenty More
Truth be told, this hearty salad – fragrant rice mixed with tart cherries, almonds, and a handful of fresh herbs – can be served as a filling standalone meal, but it would look good as part of a larger spread, too.
You might also like
Recipe Collections
Vegan barbecue recipes
From grilled sweet potato to crispy gnocchi, find plant-based and vegan barbecue dishes by Rukmini Iyer, Rachel Ama and more.
Recipe Collections
The best vegan burger recipes
From sweet potato to pulled jackfruit, find the best vegan and plant-based burger recipes to try this barbecue season.
Features
Baking Basics with Nicola Lamb: How to make perfect scones
Nicola Lamb, baking expert and author of SIFT, shares her essential tips for making scones from scratch.
Subscribe to The Happy Foodie email newsletter
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
Sign me up
