Best Summer Salads for the Heat plus 10% Off Oils and Balsamic Vinegars of Modena Until July 31

When the temperature climbs, the best meals are the ones that cool you down, fill you up, and do not ask much from the hob. Summer salads do all three. They can be crisp and light, rich with grains or pulses, or sweet with ripe fruit and glossy balsamic vinegar of Modena.

This is also the season when good dressings matter most. A simple mix of extra virgin olive oil, balsamic vinegar, sea salt, and black pepper can turn tomatoes, cucumbers, rocket, peaches, or mozzarella into something memorable in minutes.

Even better, there is 10% off all our oils and balsamic vinegars of Modena until 31 July. If your warm-weather cooking needs a refresh, now is the right time to stock the cupboard.

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What makes a summer salad worth making

A good summer salad is more than a pile of leaves. It needs balance. Heat can dull the appetite, so the best salads offer freshness first, then enough flavour and texture to feel like a proper meal.

Think in layers:

• Crispness from cucumber, fennel, radishes, gem lettuce, or celery

• Juiciness from tomatoes, peaches, watermelon, oranges, or berries

• Creaminess from mozzarella, burrata, goat’s cheese, avocado, or yoghurt dressing

• Bite from red onion, capers, olives, herbs, mustard, or chilli

• Substance from chickpeas, lentils, farro, couscous, pasta, beans, or grilled chicken

• Finish from good oil, balsamic vinegar, sea salt, citrus zest, nuts, or seeds

  
  

The dressing should support the ingredients, not cover them. In hot weather, that usually means clean, sharp flavours. Olive oil brings roundness. Balsamic vinegar of Modena brings sweet acidity and depth. A little can go a long way, especially with tomatoes, grilled vegetables, strawberries, peaches, and soft cheeses.

Tomato, mozzarella, and basil salad with balsamic vinegar

This is the summer classic for a reason. It suits lazy lunches, garden suppers, and plates taken outside while the sun is still high.

Use the best tomatoes you can find. A mix of colours and sizes gives the salad more character, but ripe flavour matters more than variety. Slice larger tomatoes, halve cherry tomatoes, and let them sit for a few minutes with a small pinch of sea salt. This draws out their juices and creates the base for the dressing.

Add torn mozzarella or burrata, fresh basil, a generous drizzle of olive oil, and a few drops of balsamic vinegar of Modena. Finish with black pepper.

For a fuller version, add:

• Toasted sourdough chunks

• Roasted red peppers

• Thinly sliced red onion

• A handful of rocket

• Grilled courgette ribbons

  
  

The trick is restraint. Too much vinegar can overpower ripe tomatoes. Start with a light drizzle, taste, then add more if needed.

Watermelon, feta, mint, and cucumber salad

Few salads feel cooler than watermelon. It is sweet, juicy, and refreshing, which makes it perfect for very hot days.

Cut chilled watermelon into cubes and pair it with cucumber, crumbled feta, mint leaves, and a little lime juice. Add olive oil and black pepper. If you like a stronger contrast, include thin slices of red onion or a few chopped olives.

A small splash of balsamic vinegar can work beautifully here, especially if the watermelon is very sweet. It adds depth without making the salad heavy.

This salad is best served soon after making it. Watermelon releases a lot of juice, so keep the dressing light and add the feta close to serving. If you are taking it to a picnic, pack the cheese and dressing separately, then combine everything just before eating.

Peach, rocket, prosciutto, and balsamic salad

Ripe peaches are one of the easiest ways to make a salad feel special. Their sweetness works well with peppery rocket, salty prosciutto, and a rich balsamic finish.

Slice the peaches into wedges. If they are ripe and fragrant, use them fresh. If they are slightly firm, grill them for a minute or two on each side until they soften and take on light char marks.

Arrange rocket on a platter, then add the peaches, torn prosciutto, and shavings of parmesan or pieces of goat’s cheese. Drizzle with olive oil and balsamic vinegar of Modena. Add toasted almonds or pine nuts for crunch.

This is one of the best summer salads for the heat because it feels generous without being heavy. It also takes less than 15 minutes if you skip the grill.

Sweet peaches and balsamic vinegar make a simple salad feel elegant.

Chickpea, cucumber, tomato, and herb salad

When you want a no-cook salad that still feels satisfying, chickpeas are hard to beat. They bring protein, fibre, and a pleasant nutty flavour. They also absorb dressing well, which means the salad often tastes better after 20 minutes.

Use drained chickpeas, chopped cucumber, tomatoes, red onion, parsley, mint, and a simple dressing made with olive oil, lemon juice, balsamic vinegar, salt, and pepper. Add diced roasted peppers or olives if you want a stronger Mediterranean flavour.

For the best texture, dry the chickpeas after rinsing them. If they are too wet, the dressing becomes thin. A short rest in the fridge helps the flavours settle, but do not chill tomatoes for too long if they are especially ripe. Cold can mute their flavour.

This salad works well with grilled fish, chicken, halloumi, or flatbreads. It is also easy to pack for lunch because it holds its shape much better than leafy salads.

Courgette ribbon salad with lemon, parmesan, and olive oil

Raw courgette can be lovely when sliced thinly. Use a vegetable peeler to make long ribbons, then toss them with lemon juice, olive oil, sea salt, and black pepper. Let them sit for 5 to 10 minutes so the courgette softens slightly.

Add parmesan shavings, toasted pine nuts, basil, and a few drops of balsamic vinegar if you want a richer finish. The result is fresh, delicate, and very quick.

This salad is especially good alongside grilled vegetables, seafood, or roast chicken served cold. It also looks beautiful on a large platter, with the ribbons piled loosely rather than packed down.

If the courgettes are large, avoid the watery seeded centre. Smaller courgettes tend to be sweeter and firmer, making them better for raw salads.

Pasta salad with basil oil, tomatoes, and balsamic vinegar

Pasta salad has a mixed reputation, mostly because it can become heavy and bland. The fix is simple. Use a bright dressing, plenty of herbs, and enough juicy ingredients to keep everything lively.

Choose short pasta such as fusilli, penne, or farfalle. Cook it until just tender, then rinse briefly under cold water to stop it softening further. Toss it with olive oil while still slightly warm, so it does not clump.

Add cherry tomatoes, basil, mozzarella pearls, olives, roasted peppers, and a dressing of olive oil, balsamic vinegar, a little Dijon mustard, salt, and pepper. A spoonful of pesto can work well too.

Make it more filling with:

• Grilled chicken

• Tuna

• Chickpeas

• Roasted aubergine

• Artichoke hearts

  
  

Pasta salad is ideal for hot evenings because it can be made ahead. Keep a little extra dressing aside and stir it through just before serving, as pasta absorbs oil and vinegar while it sits.

A well-dressed pasta salad stays fresh and satisfying in warm weather.

Lentil, roasted pepper, and feta salad

Lentils make a summer salad feel hearty without making it heavy. They are earthy, filling, and excellent with sharp dressings. Use cooked green or puy-style lentils if you want them to hold their shape.

Mix the lentils with roasted peppers, cucumber, cherry tomatoes, parsley, crumbled feta, and red onion. Dress with olive oil, balsamic vinegar of Modena, lemon juice, and a little mustard. The mustard helps the dressing cling to the lentils.

This salad is a good choice for meal prep because it improves as it rests. The lentils soak up the dressing, while the peppers add sweetness. If making it ahead, add cucumber and herbs shortly before serving so they stay fresh.

Serve it with warm flatbread or spoon it over a bed of rocket. Leftovers also work well in wraps.

Strawberry, spinach, and goat’s cheese salad

Berries belong in savoury salads more often than they get credit for. Strawberries bring sweetness and acidity, which makes them a natural match for balsamic vinegar.

For this salad, combine baby spinach, sliced strawberries, goat’s cheese, toasted walnuts, and a dressing made with olive oil, balsamic vinegar, a touch of honey, salt, and pepper. If the strawberries are very sweet, skip the honey.

This salad is delicate, so dress it at the last moment. Spinach leaves wilt quickly once coated. If serving it for guests, arrange the ingredients on a platter and drizzle the dressing just before it reaches the table.

For a more savoury edge, add cracked black pepper and a few torn basil leaves. Basil and strawberries are especially good together.

How to build a better summer dressing

A good dressing follows a simple pattern. Use oil for body, acidity for brightness, seasoning for clarity, and something extra for character.

A reliable starting point is:

Ingredient	Amount
Olive oil	3 tablespoons
Balsamic vinegar of Modena or lemon juice	1 tablespoon
Dijon mustard	½ teaspoon
Sea salt	A pinch
Black pepper	A few grinds

Whisk everything together, taste, and adjust. If it tastes flat, add salt or acidity. If it tastes too sharp, add more oil. If it needs sweetness, add a small amount of honey or use a sweeter balsamic vinegar.

For hot days, keep dressings punchy but not heavy. Creamy dressings can be lovely, but oil and vinegar often feel fresher when the weather is warm.

Try these quick variations:

• Add chopped basil for tomato salads

• Add mint and lime for watermelon or cucumber salads

• Add honey for strawberry or peach salads

• Add mustard and garlic for lentils or pasta

• Add chilli flakes for grilled vegetables

  
  

What to serve with summer salads

A salad can be a side dish or the main event. The difference is usually substance. If the salad is mostly leaves, pair it with something more filling. If it already includes grains, pasta, pulses, cheese, or protein, keep the rest simple.

Good warm-weather pairings include:

• Grilled fish with courgette ribbon salad

• Cold roast chicken with tomato and mozzarella salad

• Halloumi with watermelon, cucumber, and mint

• Flatbreads with chickpea and herb salad

• Barbecued vegetables with lentil and feta salad

• Crusty bread with peach, rocket, and prosciutto salad

  
  

If serving several salads together, vary the textures. One leafy, one grain-based, and one fruit-led salad will feel more interesting than three similar bowls.

Make the most of the 10% summer offer

Oils and balsamic vinegars are pantry staples, but summer is when they really earn their place. They finish salads, lift grilled vegetables, enrich marinades, and make quick plates of tomatoes, cheese, and bread taste complete.

Until 31 July, you can enjoy 10% off all our oils and balsamic vinegars of Modena. It is a good time to choose a versatile everyday olive oil, a special bottle for finishing dishes, or a balsamic vinegar that can handle both savoury salads and fruit.

If you are not sure where to start, choose one oil you will use often and one balsamic vinegar of Modena for drizzling. That combination will cover most summer salads with ease.

A few good dressings can carry a whole summer table.

Keep summer salads fresh for longer

Hot weather can be hard on salad ingredients. A few small habits help keep everything crisp and safe to eat.

Wash leaves, then dry them well. Wet leaves dilute dressing and wilt faster. Store herbs upright in a glass with a little water, or wrap them gently in damp kitchen paper. Keep tomatoes at room temperature when possible, especially if you will eat them the same day.

For make-ahead salads, keep delicate items separate:

• Add leaves close to serving

• Add soft cheese at the end

• Store dressing in a jar

• Keep nuts and croutons dry until needed

• Chill cooked grains, pasta, and pulses before mixing with fresh ingredients

  
  

If taking salads outside, use a cool bag and keep them out of direct sun. This matters most for salads with dairy, meat, fish, or cooked grains.

A cooler way to cook through summer

Summer salads are quick, flexible, and full of flavour when the ingredients are good and the dressing is balanced. Start with what is ripe, add texture, then finish with oil and balsamic vinegar of Modena for depth.

The best warm-weather meals do not need to be complicated. A bowl of tomatoes, a handful of herbs, a chilled watermelon salad, or pasta tossed with basil and balsamic can be enough.

And with 10% off all oils and balsamic vinegars of Modena until 31 July, it is the perfect moment to make every salad of the season taste brighter.