‘Everything summer food should be’: Three sunny salads for your December menu

As the weather warms up and the festive season rolls around, I naturally start craving lighter, fresher meals, and for me that means salads. I know they sometimes get a bad rap for being boring or insubstantial, but I couldn’t disagree more. When they’re layered with the right balance of textures, flavours and a ripper dressing, a good salad can easily be the hero of any meal, not just a side.

December in Australia is all about easy entertaining, long lunches, backyard barbecues and dishes that feel vibrant and full of life. I adore putting together salads that look as beautiful as they taste: colourful, generous and made for sharing. They’re quick to prepare, endlessly versatile and perfect for those days when you want to keep things simple but still satisfying.

This month’s recipes are some of my favourites for the season – bright, bold and a little bit different from your usual lettuce-and-tomato situation. Whether it’s a crunchy Greek-style fattoush that pairs perfectly with barbecued meats, a fresh Vietnamese chicken bowl bursting with herbs, or a creamy Caesar pasta salad that always wins a crowd, these dishes are made for summer eating.

So if you’re hosting Christmas lunch, a casual weekend barbecue or just looking for something fresh and delicious to enjoy midweek, these salads are guaranteed to hit the spot. Vibrant, abundant and full of flavour, they’re everything summer food should be.

My Greek-style fattoush

I’m fully aware that fattoush isn’t Greek, but fattoush and Greek salad are two of my absolute favourites. They’re easy, fresh and delicious, so I decided to combine elements from both to create this delightful Greek-style fattoush. It’s a vibrant salad that brings together the best of both worlds.

INGREDIENTS

• 4 brown or white pita breads
• 3 tbsp extra virgin olive oil
• salt flakes and freshly ground black pepper
• ½ tsp chilli flakes (optional)
• 1 small red onion, cut into thin half-moons
• 8 cos lettuce leaves, sliced into 2cm strips
• 3 tomatoes, cut into 3cm chunks
• 2 Lebanese cucumbers, peeled and cut into 2cm cubes
• 4 radishes, cut into thin discs
• 1 green capsicum, cut into 2cm pieces
• 1 handful of mint leaves, roughly chopped
• 1 handful of flat-leaf parsley, roughly chopped
• 100g feta, crumbled (optional)

Spiced pomegranate molasses dressing

• 80ml (⅓ cup) extra-virgin olive oil
• 2 tbsp pomegranate molasses
• juice of 1 lemon
• 2 tbsp red wine vinegar
• 1 tsp ground sumac, plus extra for sprinkling
• pinch of caster sugar (optional)
• 1 tsp zaatar (optional)

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional).
2. Tear the pita bread into bite-sized pieces, toss with the olive oil, a pinch of salt and the chilli flakes, if using. Spread the pita pieces on a baking tray and bake for 10-15 minutes until golden and crispy. Set aside to cool.
3. Soak the onion in cold water for 20 minutes to reduce its potent flavour. Drain well.
4. Place all the spiced pomegranate molasses dressing ingredients in a small bowl and whisk well.
5. Combine the onion, lettuce, tomato, cucumber, radish, capsicum, mint and parsley in a large serving bowl. Season with salt and pepper.
6. Drizzle the dressing over the salad and toss to coat. Top with the crumbled feta, if using. Just before serving, mix in the crispy pita chips for crunch – or serve them on the side – and sprinkle the extra sumac over the top.

Serves 4

Protein pairing:

Chicken, beef, lamb, pork, salmon or fish: All meats go well with this salad. Marinate the meat in extra-virgin olive oil, sumac, salt and pepper and pan-fry.

Storage tips:

If making ahead or for guests, dress the salad just before serving to keep it fresh. Hold off adding the pita chips until serving, as they get soggy easily.

Store any leftover dressing in an airtight container in the fridge for up to 1 week.

Leftover salad can be kept in the fridge for up to 2 days.

Chicken caesar pasta salad

Most people love a pasta salad, and this version – teaming up with the bold flavours of a classic caesar – is no exception. You truly can’t go wrong; it has all the right flavours and ingredients to create a deliciously satisfying meal that’s perfect for any occasion.

INGREDIENTS

• 270g (3 cups) short pasta (I love cellentani)
• 80ml (⅓ cup) extra-virgin olive oil
• salt flakes and freshly ground black pepper
• zest and juice of 1 lemon
• 2-3 chicken breast fillets (about 600g)
• 6 thick day-old bread slices (about 250g), chopped into 2cm cubes (sourdough works well)
• 2 baby cos lettuces, chopped
• 120g (2 cups) finely chopped broccoli (optional)
• 100g (1 cup) shaved or grated parmesan

Caesar dressing

• 125g (½ cup) mayonnaise
• 185g (¾ cup) Greek yoghurt
• 1 tbsp apple cider or white wine vinegar
• zest and juice of 1 large lemon
• 1 tsp Dijon mustard

METHOD

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse the pasta under cold water to stop the cooking process, then set aside.
2. Combine 2 tablespoons of the olive oil, ½ teaspoon salt, 1 teaspoon pepper, the lemon zest and juice in a shallow bowl and whisk well. Add the chicken and marinate while you heat a large frying pan over medium-high heat. Add the chicken and marinade and cook for 5-7 minutes on each side until golden and fully cooked. Remove from the heat, let the chicken rest for 5 minutes, then slice or chop.
3. Meanwhile, preheat the oven to 180C fan-forced (200C conventional). Toss the bread cubes with the remaining olive oil and a pinch of salt and pepper, then spread them on a baking tray and bake for 8-10 minutes until the croutons are golden and crispy.
4. To make the caesar dressing, whisk all the ingredients in a small bowl, adding 1-2 tablespoons of water to thin the dressing to your desired consistency.
5. Combine the lettuce, pasta, raw broccoli (if using), parmesan and croutons in a large serving bowl and toss gently. Top the salad with the chicken and drizzle the dressing on. Gently toss again to coat everything evenly, then serve.

Serves 6

Vietnamese chicken salad

Whenever I crave Vietnamese, which is OFTEN, this chicken bowl always delivers. I love how all the elements – the chicken, fresh herbs and crunchy toppings – make it a standout dish that I could enjoy any day of the week.

INGREDIENTS

• 600g boneless and skinless chicken thighs
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lemongrass paste
• 270g vermicelli noodles
• ¼ iceberg lettuce, finely shredded
• 1 large carrot, grated or shaved with a julienne peeler
• 1 large Lebanese cucumber, grated or shaved with a julienne peeler
• 1 large handful of coriander leaves, roughly chopped, plus extra to serve
• 1 handful of Thai basil or Vietnamese mint leaves (optional)
• 80g (½ cup) roasted salted peanuts, roughly chopped

Nuoc mam sauce

• 3 tbsp fish sauce
• 2 tbsp caster sugar, brown sugar or palm sugar
• 3 tbsp freshly squeezed lime juice
• 1 long red chilli, finely sliced

METHOD

1. Mix the fish sauce, honey, soy sauce and lemongrass paste together in a large shallow bowl. Add the chicken and toss to coat. Set aside to marinate for 10-15 minutes – the longer, the better.
2. Heat a large frying pan over medium-high heat. Add the chicken and marinade and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove and set aside until ready to serve.
3. Bring the kettle to the boil and place the vermicelli noodles in a large heatproof bowl. Pour the boiling water over the noodles, cover with a plate and set aside to cook according to the packet instructions, usually about 5 minutes. Alternatively, cook the noodles in a large saucepan of boiling water for 3-5 minutes. Drain and rinse under cold water to stop the cooking process. You can use a clean tea towel to absorb any moisture from the noodles.
4. To make the nuoc mam sauce, place all the ingredients in a small bowl with 3 tablespoons of water and stir until the sugar dissolves.
5. Combine the lettuce, carrot, cucumber and herbs in a large bowl. Drizzle on a little of the nuoc mam sauce and gently toss through.
6. Slice the chicken. Divide the noodles among serving bowls, then add the chicken and salad. Drizzle on the remaining nuoc mam sauce and finish with the extra coriander and the peanuts.

Serves 4

This is an edited extract from Family Food by Sarah Pound, published by Plum, RRP: $44.99, photography by Mark Roper.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up