Add a pop of fresh to any feast with this green mixed salad. It's all dressed to impresses with a delicious tarragon finish.

If you're looking for an impressive summer salad, this is the one.

“This is one of my favourite summer salads to make – it’s light, but also pretty filling, as lentils are chock full of carbs. As supermarket beetroots can vary in size, the cooking time will vary, so test them with a skewer for tenderness.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

All things bright and beautiful come together in this sensational salad from Yotam Ottolenghi, which is perfect for summer entertaining.

“This dish is inspired by a salad my Mum makes at Christmas. It’s the perfect side for rich roasted meats, as well as fresh seafood.” – Tom Gorringe

“You can substitute fresh peas and broad beans for frozen, but nothing compares to the freshness and crunch you get from in-season beans. If smoked stracciatella is hard to source, normal is fine; you could even use any soft-curd cheese you like. I personally love to eat this with a bit of crusty bread.”

This summer salad is like no other.

Ever wanted to try a savoury salad trifle? Look no further – make this layered dish for your next spread.

“Our autumn market is full of crisp chicory, endive, frisée and escarole. We prefer to select small tender heads, as the flavour is less bitter. As lettuce becomes scarce in the cooler months, chicory makes for a beautiful salad, especially when paired with sweet pear and toasted hazelnuts. We like to make this salad with a white wine shallot vinaigrette.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

"Show fresh produce in all its glory by serving on large platters. Any dressings and sauces drizzled over will make their way onto each delicious piece." – Julian Parisi

“This dish really reminds me of my grandma, who loved this salad, and she taught me how to cook.” Recipe by Halima from Free to Feed.

“This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.” – Paul Farag

Plate up a winner winner chicken dinner with this grilled za'atar salad, then stretch out any leftovers by adding cooked pasta or grains for a healthy lunch the next day.

“I absolutely love radicchio and treviso as it adds bitterness to salads, but you can sub it out if you’re not a fan. I treat this salad as a healthy way of creating a nacho bowl, but I won’t stop you from chopping everything up and creating a more classic salad.” – Paul Farag

“Salad can be cooked on the braai (barbecue), too, and here it blisters tomatoes perfectly to intensify their sweetness and give them a bit of a smoky edge. Beans are eaten widely across South Africa, and turn this salad into a meal. You can add them to the spiced pickles 30 minutes before draining, as they’ll absorb all that incredible flavour!” – Warren Mendes