5 Epic Summer Salad Recipes

Recipes by chef Suman Ali Sayed. Follow her on Instagram.

Bahraini Farmers Market Style Ontario Harvested Tomato Salata

Chef’s note: Salata means Salad in Arabic. This refreshing salata pairs beautifully with roast chicken, lamb, grilled meats, or rice dishes. It can also be enjoyed on its own with khubz-bread for a light and satisfying bite.

Ingredients

• 1 cup cherry tomatoes (red, yellow, or mixed), halved
• 2-3 green cucumbers, chopped
• 2 yellow sweet peppers (lightly grilled with olive oil)
• 2 garlic cloves, pounded
• 2 tbsp olive oil
• 1 bunch Spring Onions leaves, finely chopped
• 1 cup local plain labneh
• Juice of ½ lemon
• Freshly ground black pepper & Himalayan salt, to taste
• Fresh mint and cilantro sprigs, for garnish
• Acchar oil or chilli oil, for garnish
• 1 Loomi

Directions

1. In a bowl, whisk the labneh using a hand whisk until light and fluffy. Add a squeeze of lemon juice and mix well.
2. Spread the whipped labneh onto a round or oval serving platter, creating a smooth, generous base.
3. In a separate bowl, toss the halved cherry tomatoes, cucumbers, grilled yellow sweet peppers with olive oil, pounded garlic, Himalayan salt, and freshly ground black pepper.
4. Spoon the tomato mixture over the labneh, distributing it evenly.
5. Finish by sprinkling chopped Spring Onions leaves on top and garnishing with fresh mint and cilantro sprigs. Drizzle acchar oil or chilli oil. Dust Loomi using a micro plane on top.
6. Serve with warm khubz or as part of a larger meal.

Classic Fattoush with Your Choice of Protein

Chef’s note: Fattoush is a classic Middle-eastern salad traditionally made with fresh vegetables, herbs, tangy sumac, and pieces of toasted khubz or pita bread. Adding your choice of grilled protein transforms it into a complete and satisfying meal.

Ingredients

For the Fattoush Salad:

• 1 large head romaine lettuce, roughly torn
• 1 cup cherry tomatoes, halved
• 2–3 green cucumbers, chopped
• 1 red or yellow sweet pepper, chopped (use mixed colours ideally)
• ½ red onion, thinly sliced
• 4 radishes, thinly sliced
• ½ cup fresh parsley leaves, roughly chopped
• ¼ cup fresh mint leaves
• 1 cup toasted or air-fried pita bread, broken into bite-sized pieces
• 1 tbsp sumac, plus more for garnish
• 2 tbsp pomegranate seeds, optional

For the Salad Dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp pomegranate molasses
• 1 small garlic clove, finely grated or pounded
• 1 tsp sumac
• ½ tsp dried mint
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Choice of Protein:

• 250 g grilled chicken breast or chicken thighs
• 250 g grilled shrimp
• 250 g grilled salmon
• 250 g grilled lamb strips or kebabs
• 1½ cups chickpeas, drained and rinsed, for a vegetarian option

Simple Protein Marinade:

• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 garlic clove, pounded
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp sumac
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, Himalayan salt, and freshly ground black pepper. Whisk until smooth and set aside.
2. Place the chosen protein in a bowl and add the olive oil, lemon juice, garlic, cumin, paprika, sumac, salt, and black pepper. Toss well to coat.
3. Heat a grill pan, barbecue, or skillet over medium-high heat. Cook the protein until golden, lightly charred, and completely cooked through. Cooking time will vary depending on the protein selected.
4. Allow the cooked protein to rest for a few minutes before slicing it into bite-sized pieces. If using chickpeas, toss them with the marinade and lightly toast them in a skillet for 5–7 minutes.
5. In a large serving bowl, combine the romaine lettuce, cherry tomatoes, cucumbers, sweet pepper, red onion, radishes, parsley, and mint.
6. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
7. Add the toasted pita pieces just before serving so they remain crisp.
8. Arrange the grilled protein over the salad. Finish with additional sumac, fresh herbs, and pomegranate seeds, if using.

Mixed Bean Salad with Fava–Mint Schug Dressing

Chef’s note: Schug is a vibrant green chilli and herb sauce traditionally associated with Yemeni cuisine and enjoyed throughout the Middle East. In this version, fresh mint and creamy fava beans soften the heat and create a flavourful dressing packed with herbs, plant-based protein, and fibre. This salad can be prepared ahead of time and enjoyed on its own, with warm khubz, or alongside grilled chicken, fish, or lamb.

Ingredients

For the Mixed Bean Salad:

• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cooked kidney beans, drained and rinsed
• 1 cup cooked black-eyed beans, drained and rinsed
• 1 cup cooked fava beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2–3 green cucumbers, chopped
• 1 red or yellow sweet pepper, chopped
• ½ red onion, finely chopped
• ½ cup fresh parsley, roughly chopped
• ¼ cup fresh mint leaves, roughly chopped
• ¼ cup pomegranate seeds, optional
• Crumbled feta cheese, optional

For the Fava–Mint Schug Dressing:

• ½ cup cooked fava beans
• 1 packed cup fresh mint leaves
• ½ cup fresh cilantro leaves and tender stems
• 1–2 green chillies, depending on desired heat
• 1 garlic clove
• Juice of 1 lemon
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 3 tbsp extra-virgin olive oil
• 1–2 tbsp cold water, as needed
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Place the chickpeas, kidney beans, black-eyed beans, and fava beans in a colander. Rinse them thoroughly under cold water and allow them to drain completely.
2. In a large serving bowl, combine the beans, cherry tomatoes, cucumbers, sweet pepper, red onion, parsley, and mint.
3. To prepare the fava–mint schug dressing, add the fava beans, mint, cilantro, green chillies, garlic, lemon juice, cumin, coriander, olive oil, Himalayan salt, and black pepper to a blender or food processor.
4. Blend until smooth and vibrant green. Add cold water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
5. Pour the fava–mint schug dressing over the mixed bean salad and toss gently until all the ingredients are evenly coated.
6. Allow the salad to rest for 5–10 minutes so the beans can absorb the fresh, spicy flavours of the dressing.
7. Transfer the salad to a serving platter. Finish with pomegranate seeds, crumbled feta cheese, fresh mint, and a drizzle of olive oil, if using.

Grilled Tandoori Chicken Salad with Honey-Tamarind Dressing

Chef’s note: Tandoori refers to a traditional South Asian style of cooking in which marinated meats are cooked at high heat, creating a beautifully charred exterior while keeping the inside tender and juicy. This colourful salad combines smoky, spiced chicken with fresh vegetables and a sweet-and-sour honey-tamarind dressing.

Ingredients

For the Tandoori Chicken:

• 500 g boneless, skinless chicken thighs or chicken breasts
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp Bahraini Baharat Powder
• ½ tsp turmeric powder
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

For the Salad

• 4 cups mixed salad leaves
• 1 cup cherry tomatoes, halved
• 1 mango, peeled and cubed
• 2–3 green cucumbers, sliced or chopped
• ½ red onion, thinly sliced
• 1 cup colourful sweet peppers, sliced
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ¼ cup toasted almonds or pumpkin seeds or cashews, for garnish

For the Honey-Tamarind Dressing

• 2 tbsp tamarind paste
• 1½ tbsp honey
• 2 tbsp olive oil
• 1 tbsp fresh lemon or lime juice
• ½ tsp roasted ground cumin
• ¼ tsp chilli powder or Aleppo pepper
• 1–2 tbsp warm water, as needed
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, Kashmiri chilli powder, cumin, coriander, garam masala, turmeric, smoked paprika, olive oil, salt, and black pepper.
2. Add the chicken and coat it thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or preferably for 2–4 hours, to allow the flavours to develop.
3. Heat a grill pan, barbecue, or heavy-bottomed skillet over medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on its thickness, until lightly charred and completely cooked through.
4. Transfer the grilled chicken to a plate and allow it to rest for 5 minutes before slicing it into strips.
5. To prepare the honey-tamarind dressing, whisk together the tamarind paste, honey, olive oil, lemon or lime juice, roasted cumin, chilli powder, salt, and black pepper. Add a little warm water until the dressing reaches a smooth, pourable consistency.
6. In a large serving bowl or platter, arrange the mixed salad leaves, cherry tomatoes, cucumbers, red onion, sweet peppers, mint, and cilantro.
7. Place the sliced tandoori chicken over the salad and generously drizzle with the honey-tamarind dressing.
8. Finish with toasted almonds or pumpkin seeds and additional fresh herbs. Serve immediately.

Summer Fruit Chaat Salad

Chef’s note: This fruit chaat is light, refreshing, and packed with natural sweetness, fibre, and nutrients; a wholesome source of natural fructose that energises without feeling heavy. Invite your family to help with prepping the fruits; it turns this recipe into a beautiful shared moment and quality bonding time. Prep in your backyard while enjoying the summer breeze.

Ingredients

• 1 pc guava/pears, diced
• ½ cup grapes, halved
• ½ cup Strawberries, quarters (stem off)
• 1 pc red Gala apple, diced
• 1 pc Granny Smith apple, diced
• 2 bananas (optional – add at the very end to prevent browning)
• 1 pc Pomegranate (de-seeded)
• 1 tsp mango powder/fruit chaat masala/Iraqi Amba powder
• Juice of ½ lemon
• 1 tbsp pomegranate molasses

Directions

1. Assemble all fruits and wash thoroughly in cold water before peeling or cutting.
2. Peel apples and pears if desired; leaving the skin on adds extra nutrition and texture.
3. Cut all fruits into small, bite-sized cubes. The cuts don’t need to be perfect, but should be easy to scoop with a spoon when eating.
4. Transfer the fruits to a mixing bowl. Sprinkle mango powder (or chaat masala / Amba powder) and add a squeeze of lemon juice. Toss gently to combine.
5. Drizzle pomegranate molasses over the top.
6. Add banana slices only at the very end to prevent mushiness and oxidation.
7. Finish with a generous sprinkle of pomegranate arils.
8. Keep it in the fridge until served.