Ottolenghi salad

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Add a few roughly chopped toasted hazelnuts, if you fancy some extra crunch

This fresh fennel and courgette salad with preserved lemon dressing from the Ottolenghi Test Kitchen is perfect for a hot summer's day.

In this recipe, crunchy chickpeas replace classic Caesar croutons. Be sure to bake them for an hour; it's what gives them that irresistible crunch. With any leftover chickpeas, consider using them to garnish your hummus, butterbean dip, or any of your favourite salads.

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Lightly grilled courgettes and asparagus are tossed with slices of crispy manouri cheese and dressed in a fragrant basil oil in this colourful summer salad.

The punchy dressing, with its garlic, ginger and fish sauce, is what makes this salad so special. Use whatever mixture of tomatoes you can get your hands on

Properly ripe, wonderfully sweet tomatoes should simply be put on a pedestal and left to be enjoyed and admired. The second-best thing you can do with them is to make a salad. This one combines sweet, sour and salty notes, and is best served with warm bread to scoop up the tomatoes and soak up their juices

From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.

Nothing tastes of summer quite like a sweet melon. Use the ripest in-season fruit you can find for this salad, and serve as a light meal or with grilled chicken or fish