These 4 summer salad recipes are fresh, filling and perfect for hot-weather lunches

Farmer J has quietly become a firm favourite among hungry office workers looking for a healthy, satisfying lunchtime fix. And it’s easy to see why. Everything is cooked fresh, on-site and from scratch – and it’s genuinely delicious.

But with the heatwave in full swing, we’re all craving lighter, brighter dishes – think vibrant salads with punchy dressings that feel refreshing without sacrificing flavour or substance.

Here, Farmer J shares four easy summer salad recipes that are perfect for quick weekday lunches and dinners, all built around vibrant seasonal ingredients.

If you’re in the mood for a fresh and classic delight, Farmer's Panzanella is just the ticket. Delicious and vibrant, this salad is bursting with flavours that'll make you feel like you’re dining al fresco in the Mediterranean.

Serves: 2

Ingredients

• 1/4 of a medium pepper, roasted and chopped
• 5-6 olives, pitted and halved
• 1/2 small spring onion, sliced
• 1 small cav0lo nero leaf, chopped
• 1/4 small cucumber, sliced
• 3-4 small heritage tomatoes, chopped
• Sourdough croutons
• A small pinch of parsley, chopped
• 2 basil leaves, torn

For the panzanella dressing

• 2 tbsp sherry wine vinegar
• 5 tbsp extra virgin olive oil:
• 5-7 cherry tomatoes
• 1/2 garlic clove, minced

Method

1. Start by making the dressing. Cut the cherry tomatoes in half. Mince the garlic half clove finely. In a small bowl, combine the sherry wine vinegar and extra virgin olive oil. Add the halved tomatoes and minced garlic. Season with salt and pepper to taste.
2. Use a fork or a small whisk to blend the ingredients well. Optionally, you can use a blender to emulsify the dressing for a smoother consistency.
3. Roast the pepper if not already done, then chop it into bite-sized pieces. Pit and halve the Kalamata olives. Slice the spring onion. Chop the Cavolo Nero. Slice the cucumber. Chop the heritage tomatoes. Tear the basil leaves and chop the parsley.
4. In a large salad bowl, combine the roasted pepper, Kalamata olives, spring onion, Cavolo Nero, cucumber, and heritage tomatoes. Add the sourdough croutons and gently mix to combine. Drizzle the Panzanella dressing over the mixed ingredients. Add the parsley and basil. Season with salt to taste.

Creamy butter beans meet crunchy greens and salty olives in this herby little number. The beans are soft and satisfying, almost silky, and the cavolo – well, that stuff needs a proper massage if you’re serving it raw. A quick rub with a bit of dressing softens it right up and brings out its flavour. This salad’s all about contrast: rich and sharp, tender and crisp, fresh and punchy. Serve it solo, pack it for lunch, or throw it down next to something hot off the grill.

Serves: 2 as a main or 4 as a side

Prep time: 20 mins

Ingredients

• 50g cavolo nero, torn or roughly shredded
• 200g tinned butter beans or kidney beans, rinsed and drained (or use any good-quality bean)
• 50g kalamata olives, pitted and halved
• 150g cherry tomatoes, halved
• 20g sun-dried tomatoes, roughly chopped
• 1 small red onion, thinly sliced
• 50g fresh flat-leaf parsley, chopped
• 50g fresh coriander, chopped
• 10g fresh oregano, chopped

For the oregano dressing

• 70ml extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1 tsp freshly ground black pepper

Method

1. First make the dressing. Whisk together the olive oil, lemon juice, sherry vinegar, mustard, garlic, dried oregano, salt and pepper until emulsified and full of zing.
2. If you’re using tough cavolo, give it a 2-minute blanch in boiling water, then refresh in iced water and pat dry. Otherwise, keep it raw and rugged. Throw the cavolo nero into a large bowl and pour in a tablespoon of the dressing. Massage thoroughly with your hands to soften it up.
3. Add all the remaining salad ingredients to the bowl, then pour over the dressing. Toss gently; don’t smash the beans. Taste and adjust the seasoning if needed, and serve it up.

Liven up your plate with this zesty yellow courgette, green beans, and oregano salad. It's a right tasty mix that'll have your taste buds dancing – perfect for a light lunch or as a cracking side for your supper.

Serves: 4

Ingredients

For the roasted za’atar chickpeas

• 1 tin of cooked chickpeas (approx. 2 cups)
• 1 tbsp za’atar
• Salt (to taste)
• 5 tbsp olive oil

For the pickled red onion

• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tbsp salt

For the salad

• Za’atar chickpeas (above)
• 1 cup shredded white cabbage
• 1/2 cup chopped cavolo nero
• 1 cup yellow courgette, sliced thinly
• 1/2 cup cucumber, sliced thinly
• 1/2 cup green beans, steamed and cut in half
• 1/8 cup shifka hot pepper, chopped
• 1/4 cup pickled red onion (above)
• 8–10 leaves mint
• 1/4 cup parsley, chopped

For the lemon, oregano olive oil dressing

• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1 tsp Dijon mustard
• 1 1/2 tsp salt
• 1 clove of garlic
• 1 tbsp fresh oregano

Garnish

• 1 tbsp parsley, chopped
• 1 tsp sumac

Method

1. Preheat your oven to 200°C (392°F).
2. In a large bowl, combine 375g chickpeas, 7.5g za’atar spice, 2.75g salt, and 23g olive oil. Spread the chickpeas evenly on a baking sheet and roast in the preheated oven for 10 minutes, or until crispy. Remove from the oven and let cool completely. Use chilled for the salad.
3. In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat. Place the thinly sliced red onions in a heatproof bowl or jar. Pour the hot vinegar mixture over the onions, making sure they are fully submerged. Let the onions sit at room temperature for at least 1 hour, or until they are cooled and pickled. Store in the refrigerator if not using immediately.
4. In a blender, combine 175g olive oil, 60g lemon juice, 5g mustard, 8.75g salt, 2.5g garlic, and 2.5g fresh oregano. Blend until smooth and emulsified.
5. In a large mixing bowl, combine the prepared za’atar chickpeas, shredded white cabbage, chopped cavolo nero, sliced yellow courgette, sliced cucumber, steamed green beans, chopped shifka hot pepper, pickled red onion, picked mint, and chopped parsley. Season with salt to taste. Drizzle with the prepared lemon, oregano olive oil dressing and toss to combine.
6. Garnish with additional chopped parsley and a sprinkle of sumac. Serve immediately or refrigerate for up to one day to allow the flavours to meld.

You'll need to pickle the cabbage in the fridge ahead of time for this one – then, after 24 hours, it is tangy and crunchy! The recipe below for the quick pickled red cabbage is way more than needed for the avocado kale slaw salad; but luckily, it is a killer ingredient in lots of other dishes such as homemade burgers, slow-roast lamb and smoked salmon cream cheese on sourdough...

Serves: 4 – 6

Prep time: 20 mins

Ingredients

For the quick pickled red cabbage

• A small bunch of dill, approx 25g
• 600ml cold fresh water
• 250ml raw cider vinegar
• 50g soft brown sugar
• 10g Maldon sea salt
• 5g black peppercorns
• 5g whole coriander seed, toasted in a pan for 3 minutes over medium heat
• 1kg shredded red cabbage

For the sweet white miso dressing

• One heaped tablespoon of sweet white miso
• One tablespoon of rice vinegar
• A 1cm block of fresh ginger, finely chopped
• Two tablespoons sunflower oil
• One tablespoon sesame oil
• One tablespoon tamari
• Two teaspoons maple syrup

For the kale slaw

• 200g Shredded Kale, stalk removed, washed thoroughly
• 200g Shredded white cabbage
• 8 radishes, thinly sliced
• 200g pickled red cabbage, drained, see recipe above
• Sweet white miso dressing, see recipe above
• One avocado, peeled and sliced, with a little lemon juice squeezed on top to stop it going brown
• 2 teaspoons mixed black & white sesame seeds, toasted in a pan for 3 minutes over medium heat

Method

1. Dig out your largest tupperware with a lid that fits and add all the pickling ingredients apart from the cabbage. Gently stir until the salt & brown sugar have dissolved. Add the red cabbage, make sure it is submerged, pop on the lid and place in the fridge for 24 hours before use. This slaw is good in the fridge for two weeks.
2. Whisk the miso dressing ingredients together in a small bowl until smooth. It’s that easy.
3. Mix the kale, white cabbage, sliced radishes and pickled red cabbage with half the sweet white miso dressing. Massage well in a large bowl for maximum flavour penetration!
4. Transfer the slaw into a salad dish. Top with avocado, sesame seeds and the remaining dressing.