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6 Must-Try Summer Salads for Warm Nights & Gatherings

03 Feb 2025

Summertime, warm nights, longer days, and fresh, delicious salads go hand in hand.

At Coastrek HQ, we love a divine (yet easy-to-follow!) recipe, so we’re sharing some of our favourite Summer Salad Saviours to wow your guests and add a little romantic touch!

P.S. We’ve got a salad for everyone—promise!

Cowboy Caviar

A fresh and zesty crowd-pleaser that pairs perfectly with crunchy tortilla chips.

Ingredients:

  • 250g cherry tomatoes, diced

  • 1 cucumber, diced

  • 1 capsicum, diced

  • 1 avocado, diced

  • Bunch of coriander, chopped

  • 1 can black beans (drained and rinsed)

  • 1 can corn (drained and rinsed)

  • 1/2 red onion, finely diced

  • 1 jalapeño, seeds removed, finely diced

Dressing:

  • Juice of 2 limes

  • 1/3 cup extra virgin olive oil

  • 1 teaspoon honey

  • 2 teaspoons red wine vinegar

  • Salt and pepper to taste

Method:

  1. Dice all vegetables and add them to a large bowl.

  2. Add in the corn and beans.

  3. Whisk together the dressing ingredients and mix into the salad until evenly combined.

  4. Serve with tortilla chips for the ultimate experience!

Handy Hint: Chargrill the corn for extra flavour, or add fresh mango for a sweet twist. Delish!

Charcuterie Salad

Think of your favourite charcuterie board—but in salad form. This is summer on a plate!

Ingredients:

  • Rocket

  • Burrata

  • 3 peaches, sliced

  • Prosciutto

  • Walnuts

  • Sun-dried tomatoes

  • Balsamic glaze

  • Extra virgin olive oil

Method:

  1. Adjust quantities to taste—there’s no wrong way to enjoy this delicious salad!

  2. Toss everything together in a bowl, ensuring an even mix.

  3. Drizzle with balsamic glaze and olive oil. Voila!

Watermelon & Feta Salad

If summer had a signature salad, this would be it! A little sweet, a little savoury, and oh-so-refreshing.

Ingredients:

  • 1 cucumber, roughly chopped

  • 1 green bell pepper, sliced

  • 250g cherry tomatoes, halved

  • 150g feta cheese, cubed

  • 1/3 cup red onion, thinly sliced

  • 1/2 cup pitted kalamata olives, halved

  • 1/3 cup fresh mint leaves, chopped

  • 300g watermelon, cubed

Dressing:

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 garlic clove, minced

  • 1/2 teaspoon dried oregano (plus extra for garnish)

  • 1/4 teaspoon Dijon mustard

  • Salt and pepper to taste

Method:

  1. Combine all chopped ingredients in a large bowl.

  2. Whisk together the dressing ingredients and pour over the salad.

  3. Toss until evenly combined and garnish with extra fresh mint.

  4. Place in the fridge until ready to eat—best served fresh!

Crunchy Potato Salad

Because is it really a summer festivity without potato salad? We think not!

Ingredients:

  • 800g baby potatoes

  • 200g bacon, crispy and crumbled

  • 4 eggs, hard-boiled and chopped

  • 4 spring onions, chopped

Dressing:

  • 1/2 cup Greek yoghurt

  • 2 teaspoons Dijon mustard

  • 1/2 cup lemon juice

  • 1 garlic clove, minced

  • 2 teaspoons red wine vinegar

  • 1/3 cup fresh dill, chopped

  • 1/3 cup fresh parsley, chopped

  • 1 tablespoon mayonnaise

Method:

  1. Preheat oven to 200°C (392°F).

  2. Parboil the potatoes until soft. Place them on a baking sheet, flatten slightly with a fork, and drizzle with oil, salt, and pepper. Bake for 10 minutes until crispy.

  3. Hard-boil the eggs and fry the bacon until crispy.

  4. Let the potatoes cool in the fridge for five minutes.

  5. Whisk together the dressing ingredients in a large bowl.

  6. Toss in the potatoes, bacon, and eggs. Top with parsley, dill, and spring onion, then give it a final big toss. Yum!

Pumpkin Salad

A unique and delicious salad that’s guaranteed to impress your guests.

Ingredients:

  • 500g pumpkin, diced into 1cm cubes

  • 180g orzo (risoni), cooked as per packet instructions

  • 200g spinach

  • 250g cherry tomatoes, halved

  • 80g crumbled feta

  • 1/3 cup toasted pine nuts

  • 1/2 red onion, thinly sliced

  • Balsamic vinegar

  • Extra virgin olive oil

Method:

  1. Preheat oven to 200°C. Toss diced pumpkin in olive oil and season to taste. Bake for 15 minutes or until tender.

  2. Cook orzo according to packet instructions.

  3. Thinly slice the onion and halve the cherry tomatoes.

  4. Combine all ingredients in a large bowl, tossing well.

  5. Drizzle with olive oil and balsamic vinegar. Serve and enjoy!

Wombok Salad

Easy, fresh, and full of flavour—a summer favourite!

Ingredients:

  • 1/2 large Chinese cabbage, thinly sliced

  • 4 spring onions, chopped

  • 1 packet of fried noodles (we love Chengs!)

Dressing:

  • 1/4 cup white vinegar

  • 1/4 cup caster sugar

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame oil

  • 1/2 cup extra virgin olive oil

Method:

  1. Add all dressing ingredients to a saucepan. Heat gently over low heat, stirring until well combined.

  2. In a large bowl, toss together the cabbage and spring onion.

  3. Pour over the dressing and mix well.

  4. Top with crispy fried noodles before serving. Yum!

Get creative with these summer salad saviours and wow your guests next time you're planning your Coastrek hikes! ;) 

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