Regardless of the weather, I always find myself drawn to lighter food during the summer months. Maybe it’s habit, or maybe it’s my body trying to shake off the heaviness of winter. Either way, this time of year calls for fresher, lighter meals—and with the abundance of seasonal vegetables available, there’s no shortage of inspiration.

That said, as someone who enjoys meat and fish, I’ve never been keen on eating like a rabbit. For a long time, I found salads uninspiring. But like most things in cooking, it’s all about a bit of thought and creativity. Once you start experimenting, a whole world of possibilities opens up. Suddenly, dinner becomes something to look forward to—not just a plate of limp lettuce, a stubborn half tomato, and too much mayonnaise masquerading as something “healthy.”

Thankfully, salads in Ireland have come a long way. We’re no longer limited to the old combination of potato salad with slices of cold meat and a token garnish of tired lettuce. Today, there’s real variety and flavour. Crisp romaine, delicate lamb’s lettuce, peppery rocket, and fresh spinach all bring something different to the table. At the moment, I’m particularly fond of a mix of rocket and fresh coriander—it’s simple but surprisingly vibrant.

Tomatoes, too, have had a transformation. Gone are the days of rock-hard, flavourless halves rolling around your plate. Now we have everything from sweet baby tomatoes to rich vine-ripened varieties and sun-dried options packed with flavour. Add in avocados, crunchy celery, colourful peppers, onions, nuts, and seeds, and suddenly the humble salad becomes something genuinely satisfying.

When it comes to meat, I’d encourage you to think beyond using salad as just a side. Instead, let it take centre stage alongside your protein. Try grilled pork chops with avocado and melon for an easy midweek meal, or a warm chicken salad—simple, versatile, and perfect for this time of year. Chicken works especially well in a classic Caesar, whether served warm or cold.

Another great approach is topping meat with salad. It works beautifully with steak and peppery rocket leaves. A good steak paired with rocket, homemade salsa, and a fresh baguette can easily turn into a hearty, satisfying sandwich. This style—placing fresh, vibrant salad directly on top of hot meat—has become a staple in modern cooking, and for good reason. Just remember to let grilled meat rest for about five minutes before adding your salad.

Skewers of grilled meat or fish are also excellent served over a bed of leaves. For a Mediterranean touch, try adding slices of orange or lemon. Classic combinations still hold up too—apple, celery, and raisins remain as good as ever. And don’t underestimate the power of pickles and chutneys. A sharp pickled cucumber or some earthy beetroot can completely lift a dish.

Cheese is another easy way to elevate a salad. Crumbled feta, shaved parmesan, or even a bit of cheddar can add depth and richness. While some people finish a steak with butter, you might try swapping it for a touch of cream cheese with fresh leaves, or even a crumble of blue cheese paired with rocket. For something a little more refined, a goat’s cheese, tomato, and ham tartlet topped with rocket and coriander makes a fantastic starter.

Try my delicious Beetroot, Jerusalem Artichoke and Skirt Steak Salad with Toasted Hazelnuts and Mixed Leaves, Tarragon Dressing

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