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Show Stopper Salads!
Salads, but make them fabulous! Forget the sad side dish vibes—these salads are here to be the main event. Perfect for entertaining, these show-stopping creations are as gorgeous as they are delicious. First up, the Mixed Melon and Feta Salad: think juicy chunks of watermelon, cantaloupe, and honeydew mingling with creamy feta, fresh mint, and a drizzle of lemon-honey dressing. It's a sweet-salty masterpiece that screams summer on a plate. Then there’s the plant-based Roasted Cauliflower Salad with Creamy Mustard Dressing, a warm and hearty option with tender roasted florets, nutty chickpeas, and a tangy mustard dressing that will make even the biggest veggie sceptics swoon.
For those who love a little luxe on their plate, the Grilled Nectarine, Burrata, and Prosciutto Salad is your vibe. Sweet, caramelized nectarines meet creamy burrata and salty prosciutto for a combo that’s pure decadence. Finally, go all out with a Caesar Salad Grazing Board—a DIY salad bar with crunchy radicchio, big slices of baguette croutons, parmesan crisps, and all the toppings. It’s interactive, fun, and perfect for serving a crowd. These salads aren’t just food; they’re edible works of art, guaranteed to make your guests ooh and ahh before they even take a bite. So grab your favourite serving platters and let’s make salads sexy again!
Mixed Melon and Feta Salad
Ingredients :
serves 4-6 as a side
Cooking notes:
serves 4-6 as a side
- 1/4 medium watermelon
- 1/4 medium rockmelon
- 1/4 medium honeydew melon
- 200g Australian Feta (or another firm feta)
- 6 radishes
- 1 bunch mint (approximately 20g)
Honey Lemon Vinaigrette
- 1/2 cup olive oil
- juice of 1 lemon
- 1 tbsp honey
- salt and pepper
Method
- Add vinaigrette ingredients to a bowl and whisk to combine. Transfer to a jug for easy pouring.
- Cut watermelon, rock melon, honeydew melon and feta into even size cubes (we did 3cm cubes, you can do smaller or larger cubes).
- Thinly slice radishes and pick mint leaves.
- Arrange melon and feta cubes on a platter. Add radish and mint leaves.
- Drizzle vinaigrette to serve.
- Remember that cutting smaller cubes will take longer, and larger cubes will be quicker.
- If desired, add slices of cucumber and red onion or shallot to garnish.
Want to make this at home? We used Rockmelon, Australian Feta Cheese and Lemons from the Dinner Twist Marketplace.
Roasted Cauliflower Salad
with Creamy Mustard Dressing
Ingredients :
serves 4-6 as a side
Cooking notes:
serves 4-6 as a side
- 1 large cauliflower
- 400g chickpeas
- 1 tbsp chipotle chilli powder
- 2 tsp smoked paprika
- 2 garlic cloves
- 2 Lebanese cucumbers
- 2 avocados
- 120g rocket leaves
Mustard Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
Method
- Drain and rinse chickpeas. Chop cauliflower into florets. Toss on a lined oven tray with crushed garlic, oil, chipotle and smoked paprika. Season with salt and pepper. Roast for 20-30 minutes until cauliflower is golden and chickpeas are crispy.
- Add mustard dressing ingredients to a bowl and whisk to combine. Season with salt and pepper.
- Crescent cucumbers and slice avocados.
- Add rocket leaves, 1/2 cucumber, 1/2 avocado and 1/2 dressing to a large serving dish. Toss to combine.
- Add roasted cauliflower, crispy chickpeas, remaining cucumbers, and avocado to the salad. Serve with remaining dressing.
- Substitute chipotle chilli powder with ground chilli powder or extra smoked paprika.
- Bulk this salad up by adding a wedged red onion, sliced capsicum or sweet potato to the roasting tray. You can also add toasted seeds or nuts.
- Add fresh herbs such as parsley, basil or dill to the salad.
- This recipe has intentionally been created to be plant-based. If desired, you can add halloumi, feta or goat cheese.
Want to make this at home? We used Avocados, Ceres Organics Chickpeas and Raw Food Factory Maple Syrup from the Dinner Twist Marketplace.
Grilled Nectarine, Burrata and Prosciutto Salad
Ingredients :
serves 4-6 as a side
Cooking notes:
serves 4-6 as a side
- 200g cherry tomatoes
- 2 ox heart or heirloom tomatoes
- 100g Kalamata olives
- 1 bunch oregano
- 1 bunch basil
- 150g prosciutto
- 3 nectarines
- 2 panini rolls
- 150g burrata
Oregano Vinaigrette
- 1 bunch oregano (approximately 10g)
- 1 lemon
- 1 tbsp white wine vinegar
- ½ cup olive oil
Method
- Finely chop oregano leaves. Zest lemon to yield 1 tbsp. Add to a bowl as you go along with juice of whole lemon, vinegar, olive oil, salt and pepper. Whisk to combine.
- Halve or quarter cherry tomatoes. Slice ox heart tomatoes. Season tomatoes well with salt and pepper.
- Drain olives and roughly chop. Pick oregano leaves and roughly tear or slice basil leaves. Roughly tear prosciutto.
- Slice large pieces of nectarine and coat well with oil. Slice or tear panini rolls and coat well with oil.
- Heat a BBQ (or griddle pan) over medium-high heat. Add nectarine to BBQ and cook each side for 1-2 minutes until grill marks appear. Remove from BBQ.
- Add panini pieces to BBQ and cook for 4-6 minutes, turning, until panini is toasted and grill marks appear.
- Assemble prepared elements in a large serving dish or tray. Drizzle over oregano vinaigrette and top with burrata. Cut or roughly tear burrata to serve.
- If the fruit is sticking to the BBQ, it is not ready to be turned! Leave it for another 10-30 seconds before trying to turn.
- Ox heart or heirloom tomatoes can be substituted with regular field tomatoes.
- For a meat-free alternative, omit the prosciutto and add extra burrata.
Want to make this at home? We used Cherry tomatoes, Deli Select Pitted Kalamata Olives and Abhi's Panini Rolls from the Dinner Twist Marketplace.
Caesar Salad Grazing Board
Ingredients :
serves 4
Cooking notes:
serves 4
- 1 garlic bulb
- 200g parmesan cheese (we used shaved parmesan)
- 1 large baguette
- 6 free-range eggs
- 1 bunch asparagus
- 2 Lebanese cucumbers
- 4-6 celery sticks
- 1 cup Sicilian olives
- 1 jar baby capers
- 4-6 anchovies
- 1 head radicchio
Caesar Dressing
- 100g aioli
- 1/4 cup parmesan cheese (shaved or grated)
- 2-4 anchovies
- 1 tsp Dijon mustard
Method
- Add Caesar dressing ingredients to a jug. Use a stick mixer to blender to a smooth consistency. Add water, 1 tsp at a time, if necessary.
- Set oven to 220ºC. Halve garlic bulb and place, cut side down, on a piece of foil. Coat well with oil and wrap with foil. Roast for 20-25 minutes until garlic cloves are tender.
- Form even clumps of parmesan on a lined oven tray. Bake for 6-8 minutes until light golden. Set aside to crisp.
- Slice baguette lengthways. Drizzle well with oil. Place on an oven tray and bake for 10-15 minutes until golden and crispy (like a crouton).
- Bring a saucepan of water to a boil. Add eggs and cook for 6-9 minutes. Cool under running cold water. Peel and half.
- Heat a frypan over medium-high heat with oil. Trim asparagus and add to pan. Cook, turning, for 3-5 minutes until asparagus is tender. Season with salt and pepper.
- Slice cucumbers, trim and slice celery. Drain olives, capers and anchovies. Separate radicchio leaves (wash as necessary).
- Arrange all elements on a large platter, grazing board style. Serve with plates for everyone to create their own, personalised, Caesar salad.
- Bavarian mustard will work well. Omit anchovies if desired. Or use a store-bought Caesar dressing.
Want to make this at home? We used Fine Food Aioli, Community Co Baby Capers and Free-Range WA Eggs from the Dinner Twist Marketplace.
