During long, sunny days, our senses crave levity and freshness. Here are some simple and colorful salad recipes for a quick solo meal or to share with others.

Summer salads

Craving Lebanese flavors? Choose Carla Rebeiz’s frikeh salad, which is delicious as a starter or side. On the menu as well: Liza Soughayar Asseily’s baba ghanouj salad (eggplant puree), a recipe that balances creamy eggplant puree and the crunch of salad. Chef Liza Soughayar Asseily also offers her artichoke and pea salad (salatit ardichawkeh), enhanced by the tang of lime. And of course, don’t forget the unbeatable tabbouleh.

From Armenia

We also invite you to take a little detour through Armenia with chef Aline Kamakian, who shares two simple and delicious recipes. The first is itch: an Armenian bulgur and tomato salad. “At the start of summer, we used to gather with friends and family to prepare itch,” the chef recalls. A dish eaten with vine leaves to pinch each bite with your fingers. Second option: olive and walnut salad, a surprising, generous, and utterly addictive recipe.

The chefs indulge themselves

For a few more weeks, peas are in season. Now is the perfect time to try the pea salad with savory (or wild thyme), accompanied by its creamy pea soup from Michelin-starred chef Alan Geaam. An original creation, full of deliciousness. In a different style, chef Geaam also offers his cauliflower in two textures with avocado, mango, and cilantro. An original recipe to impress your guests. Chef Tarek Alameddine, for his part, shared with us a zoodle and fennel salad , a colorful dish topped with crumbled feta and caramelized pistachios for even more flavor.

Finally, fans of crunchy textures will enjoy the summer salad on a bed of kale chips. Meanwhile, those who want color, color, and even more color will be won over by the rainbow noodle salad, an ode to spring and sunshine.

This article was translated from L’Orient-Le Jour.

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