Can’t be bothered to stand in front of the stove and cook in this sweltering heat? Same – that’s what salads are for. If you’re not a fan of leafy bowls, stock your pantry with these salad dressing ingredients and your taste buds will go thank you. From cashew nut butter to spicy harissa, these game-changing salad dressings are absolutely worth trying.

Harissa Paste

Need to bolster the flavour of your chicken, tofu or fish? Two words, one ingredient – harissa paste. This smoky and fiery condiment made from red peppers and chillis is great for marinating meat or glazing veggies and works exceptionally well when added to salad dressings. It has a lovely zing, complementing root vegetables like butternut, sweet potato or carrots. Feel free to grill your veggies in the oven, or make your life easier and pop them in the air fryer.

Harissa can be spicy, depending on the brand and type of chillis used. You can opt for a milder version (unless you can handle the heat) that will lift the flavours of your veggies in elevated everyday salads. Start with a basic vinaigrette using a delicate-style extra virgin olive oil, fresh lemon juice or a dash of apple cider vinegar – this will bring out the garlicky notes in the paste. Because harissa can have a more earthy, slightly sour taste, balance the acidity with a touch of honey. Stir everything and taste to adjust. If it’s too acidic, add some water, a teaspoon at a time; if it’s too sour, add a tiny drizzle of honey.

Pair cooked root veggies (if using) with wild rocket leaves and a handful of roughly chopped coriander or mint for a fresh element. Toss and coat with the dressing.

Try this Warm Salad of Lentils & Vegetables with Harissa Dressing

Cashew Nut Butter/Peanut Butter/Tahini Paste

Transform protein-based salads and poke bowls with an earthy flavour profile using cashew or peanut butter. Not sure which you might prefer? Cashew nut butter has a smoother texture and slightly sweeter/creamier flavour compared to peanut butter. It also has a milder taste – partly due to the shortened roast time for cashew nuts – making it more versatile. Either way, it’s best to opt for an unsweetened, organic nut butter for a neutral base ingredient; you’ll also get a nuttier/earthier flavour profile. Balance the salad dressing with Soy sauce, rice vinegar and lime juice for acidity, and honey for sweetness.

Tahini is another standout option. It’s great for dressing lighter-style salads or even chopped salad ingredients for sandwiches if you want a slightly earthy taste that’s not overwhelming.

Umami-loaded proteins like pork especially complement cashew and peanut butter-style dressings, but grilled chicken breast also works well. Sweetcorn kernels, edamame beans, shredded red cabbage, julienned carrots and peppers are all tasty and nutritious additions to this Pork Fillet with Rainbow Slaw and Soy-Cashew Butter Dressing.

Vietnamese and Asian cuisine is also filled with peanut-style dishes, from chicken satay to spicy peanut butter noodles. We especially love it in this Vietnamese Soba Salad, with the addition of lime juice to the peanut butter dressing – fantastic for hot summer days.

Dijon & Wholegrain Mustard

Mustard is super versatile, so the pairing options and salad dressing ideas are endless. It’s spicy, tangy, and packs a flavour punch that will take your salad dressing to the next level. Because mustard has a rather sharp flavour, veggies like broccoli and peppery rocket leaves are ideal for this type of salad dressing.

Whisk together a basic vinaigrette using two tablespoons of Dijon mustard and one tablespoon of wholegrain mustard, a dash of white wine vinegar, honey for sweetness, and either a mild extra virgin olive oil or a more neutral oil like avocado oil. Drizzle it over your veggies, and there you have it!

Try this Shaved Lemon Broccoli & Wild Rocket Salad with Jammy Eggs, or this South Western Potato Salad with Honey-Mustard Dressing.  

Double Cream Plain Yoghurt

Good for more than just your morning breakfast or Turkish eggs, plain yoghurt is something you should definitely keep in your fridge for an easy and tasty salad dressing. Besides the obvious use, tzatziki,  yoghurt can be an incredibly versatile ingredient when used as a base for salad dressings. Simply blitz it with fresh rocket, dill and chopped chives for a sensational green yoghurt dressing. Drizzle it over ribbons of cucumber and chunks of caramelised feta. Sprinkle with toasted walnuts for a bit of texture and tuck in. Simple and super delish – enjoy this as a side to lamb chops and a glass of wine.

Try this Cucumber Ribbon Salad with Caramelised Feta & Green Yoghurt Dressing

Miso Paste

Craving something umami? Miso brings a savoury, rich flavour that will take your greens from dull to delicious instantly. Think of pairing it with crisp, fresh greens like rocket or crunchy cabbage; miso pairs well with roasted vegetables. Let’s not forget its versatility – whether you’re tossing it with cucumbers, tomatoes, or even carrots, miso magically enhances the natural flavours without stealing the show.

For something more indulgent, whisk it into brown butter; when caramelised to the max, the butter adds a lovely nuttiness and enhances the sweetness and savoury taste of miso.

Try these Roasted Baby Potatoes with Miso Brown Butter Drizzle or this Seared Tuna Salad with Miso Dressing

The Basics You’ll Need…

Complete your salad with these essential salad dressing ingredients.

Honey: this sweetener can easily be incorporated into salad dressings; if crystalised, heat it in a small bowl in your microwave for no more than 5-10 seconds before whisking it into your dressing. You can also use brown sugar as an alternative if you don’t have honey.

Extra Virgin Olive Oil: always keep a decent, locally produced bottle of extra virgin olive oil. Ensure that it has a delicate-mild intensity (a variety is always great). Alternatively, avocado oil is a more neutral oil that works well in salad dressings.

Citrus: adding more than one type of acid can truly transform the flavour of your ingredients. Depending on the serving size of your salad, add a half measure of each acid type. Use fresh juice from citrus fruits like lemons for a slightly more mellow flavour, limes for a more punchy dressing, and oranges for a sweeter balance.

Vinegar: play around with different types of vinegar as your second acid. Apple cider vinegar, red wine/sherry vinegar and balsamic vinegar are classics and are both sweet and sour. Rice vinegar is another considerable option, especially great for Asian-style salads.

Loved these simple salad dressing ideas? Check our guide to make the best vinaigrette and try these easy summer salads.