There are five chapters which feature classic recipes, fast, lunchbox (recipes for 1), friends, and family; plus sections for adding crunch to your salad, and ideas for dressings.
Most of the ingredients are readily available, but be prepared to improvise if some of the more unusual ingredients - I'm looking at you sumac and pomegranate molasses - aren't for you.
Our regular favourite this summer is Chicken Caesar Salad (without the anchovies or bacon) from the classic recipes chapter, which brings me on to...
Making it crunchy
I drizzle over some olive oil over the chopped up bread in the pan, then add a few twists of freshly ground black pepper, whack the heat up high and then keep the bread pieces moving until they're browned and crispy.
Then I take them off the heat and sprinkle over freshly grated parmesan to taste. The knack here is to keep the croutons moving so they're kept separate whilst taking on their cheesy coating.
My regular variations are to add dried herbs to taste, and/or a few garlic leaves snipped small to the mix, along with the freshly ground pepper.
Food yards, not miles
this recipe is the closest to my ad hoc assemblage, minus the red onion).
The patio is awash with self-seeded lemon balm, which I use chopped up finely instead of lemon juice for a quick salad dressing.
As you can see, there's still plenty left over for the bees to love!
My simple salad dressing consists of olive oil, balsamic vinegar, around a tablespoon of finely chopped lemon balm leaves, plus a few snipped green garlic leaves (when available) also sourced from my 'food yard' patio.
What are your summer favourites this year?
You may also like: My 52 Week Salad Challenge Page with plenty of GYO salad inspiration, including my simple 4-Step Salad Guide to help you make lots of different salads.