Gorgeous salads are as much a part of summer as strolling in the sun with an ice cream. During the first few weeks of warm weather, I make all my old favourites, such as tomato, chive and mozzarella salad — irresistible with a hint of basil and lots of crusty bread to soak up the juices; and green bean, crispy bacon, boiled egg and tuna salad — perfect when you’re having trouble squeezing into your swimming cossie.

However, there quickly comes a point, when I start trying to think of new combinations. Sometimes, it takes a subtle change in a dressing — for example, chicory, pear and blue-cheese salad tastes very different tossed in a walnut and chive vinaigrette rather than a plain olive oil and lemon dressing. At other times, more radical changes are required, so for anyone who might become a salad-dodger, here are a few recipes to aid experimentation.

How to make the perfect salad

* TASTE The most appetising salads are carefully balanced to ensure that any intrinsically sweet ingredients are enhanced by a sour taste — usually in the form of a dressing. Bitter elements, such as olive oil, chicory or cucumber, make a salad taste more alluring; while salty and umami (savoury) ingredients, such as capers, smoked salmon, bacon and parmesan, add extra flavour.

* TEXTURE This is often ignored by cooks, but is essential to creating a tempting salad. Generally, it helps to keep the dominant food textures quite similar, so that a salad might be crunchy, semi-soft or delicate. However, a light textural contrast, such as a crunchy lardon or a soft-boiled egg, can add interest.

* COLOUR A variety makes a salad look instantly tempting. After you’ve thought about the taste of the ingredients, think about what colours might look good together. Mango, prawn and russet-tinged salad leaves, for example, can be offset with a little dark green rocket; while beetroot looks amazing with mauve chive flowers and creamy-white goat’s cheese.

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