Savvy Salads That Are Potluck Appropriate (Plus Tips For Transporting)

Though summer has, technically, come to a close, there are still myriad opportunities to enjoy the warm weather and that last month of daylight savings time. Bring-a-plate soirees are perenially popular — often cheaper and easier than hosting a whole dinner yourself — and when it comes to choosing a dish for such an occasion, strategic recipes and some travel tips can make a world of difference.

For any celebration, when it’s hot outside, it’s possible the food might be sitting in a warm spot for some time, so we need to play it safe with our ingredients. We want olive oil-based dressings, no dairy (or only last-minute dairy additions), no mayo, lots of crunch, and vegetables that will hold their shape and texture. We want raw veges cut small and dressed big, roasted veges marinated in oil, big colours and lots of flavour. These salads check all of these boxes and are my go-tos when I’m asked to bring something to a lunch, but I also reach for them year-round, with some seasonal substitutions. They’re all special enough for a celebration feast, but easy enough for a casual barbecue.

Travel advice

This one is okay to leave out at room temperature for a couple of hours, and it will taste better, too. Transport in a tight container as there are lots of juices here that can seep and stain if yours has a dodgy lid. Speaking from experience …

Travel advice

This salad travels so well and really doesn’t mind being left out at room temperature for some time. In fact, it gets better with time, within reason – just make sure you add the cheese right before serving.

Travel advice

This travels beautifully — just keep the dill, dukkah and lemon juice aside and add at the end. Store in an airtight container and serve straight from that. It’s best at room temperature (within reason).

More travelling with food tips

For serving at room temperature, as a general rule, food shouldn’t be left out for longer than two hours.

Make sure food stays covered to keep heat or cold in and flies out.

To keep food cold — the usual suspects are your friends here: an insulated cooler and lots of ice and ice packs.

Fill your vacuum flask with a handful of ice cubes to keep drinks ice cold.

Find a tray or container that’s just bigger than the one you’ll fill with your salad or meat dish. Fill that with 3cm water and freeze overnight until solid. Place under your food container, wrap in a tea towel and transport in an insulated cooler. (This works well for short periods, but the ice will eventually melt and spill if left too long.)

Use smaller bowls and replenish them from the cooler or fridge as needed.

Edited extract from What Can I Bring? By Sophie Hansen, $55, published by Murdoch Books, available now.

More feed-a-crowd recipes

From smoothie bowls to vegetable-laden tacos.

Three recipes to bring to a summer potluck. From zesty mussels to seasonal salads, these recipes have you covered.

Green slaw. Scrummy for lunch at work, it will also help to feed a crowd at a barbecue or weekend lunch.

Donna Hay’s Basque burnt cheesecake. This tall and delicate dessert is a crowdpleaser.

Brilliant appetiser recipes to start a soiree. They’ll ease the appetites of guests early in the evening.

Courgette tacos with cherry tomatoes, sweetcorn and pickled onion. Shredded courgettes add a crispy texture to this flavourful summer recipe.