Salads have a bad rap. Their potential to be a healthy choice means they're sometimes viewed as a necessity rather than the delicious, varied meals they are. After all, they are by their nature what we make them – with so many possible combinations when it comes to bases, ingredients and dressings, and so much recipe inspiration from around the world now at our fingertips, we only have ourselves to blame if we're making uninspiring salads. And though winter salads definitely shouldn't be overlooked, we know more of us are tempted to whip one up during the warmer months, when the weather calls for lighter lunches and dinners. 

In its simplest form, a salad is a mixture of ingredients, served chilled, at room temperature or warm, which can be found across the world in various guises – we'd struggle to find a cuisine without its own take on a salad. Ultimately, the possibilities are endless. To get the ball rolling, we've sifted through our salad recipes to dig out just six of our all-time favourites. They go far beyond lettuce and cucumber, and are packed with big flavours and hearty ingredients. Enjoy! 

We're big believers that potato salads absolutely count as salads, and we won't hear arguments otherwise. In this recipe from Tim Anderson, the humble spud salad is taken to the next level, with a particularly light, creamy texture, and the addition of sliced carrots, cucumber and ham. But it's the ramen eggs that really make it shine – they're medium-boiled and submerged in a solution of soy sauce, dashi, mirin and vinegar, giving them an addictively salty, umami-packed flavour. 

If the addition of deep-fried cheese doesn't convince you to give salads a spin, nothing will. Our Greek salad is well and truly taken to the next level with feta which is breaded and then deep-fried until it's melting and gooey, as well as a final drizzle of a sweet tahini-honey. A brilliant blend of textures and flavours which is incredibly satisfying.

Who could look at this stunning Cobb salad and not be tempted to tuck in? Our ultimate version of the American classic adds cheffy twists to bring out the best in every ingredient – we use succulent chicken thigh instead of breast, which are pressed as they're cooked to create fantastically crispy skin, while the cherry tomatoes are semi-dried to create a sweeter, more intense flavour.

This Chinese sausage salad from Luke Farrell packs a whopping flavour punch. It's a delicious, tangy accompaniment to any Thai meal, but balanced enough to be eaten on its own. The sausages are sweet and salty, while the sourness of the pickled mustard helps cut through its richness – a salad that you'll return to time and time again.

Vibrant heirloom tomatoes, a basil pesto dressing and luxuriously creamy burrata. What's not to love? Another of our ultimate salads, our version takes an Italian classic to another level. Using a mixture of both fresh and oven-dried cherry tomatoes adds another depth of flavour, and it's a seriously gorgeous dish to put down on the table before everyone digs in.

Shu Han Lee's Sichuan-inspired shirataki noodle salad recipe uses deliciously chewy shirataki noodles in a simple dish that's big on flavour and ideal for a mid-week meal. The dressing is brimming with aromatic Sichuan peppercorns, sesame paste and soy, creating a warming kind of heat that's characteristic of the region. You'll forget you're eating a salad...

After more inspiration? Head this way.