Chef’s guide to the perfect summer salad

A good salad does not need many ingredients, but it does need thought, says Danish chef and cookbook author Julia Prokopenko in an interview with DR.

According to Prokopenko, the key is to break free from rigid rules and start with what is available—whether in the fridge, in season, or on sale. She advises building a salad in layers: a filling base like rice, bulgur, or beans; fresh, seasonal greens; leftover roasted root vegetables; a homemade dressing balancing sweet, sour, salty, and bitter notes; and a final crunchy element such as toasted seeds or nuts.

She also emphasizes visual appeal, noting that varied colors signal both nutrients and satisfaction. For texture, Prokopenko often mixes dressings directly in the serving bowl and uses her hands to ensure even coating. Leftover bread can be turned into croutons, and the same vegetable—like carrots—can be used raw, roasted, and pickled in one dish for contrast.

Prokopenko, known for her cookbook Spis bedre end din nabo (Eat Better Than Your Neighbor), encourages experimentation over strict recipes, urging home cooks to trust their senses.