National Salad Week - 7 - 13 June
National Salad Week celebrates the variety, freshness, and creativity that salads bring to modern dining, while also recognising a food tradition that stretches back thousands of years. The word “salad” comes from the Latin term herba salata, meaning “salted herbs”, referring to the ancient Roman practice of seasoning leafy greens with salt and oil.
Over time, salads evolved across Europe and the Mediterranean into far more substantial dishes, combining vegetables, grains, cheeses, pulses, herbs, and proteins into balanced meals designed for sharing and seasonal eating. Today, salads are no longer seen as simple side dishes. They’ve become colourful, flavour-packed lunches that work perfectly for modern workplace catering.
Summer is naturally the ideal season for salads to take centre stage. Fresh herbs, ripe tomatoes, roasted vegetables, grains, pulses, and vibrant dressings all help create dishes that feel lighter while still being satisfying enough for busy working days. Ingredients rich in fibre and nutrients can also help support energy and balance throughout the day.
At Masons Kitchen, salads are designed to feel generous, vibrant, and full of flavour. Our signature salad boxes draw inspiration from Mediterranean and Middle Eastern cuisines, combining seasonal ingredients with bold textures and dressings. Options range from classic Greek salads and Italian panzanella with ripe tomatoes, basil, olives, and capers, through to roast Mediterranean vegetables with Iranian couscous, nigella seeds, and feta.
Our London Vegan Kitchen range takes this even further, with colourful seasonal dishes featuring ingredients such as roasted aubergine with pomegranate, giant couscous, kale Caesar salad, falafel, and sweet tahini dressings. These salads are designed to feel substantial and satisfying rather than simply “healthy”.
One of the reasons salads work so well for office catering is their flexibility. They’re ideal for team lunches, sharing buffets, and mixed dietary requirements, making them an easy way to offer variety while keeping menus fresh and seasonal.
National Salad Week is a reminder that salads have always been about more than leaves on a plate. At their best, they celebrate seasonality, colour, texture, and the simple pleasure of fresh ingredients done properly.