For me eggplants and herbs are the epitome of summer. I know we can actually get everything during winter time. But the taste of a sun ripped tomato does make the difference. As well as that most of the vegetables are Swiss ones now. I like.
Combining different flavours makes it even better. Be brave, try various combinations. Since I like a lot of herbs, I mostly use more than one. Adding fruit and nuts to your salad does top it off.
Instead of Mayo I used vegan paneer for a creamy dressing.
Ingredients (serving size: 2) Salad: + 1 eggplant + 3 yellow tomatoes + 1-2 nectarines / peaches + 1 table spoon olive oil + 50 g cashew nuts + basil leaves, parsley & mint + salt & pepper Dressing:   + 100g paneer (vegan if desired) + 100ml plant based milk (I mostly use oat milk) + 50ml water + 2 table spoons olive oil + 1 garlic clove + 1 table spoon lemon juice + 2 table spoons white sesame seeds + salt & pepper
Recipe: (Serving Size: 2) Preheat the oven on 200 degrees.  cut the eggplant & nectarines into slim slices, drizzle the olive oil over it and season with salt and pepper (& rosemary if you like). Roast for around 30 minutes till tender.  Meanwhile prepare the dressing. Place the paneer (tofu works too) and the other ingredients in your food processor (an immersion blender is fine too) and blend till it has a smooth consistency.  You could also add fresh basil to your dressing.  Slice the tomatoes and serve with loads of fresh herbs and the dressing.

Sweet Potato and Spinach Frittata (makes 1 Frittata, prepared in my enamel plate from  YIV ) - 2 table spoons olive oil - 1/2 onion - 1 larger sweet potato - 2 carrots - 1 handfull spinach - 1/2 cup plant based milk - 4 eggs - 1-2 teaspoons curry - salt and pepper to taste -  option: add cheese to the batter
heat the olive oil in a pan, add the onions, sweet potatoes and carrots. Stir till the onions are slightly golden. Add a drizzle of water and steam the vegetables for around 5-10 minutes. The vegetables should be tender, but not too soft.  Meanwhile beat up the eggs. Add the plant based milk, curry, salt and pepper and combine. Add the spinach to the wet ingredients.  Ones the vegetables are done combine with the wet mass and pour into your baking sheet (or enamel ware).  Cook the frittata for around 35 minutes (on 190°) or till the frittata is set in the middle.  Serve with a side salad or spicy marinara sauce! 

I fell in love with harissa this summer - it makes everything taste super delicious! And my husband likes it with pasta!  roasted red pepper sauce + 2 red peppers + 1-2 table spoons harissa (depending on how spicy you & your family likes to eat) + 1/2 table spoon olive oil + juice of 1/2 lemon + salt & pepper to taste + 2 table spoons almonds Pre heat the oven to 180°. Combine the cut red peppers, harissa and the olive oil. Bake the peppers for 20 minutes. Let them cool ones done. Put all the ingredients beside the almonds in your blender. Blend till chunky. At the end add the almonds and blend again. I like it when the almonds are in pieces.  As base of the bowl I used spinach and kale. I prefer to massage the greens with a drizzle of olive oil, balsamic vinegar and lemon juice. Massage the leaves softly.  Now you can basically top the bowl with whatever you like. I refined the feta cheese with basil. Added green olives, cherry tomatoes, cucumber pieces, avocado, chickpeas, almonds and a bit of the very spicy chilli. The roasted pepper sauce tastes perfectly as dressing addition.  I hope you gotta enjoy an amazing summer day!

I'm so much into salads, especially during the hot summer months. And the best thing about it: you can make salads out of pretty much everything ;) 
Lately I made a "fridge clean out" variation with my favorite gluten free bean noodles (made out of edamame, the noodles are very low in fat and rich in proteins). 
I combined the noodles with farm fresh champignons (from my auntie), fresh spring potatoes (finally there are Swiss ones) and a not so regional avocado (hello- can we please live in Los Angeles again?)...I added some spicy cashew nuts (by Pakka) and nope it did not affect my baby at all, I guess he'll like spicy food as much as his mommy. 
The salad goes perfectly fine as bbq side dish, with a cheese platter or just like that. 
Wishing you all a very nice summer evening! 
summer bean noodle salad (2-4 servings)

200g Edamame Noodles
200g green lentils
200g champignons
200g spring potatoes 
1 table spoon olive oil
1 leek
Juice of one lemon
1/2-1 table spoon soy sauce
1 table spoon maple syrup
1 ripe avocado, cubes
60g spicy roasted cashew pieces
Salt & pepper to taste
Fresh basil

Cook the noodles & lentils as directed on the package.  Meanwhile roast the Spring potatoes with the olive oil for around 20' in the oven (180). Lightly sauté the leek & champignons in a frying pan. Let everything cool.
In a bowl combine the lemon juice, soy sauce and maple syrup, add the avocado, cashew pieces and all the other ingredient. Season with salt, pepper and basil leaves.