Of Summer And Salad

Summer heat calls for a bowl of chilled salad with a choice of veggies and fruits, topped with delicious seasonings

Watermelon Salad with Rocket Leaves

If you are looking for something that is sweet and savoury at the same time, try this watermelon salad that has the right touch of vinaigrette.

Ingredients:

For the Salad

• 2 ½ cups rocket leaves
• 1 cup cubed watermelon (without seeds)
• ¼ cup crumbled feta cheese
• ¼ cup halved and pitted black olives

For the Vinaigrette

• 2tbsp extra-virgin olive oil
• 1 small shallot, chopped  
• 1tbsp red vinegar
• Salt and pepper to taste

Method:

1. In a medium serving bowl, combine the rocket leaves, cubed watermelon, feta cheese and olives.
2. For the vinaigrette, combine all the vinaigrette ingredients in a bowl and whisk until blended. Add more salt and pepper as necessary.
3. Just before serving, whisk the vinaigrette one more time and drizzle half of it over the salad. Toss it gently to combine and add more if required.
4. Enjoy the salad immediately as the leaves tend to wilt after the seasoning.

Fruit Salad

With strawberries, peaches and blueberries in it, this summertime salad is just what you need – as a side dish or even as a dessert.

Ingredients:

• 225gms strawberries (hulled and thinly sliced)
• 2 medium peaches (thinly sliced)
• ½ cup blueberries
• 1 ½tsp fresh mint (chopped)
• 1tbsp lemon juice  
• 1 ½tsp maple syrup or honey
• 1tsp balsamic vinegar

Method:

1. Use a medium serving bowl to combine the sliced strawberries and peaches, along with blueberries and mint.
2. Add in the lemon juice, maple syrup and balsamic vinegar on top and toss it gently to combine.
3. It is best served immediately, but can be saved for later in the refrigerator.

Corn Salad

Enjoy a mouthful of flavours with this sweet corn salad, topped with fresh basil vinaigrette.

Ingredients:

• 2 ½ cups of corn kernels
• 2 medium tomatoes (diced)
• 1 medium onion (diced)
• 2tbsp fresh basil (chopped)
• 2tbsp olive oil
• 1 tbsp white vinegar
• Salt and pepper to taste

Method:

1. Place a pot half filled with water on the heat, add the corn and boil it for 5 to 8 minutes or until it turns tender. Alternately, you could steam it or place it in an oven to cook.
2. Drain the corn and allow it to cool.
3. Now, take a large bowl and toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.
4. Serve chilled.

Blackberry and Spinach  

This black and green salad is sure to be a winner when mixed with cheese and nuts.

Ingredients

• 2tbsp balsamic vinegar
• ¾ tsp honey
• ¾ tbsp shallots (finely chopped)
• ¾tbsp extra-virgin olive oil
• 6 cups fresh baby spinach
• ¾ cup  blackberries
• 1 ½tbdp crumbled feta cheese
• 3tbsp almonds (slivered)

Method:

1. In a bowl, mix together vinegar, honey and shallot.
2. To that add oil gradually, whisking continuously until blended. Set aside.
3. In the serving bowl, place spinach, blackberries, cheese and almonds and toss gently to blend.
4. Now drizzle the dressing on the salad and toss gently.
5. Serve immediately.

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