RECIPES

Three Summer Salads to Enjoy Al Fresco

Finally it’s summertime here in Scotland! We have been enjoying our days lighting the bbq and making up some lovely salads. I thought it would be fun to share our go-to salads with you. They are super simple to make and great for light lunches or bbq suppers. Equally they are lovely enjoyed in a packed lunchbox. Although I am not yet thinking of going back to school just yet!

Peach and Mozzarella Salad

This salad is perhaps the prettiest, simplest and tastiest of salads. It’s so easy the girls are now making it on their own.

Ingredients (Serves 4)

  • 3 ripe peaches
  • 1 large ball of mozzarella
  • 4-5 fresh mint leaves
  • drizzle of olive oil
  • a few petals from an edible rose (optional)

Take a large serving platter. Cut the peaches in segments of eight and then cut each segment in half. Spread the chunks of peaches around the platter. Gently tear small pieces of mozzarella from the ball and place amongst the peaches. Tear the mint leaves into smaller pieces and sprinkle over the salad. Carefully peel each petal from the rose and delicately wash it. Pat dry each leaf with kitchen paper. Sprinkle the rose petals over the salad and drizzle olive oil over. Serve immediately.

P.S. (If you don’t have any peachy pink roses, white lavender is just as tasty.)

Farfalle Pasta, Peach and Char-grilled Chicken Salad

This pasta salad looks so pretty. It’s just as good packed in a lunchbox too. The ripe peaches and chicken are a lovely match together.

500g farfalle pasta

3 ripe peaches

3 sticks of celery (chopped)

160 g char-grilled chicken (we use this one)

a little mayonnaise (we use this one)

Cook the pasta and allow to cook. Then simply add the chopped peaches and celery and carefully stir. Dice the chicken and add to the pasta bowl. Add a small amount of mayonnaise to the pasta and combine. If you prefer a lighter option, flaked salmon is a nice alternative to chicken.

Salmon and Orzo Salad

I am giving total credit to Helena for this salad. She made it up all on her own and I adore the addition of olives on a stick. How fun does it look! Here’s how to make it:-

500g orzo

1 tin of pink salmon or tuna

4 carrots (peeled and chopped)

1 pepper (any colour is suitable)

2 salad onions (finely chopped)

half a cucumber (deseeded and chopped)

a few sprigs of fresh parsley

a little mayonnaise

olives on sticks (optional)

Cook the orzo has instructed on the packet. Flake the salmon over the cooled pasta and add the chopped carrots, pepper, salad onions and cucumber. Gently combine. Snip the leaves of the parsley over the pasta and carefully add the mayonnaise. Decorate with Spanish olives on sticks and serve.

What are you go-to summer salads? Do let us know. For more ideas on summer food, take a look at Courtney’s tuna and bean salad  or this delicious, colourful kale salad with tamari and sesame dressing.

Enjoy the summer!
Vanessa x


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Comments (2)

Constanze
July 2, 2021

Love the peach/mozzarella idea!

I eat a huge amount of melon-feta-salad these days, with a bit of olive oil, maybe some salt and pepper and some chopped mint leaves on top.

Also cooked and cooled black lentils combined with pomegranate seeds, feta cheese and mint leaves is superb! I do a mix of vinegar, oil, honey and salt/pepper dressing for this one.

xx


Vanessa in Scotland
July 5, 2021

Thanks for sharing Constanze. I love the idea of the black lentils salad. I’m going to give that a try – thank you x


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