Crisp, cool and refreshing, these fruit-based salad recipes are the best eaten outdoors.
Photos courtesy of Adobe Stock
CUCUMBER MELON CAPRESE SALAD
Serves 2 (appetizer)
- 8 thin slices cantaloupe
- 255g cucumber, thinly sliced
- Large handful arugula greens, stems removed
- Small handful basil leaves, torn into large pieces
- Small handful mint leaves, torn into large pieces
- 1tbsp olive oil, plus extra for drizzling
- 3tsp white wine vinegar
- 170g fresh mozzarella, drained, halved and sliced
In a large bowl, combine the melon and cucumber slices with the arugula, basil and mint. Drizzle the olive oil and 2tsp vinegar over the top, and season well.
Use your hands to gently toss the components together. Taste, adding more vinegar and/ or salt, until the flavours pop.
For stacked salads, make a ring with 2 each of the melon slices.
Top with the cucumber slices, a quarter of the mozzarella, and a mound of greens. Repeat to make 2 layers of each ingredient.
Drizzle a little more olive oil, salt and pepper over the top. Serve right away, preferably with a glass of crisp white wine.
CLASSIC PANZANELLA SALAD
Serves 6
- 1.1kg mixed ripe tomatoes, cut into bite-size pieces
- 340g sourdough bread, cut into small cubes
- 150ml extra-virgin olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- ½tsp Dijon mustard
- 2tbsp red wine vinegar
- Small handful basil leaves, roughly chopped
Place the tomatoes in a colander set over a bowl. Season well with salt then toss. Set aside to drain, tossing occasionally, for a minimum of 15 minutes.
Meanwhile, preheat the oven to 180°C. In a large bowl, toss the bread cubes with 30ml olive oil. Transfer to a rimmed baking sheet. Bake for about 15 minutes, until crisp but not browned.
Remove from the oven and leave to cool.
Remove the tomatoes from the colander and set aside. Add the shallots, garlic, mustard and vinegar to the bowl of drained tomato juice.
Whisking constantly, drizzle in the remaining 120ml olive oil. Season the dressing to taste.
Combine the toasted bread, tomatoes and dressing. Add the basil leaves.
Toss everything and season. Rest for 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
