2 Summer Salads

We must have made these simple salads over a thousand times, but they keep surprising friends and family. So here they are: one salad with watermelon and one with green veggies. Barbecue Season 2014 is now officially open.

Watermelon Salad

1/2 watermelon, deseeded and cut into cubes
3.5 oz/100 g feta cheese
1 red onion, chopped
handful of black olives, stoned
handful of mint leaves

Put the watermelon cubes in a big bowl, crumble the feta cheese over it. Cut the olives in half, sprinkle over the watermelon, and add the onion and (chopped) mint leaves. No oil or vinegar needed.

Salad with Green Veggies

1 red onion, chopped
olive oil & red wine vinegar, to taste
1-2 small zucchinis, halved lengthwise and sliced
3.5 oz/100 g green peas (defrosted)
3.5 oz/100 g green beans, trimmed
1/2 cucumber, diced
2 sticks of celery, diced
handful of soft garden herbs of your choice, chopped
3.5 oz/100 g green leaf salad of your choice, washed

1. Put the onion in a large salad bowl, add some salt and a dash of vinegar. Let stand while you prepare the rest of the salad.

2. Heat about 1 tablespoon of olive oil in a skillet and cook the zucchini until golden. Remove from the pan and set aside. Meanwhile, in a pan with boiling and salted water, cook the green peas and green beans al dente, about 2-4 minutes. Rinse with ice cold water and drain.

3. Add the cucumber and celery to the onion, toss well. Add the peas, beans, zucchini, and toss again. Mix in the herbs and season with salt and pepper. Add a little bit of olive oil. Taste the salad, and, if needed, add some more vinegar.

4. When it’s time to serve, mix in the salade leaves: this way the salad will stay crisp. (For the sake of a nice picture, we made it a little different as you can see, but all ingredients are the same!)

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