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Summer salads with herbs
22 June, 2018

3 fresh summer salads you need to try this summer

Summer is upon us and so is the barbecue season. And while the meats often take centre stage of the barbecue meals, there is no reason to cut back on the side dishes.

In this post, we give you three delicious summer salads for your barbecue nights. Enjoy!

 

Watermelon and feta salad

With it’s cool, sweet flavour, watermelon makes a perfect complement to your hot summer meats. Combine it with salty feta, pine nuts and olives for a delicious summer side.

What you need:

  • Fresh rucola
  • Olives
  • Dry roasted pine nuts
  • Watermelon
  • Feta
  • Lemon juice
  • Olive oil

Mix the rucola with cut watermelon, sliced olives and the dry roasted pine nuts, and sprinkle a handful of feta cheese on top. Lastly, add a little olive oil and lemon juice to the salad, mix it, and voila! Ready to serve.

Bulgur salad with finely chopped herbs

Bulgur is healthy and filled with fibres, but that doesn’t make it boring. Add finely chopped veggies and herbs for a fresh and healthy salad that not only looks great on the dinner table, but also tastes amazing.

What you need:

  • Bulgur (or barley)
  • Onions
  • Garlic
  • Fresh parsley
  • Fresh dill
  • Fresh mint
  • Finely chopped cucumber
  • Finely chopped tomatoes
  • Lemon juice

Prepare the bulgur/barley as per usual. Heat oil in a pan and cook the finely chopped onions until they are golden-brown, and add garlic. Pour the bulgur/barley in a bowl and add olive oil, the onion mixture and your preferred spices. Let it cool off for at least an hour (the more the better), and then add the finely chopped herbs, cucumber and tomatoes right before serving.

 

Potato salad with garlic and herbs

Celebrate summer with one of summer’s essential side dishes. Give your potato salad an upgrade with this alternative spin on the tasty classic featuring your favourite fresh herbs.

What you need:

  • Small potatoes
  • Olive oil
  • Salt and pepper
  • Red wine vinegar
  • Lemon juice
  • Dijon mustard
  • Garlic
  • Fresh parsley
  • Fresh chives
  • Fresh thyme

Cleanse, cut and cook the potatoes until they are perfectly tender. While the potatoes are boiling, prepare the dressing in a bowl: Mix olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper and the freshly chopped herbs, and taste with salt. Let the dressing rest for 10-15 minutes, and then mix it carefully with the boiled potatoes. Serve it cold or warm.

 

Chives and thyme can be substituted for your favourite herbs or what ever you have in the kitchen.

Both basil, dill, tarragon and rosemary are excellent alternatives.

 

Bon appetite!

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