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April 19, 2021

Summer Salads with Sizzle!

Posted on December 11, 2014 by in rsg, salads

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Summer Salads

Summer Salads – colorbursts of flavor and textures that will make your taste buds pop!

Summer salads are no longer made with limp lettuce, tomatoes and cucumber, but salads are just packed with flavor. It combines fruit with vegetables in the most amazing ways and salad companions range from nuts, to all sorts of delicious cheeses and interesting toppings. Summer salads are meant to be shared and it must be a taste sensation rather than just piling something on a plate. Think salad wraps, salads in a bottle  and Thai Salads in a box…. as a take-away! There are no rules, anything goes. As long as your summer salads have great taste, lots of texture and fills empty tummies, you are good to go!

So be playful when you make salads this summer, think outside the norm, the proverbial box and you will be amazed! Salad dressings are as important, if you know that the basic vinaigrette is 3 parts oil to 1 part acid, you can be as creative as you can be. I have had liquorice and coffee in a dressing and it was sublime. Remember NO RULES, just fun!

Summer Salads

Summer Salad with grilled peaches

serves 4


4 nectarines – halved and stones removed

1 small punnet asparagus

8 slices Blackforest Ham

30 ml honey

30 ml olive oil

15 ml chopped mint

juice of 1 lemon

fresh lettuce

pomegranate pips or cherries

1 x 100 g Fairview Camembert

30 ml flour

salt and pepper

1 egg

250 ml Panko breadcrumbs

For the dressing

Ingredients – makes 300 ml

1 small tin passion fruit pulp
250 ml vegetable oil(olive oil is too pungent)
juice and zest of 1 lemon and 1 orange
15 ml chopped mint
2 tbs white balsamic vinegar
15 ml honey
salt to taste

Summer Salads


Start with the dressing. Blend all the ingredients for the dressing together until it is smooth and creamy. Pour into a jug and keep refrigerated!

Now crumb the Camembert. Simply cut the cheese in 12 small wedges. Place in a small bowl and add the flour. Shake the cheese about so that every wedge is covered in flour. Whisk the egg, season lightly with salt. Pour the breadcrumbs in a plate and start with the process. First dip the wedges in egg wash and then in the crumbs. Make sure every side of the cheese is crumbed. Place the crumbed cheese on a plate and refrigerate for at least 20 minutes. Heat some oil in a pot and fry the cheese wedges until golden brown. Drain off the oil and keep until needed.

To grill the fruit. Simply mix the oil, honey and lemon juice and rub all over the peaches and asparagus. Grill the fruit and asparagus on a griddle pan or low colas on the Weber or braai. Allow to cool down and assemble your summer salads with all the different elements.

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4 Responses to “Summer Salads with Sizzle!”

  1. Sophie van Coller 11 December 2014 at 9:22 pm #

    Mouthwatering. like it!

  2. Sophie van Coller 11 December 2014 at 9:24 pm #

    Like your summes salad recipes,especialy the Summer Sizzles

  3. Carol Coombes 12 December 2014 at 7:26 am #

    The Salad sizzles article – fabulous – what a treat to have new recipes over the festive season! Thank you

  4. Bettie Döckel 14 December 2014 at 1:37 pm #

    Have just finished making the salad dressing and it is absolutely delicious! can’t wait to finish this salad !

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