Salads are fresh, simple and a great accompaniment to any dish – not to mention easy to make. To help our readers get excited for the summer season, we have collated some of our favourite recipes perfect for the warmer weather!
MOZZARELLA AND HEIRLOOM TOMATO SALAD
For the dressing
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried basil leaves
For the salad
- 8 ounce mini fresh mozzarella balls
- 1/2 red onion thinly sliced
- 1 pound mixed heirloom tomatoes
- 1/3 cup fresh purple basil
- Sea salt and cracked black pepper
- Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
- In a large bowl add the mozzarella and red onion. Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds. Roughly chop the basil and add to the bowl along with the tomatoes. Season with salt and pepper.
- Drizzle the dressing over the salad and toss gently making sure everything is well coated. Taste and season again if you think it needs it. Garnish with more fresh basil and serve on a platter.
Access the recipe here: foodnessgracious.com
PRAWN MANGO CHORIZO SALAD
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
- 500g Coles Bakery Stone Baked Pane Di Casa bread, torn into small pieces
- 500g peeled prawns, tails on
- 2 chorizo, thinly sliced diagonally
- 2 mangoes, peeled, sliced
- 120g packet Coles Brand Australian Baby Spinach Leaves
- 1 small red onion, cut into thin wedges
- 1 cup coriander sprigs
- 1 spring onion, thinly sliced
- 2 tablespoons white wine vinegar
- Combine the oil and garlic in a small bowl. Place the bread in a separate bowl and drizzle with half the oil mixture. Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat.
- Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
- Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
- Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.
Access the recipe here: taste.com.au
CHARGRILLED PEACHES WITH GREEN BEANS AND ALMONDS
- 1/4 cup (55g) caster sugar
- 100ml apple cider vinegar
- 1/4 teaspoon coriander seeds, toasted, lightly crushed
- 1 star anise
- Pinch of chilli flakes
- 4 peaches, cut into wedges
- 2 tablespoons extra virgin olive oil, plus extra to brush
- 500g green beans, trimmed
- 1 red onion, halved, thinly sliced
- 1/4 cup (35g) slivered almonds, toasted
- To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool.
- Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes.
- Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
- Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.
Access the recipe here: delicious.com.au