Summer salad, 5 ideas for cold salads, easy and quick to prepare

The summer salad is one of the most requested and prepared dishes during the hot season and there are many variations for all tastes.
Let’s see some of them.

Mixed summer salad

To prepare the mixed summer salad, also called vegetable salads, you must first choose the vegetables that will form the base, generally a green salad, therefore:

  • lettuce,
  • iceberg,
  • Roman,
  • hooded,
  • others to taste.

To complement this summer salad you can add:

  • rocket salad,
  • Cherry tomatoes,
  • onions or spring onions or red Tropea onions,
  • Red radish,
  • cucumbers,
  • carrots,
  • Champignon mushrooms,
  • peppers.

To make the salad complete from a nutritional point of view you can add proteins such as:

  • grilled chicken
  • boiled shrimp
  • cheese cut into cubes or soft (being careful to add it only at the end so as not to ruin it while mixing)
  • hard-boiled eggs
  • grilled seitan.

Then add ingredients that enrich the colors, such as:

  • corn (yellow),
  • olives (green or black),
  • radishes (red).

or that make it tantalizing:

  • dried fruit
  • mixed seeds
  • avocado.

All of course at your choice and according to your taste.
To dress the salad you can simply use salt, lemon juice or vinegar, but above all an extra virgin olive oil.

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Summer salad of potatoes and onions

For the summer salad of potatoes and onions you will need:

  • 2 medium potatoes
  • 2 tablespoons of pickled onions (or in oil)
  • chives
  • extra virgin olive oil
  • lemon juice
  • salt and pepper

To prepare the summer salad of potatoes and onions, start with preparing the boiled potatoes. Once cooked, let the potatoes cool and peel them, then cut them into slices half a centimeter thick.
In a jar with a lid, pour the extra virgin olive oil, the chives previously washed and cut into small pieces, the salt and pepper, and the lemon juice, screw the cap and shake the jar vigorously to create a emulsion. Let the emulsion rest for half an hour then I recommend that you prepare it when you put the potatoes to cook.

To the potatoes add the pickled onions, or in oil if you prefer, season with the previously prepared emulsion and mix gently so as not to break the potatoes and season the whole salad well.
Enjoy this freshly prepared salad or at room temperature or cold from the refrigerator, perhaps accompanied by a Greek sauce or yogurt or mustard-flavored mayonnaise.

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Vegetarian summer spelled salad

For the vegetarian summer spelled salad for 4 people you need:

  • 300 gr of pearl spelled
  • 1 yellow pepper
  • 1 red pepper
  • 2 courgettes
  • 1 large eggplant
  • 20 cherry or datterini tomatoes
  • extra virgin olive oil
  • fresh basil
  • salt
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First you need to slice the vegetables in the long way to a thickness of 3 – 4 mm; grill them on a hot plate, preferably cast iron, at a high temperature a few minutes on each side.

Meanwhile, cook the spelled in boiling water and salt, cook perfectly al dente, according to the instructions on the box!
Cut the grilled vegetables into pieces and season with a pinch of salt.
Cut the cherry tomatoes in half seasoned with salt.
Drain the spelled, place it immediately in a cold bowl, add a drizzle of oil and let it cool for 5 minutes, stirring constantly. Finally add all the vegetables.
Mix well, add a little more oil and fresh basil. Evaluate if it still needs salt.
Put everyone in the refrigerator and serve it very cold.

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Octopus salad

For the octopus salad you will need:

  • a fresh medium-sized octopus
  • iceberg salad (or Brazilian)
  • extra virgin olive oil
  • lemon
  • a clove of garlic
  • parsley
  • salt and pepper

To prepare the octopus salad you have to start by leaving the octopus in the freezer for a few hours then, immerse it 3 times, holding it by the head, in a pot with boiling water: with this procedure a thermal shock is generated which will ensure that the tentacles will be very soft once cooked.

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Then let the octopus slide into the boiling water and cook it over low heat for an hour and a half until it is tender with a fork.

Let it cool in the same cooking water.

In the meantime, crush a clove of garlic and put it to macerate in extra virgin olive oil with the chopped parsley, the juice of half a lemon, salt and pepper.

Drain the octopus, cut it into chunks and season with the flavored oil, removing the clove of garlic and let it rest in the refrigerator for half an hour or even more if you have time.

Wash and dry the salad, cut it with your hands, season it with more oil, salt and pepper and put it on a serving dish, pour over the seasoned octopus and serve the delicious and fragrant octopus salad.

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Chickpea salad with feta and broccoli

For the summer chickpea salad with feta and broccoli, you will need:

  • 400 g of boiled chickpeas (or 300 g dry)
  • half onion
  • 2 friarielli chillies (or friggitelli)
  • 200 g of feta
  • chives
  • garlic in granules
  • chopped parsley
  • extra virgin olive oil
  • juice of one lemon
  • salt and pepper

For the preparation of this recipe you can use canned chickpeas to speed up the time otherwise, if you have time, I recommend using dried chickpeas and undoubtedly your salad will certainly be tastier. Pour the chickpeas drained from their cooking liquid into a large bowl.
Wash the peppers, remove the stalk, cut them in half lengthwise and remove the seeds. Then cut them into strips and pour them into the bowl with the chickpeas.
Slice the onion not too thinly and add it to the chickpeas.
Cut the feta cheese into cubes and place them in the bowl.
In a glass jar, fitted with a lid, pour 2 tablespoons of extra virgin olive oil, the filtered lemon juice, salt, pepper, garlic in granules, parsley and finely chopped chives. Screw the lid on and shake the jar vigorously. Pour the emulsion obtained over the chickpea and feta salad, mix gently. Cover the bowl with cling film and place the chickpea and feta salad in the refrigerator for at least 2-3 hours before serving, to allow it to flavor.

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