White shirts and
pastels, iced teas and ice creams, hats, scarves and shades, the koel singing you awake every morning –
what’s not to love about summer? Plus it’s mango season! Not to mention, a time
for a summer holiday for many... While it’s still spring in a large part of the
northern hemisphere, the Indian summer is already making its presence felt. All
I want to do is stay in the confines of my home and eat and drink cooling
stuff. So how about we kick off the summer with some cool, colourful and healthy Summer Salads?
Both the salads below use summer fruits and are dressed up with balsamic
vinaigrette. Follow this step-by-step recipe to make a basic vinaigrette, which
is quite versatile and lends well to variations. Both recipes are enough for
This is one of my
favourite salads to make. Muskmelon (or cantaloupe) is a perfect summer fruit
due to its high water content; it’s also low in calories and sugar. The markets
are full of this gorgeous fruit right now and here is one salad recipe that
will make you keep coming back for more.
Dice half a muskmelon
and discard its skin. Chop up a tomato and an onion (a red one, preferably).
Cut a cube of cheese (25gm). Mix and refrigerate. Assemble the salad just
before serving. Tear some basil leaves and mix them in the refrigerated salad
ingredients. Pour over the balsamic vinaigrette and toss. Grate some parmesan
cheese on top (optional) and serve immediately.
Here is a variation
of the watermelon & feta salad that seems to be on every restaurant menu
(whether watermelon is in season or not). I’ve replaced feta with parmesan. Ounce
by ounce, even though parmesan has a higher fat content than feta, the amount
of parmesan you use in this recipe is much lesser than that of feta used in a
restaurant. Also, the salt content of parmesan is lower. Watermelon, like muskmelon,
has a high water content (92% by weight) and is also loaded with Vitamin C. And
of course, its beautiful red colour makes a very pretty salad!
Here’s how... Dice quarter or half
of a watermelon (depending upon its size) and discard its skin. Chop up a few
olives (optional). Mix and refrigerate. Assemble the salad just before serving. Tear some
basil leaves and mix them in the refrigerated salad ingredients. Pour over the
balsamic vinaigrette and toss. Grate some parmesan cheese on top and serve immediately.
Do you have any interesting summer salad ideas? With mangoes, perhaps! Leave me a comment below and I’ll try (and share) them. Bon appetit and stay cool :)
Labels: recipe, Salad, vegetarian