Beat the heat with these July salads that will feature some of the most beloved seasonal ingredients, peaches and tomatoes.
Furthermore, back from my holidays in Sardinia, I wanted to use a Slow Food Presidium that I had never tried before: the cheese called Frue or Casu axedu, meaning “sour cheese” in Sardinian dialect, made with sheep’s or goat’s milk leaving the curd in the whey. The resulting cheese is a product that is a combination of yogurt and cheese, it is without rind, soft and sour. It is sold in small cubes or larger pieces always covered with whey.
Because of its sour taste, Frue may be too strong for many people, so I decided to combine it with sweet grilled peaches and a savoury Prosciutto di Parma matured for 24 months: simply delicious!
The second salad is a fun way of eating lentils also in summer making them fresh and colourful with cherry tomatoes, and the aroma of garden rocket and basil.
In addition to these July salads, for other fresh and easy-to-make ideas, have a loot at my June salads.
Salad of grilled peaches and Prosciutto
carbohydrates 6g for the whole serving
Ingredients for 1 serving
- 100g peaches with peel on
- 80g Frue sour cheese or Mozzarella cherries
- 40g Prosciutto di Parma (2 slices)
- a handful of baby lettuce
- a handful of garden rocket
- 15g shelled pistachio nuts
- spray extravirgin olive oil Fratelli Mantova
- Balsamic vinegar of Modena
- salt and pepper
Preparation
- Cut the peaches into thin segments and grill them without adding any grease or dressings.
- Form a layer of baby lettuce and garden rocket on the serving dish, then arrange the grilled peaches on top; dress with a pinch of salt, freshly ground pepper, a spray of extravirgin olive oil and a dribble of Balsamic vinegar.
- Complete with pieces of sour cheese or Mozzarella cherries, the slices of Prosciutto torn into smaller pieces and the pistachio nuts.
Salad of lentils and sautéed cherry tomatoes
carbohydrates 37.41g for the whole serving
Ingredients for 1 serving
- 180g cherry tomatoes of various colours
- 150g boiled lentils (about 50g dry lentils)
- 70g Mozzarella cheese
- garden rocket
- basil
- oregano
- extravirgin olive oil
- salt and pepper
Preparation
- Boil the lentils in water with carrot, celery, onion and garlic; drain and allow to cool down.
- Pour a dribble of extravirgin olive oil in a non-stick pan and sautéed the cherry tomatoes cut in half, intially with the cut side downwards. Adjust flavour with salt, pepper and oregano and cook for a couple of minutes.
- Dress the lentils with the sautéed tomatoes, adjust flavour with olive oil, salt and pepper if necessary, then finish with pieces of Mozzarella, strips of garden rocket and some basil leaves.
