If the temperatures rise in June, a light salad is just the thing. The range is diverse and as a hobby gardener you can take full advantage of it. Salads are an essential part of a barbecue evening, but they also taste extremely good with a baguette as a quick snack.
Which salad recipes are particularly delicious in summer?
Enjoy summer salad recipes such as asparagus salad with strawberries and rhubarb, bread salad with lettuce and stewed tomatoes or potato salad with leaf spinach. They are light, tasty and ideal for barbecues or as a quick snack.
Asparagus salad with strawberries and rhubarb
Green asparagus and rhubarb are still in season. From June there will be local strawberries, whose great aroma gives this salad a special touch.
Ingredients for 2 servings:
- 1 bunch of green asparagus
- 2 to 3 rhubarb sticks
- 350 g ripe strawberries
- 50 g baby spinach or lettuce
- some mint
- 1 tsp herbal vinegar
- 2 tbsp mild oil
- 2 tsp Dijon mustard
- S alt
- 1 pinch of ground chili flakes
- 1 pinch of vanilla
Preparation:
- Peel the bottom of the green asparagus and cut off the ends. Wash the stalks well and cut into pieces about 4 cm long. Heat some water and cook the asparagus in it so that it still has some bite. Shortly before the end of the cooking time, add the rhubarb and blanch it briefly.
- During this time, wash, pat dry and clean the strawberries, lettuce and mint. Quarter strawberries.
- For the dressing, puree 200 g strawberries and fold in the oil. Season with vinegar, honey, Dijon mustard, s alt, pepper, ground chili and vanilla to taste.
- Line a plate with spinach or leaf lettuce. Spread asparagus, rhubarb and strawberries on top. Drizzle the dressing over it and decorate with mint leaves.
Bread salad with lettuce and stewed tomatoes
This salad tastes aromatic like summer and vacation. It is suitable for using up leftover rolls and is really filling. But it also goes perfectly with grilled meat.
Ingredients for 4 servings
- 100 g lettuce
- 350 g vine tomatoes
- 100 g mild onions
- 1 cucumber
- 200 g rolls or stale bread from the day before
- 4 small garlic cloves
- 300 ml cold water
- 10 tbsp red wine vinegar
- 150 ml olive oil
- 2 small bay leaves
- 2 carnations
- 2 star anise
- 8 stalks of basil
- S alt
- Pepper
Preparation
- Preheat oven to 100 degrees.
- For the stewed tomatoes, lightly crush the garlic with a large kitchen knife. Clean, quarter and core the tomatoes. Heat the olive oil in a pot and let the garlic, bay leaves, cloves and star anise steep for 2 minutes. Add the tomatoes, season with s alt and pepper and let them steep in the oven for about 15 minutes (10 minutes in a fan oven). Remove the pot and let the tomatoes cool.
- Cut bread into slices about 1 cm thick and place on a baking tray. Mix water and 8 tablespoons of vinegar and drizzle the bread slices with it on both sides. As soon as the bread slices have become soft, rub between your hands into bite-sized pieces.
- Cut the onion into fine rings and mix with the remaining vinegar. Wash and clean the lettuce, cut it into bite-sized pieces and spin dry. Wash and roughly chop the basil. Wash the cucumber, peel if desired, and cut into cubes.
- Mix the cucumber, onions and bread, season sparingly with s alt and pepper. Remove tomatoes from oil and set aside. Strain the oil through a fine sieve into a bowl. Mix with s alt and pepper, taste and if necessary season with vinegar. Mix the dressing with the bread salad and let it sit in the fridge for an hour.
- Before serving, carefully fold in the lettuce and tomatoes and decorate with basil.
Potato salad with leaf spinach
Potato salad is a classic that no one can resist. The combination with young spinach and radishes from your own garden tastes seductively light and is a great alternative to the classic version. This salad is also quick to make and therefore perfect for spontaneous barbecue evenings.
Ingredients for 4 people
- 500 g new potatoes
- 200 g young leaf spinach
- 10 radishes
- finely chopped chives
- 1 onion
- 2 tbsp vegetable broth
- 4 tbsp sunflower or rapeseed oil
- 1 tbsp herbal vinegar
- 1 tsp mustard
- S alt
- Pepper
Preparation
- Wash the potatoes and cook them in water until soft.
- During this time, wash, clean and spin dry the spinach. Wash, clean and cut the radishes into thin slices. Peel the onion and dice finely.
- In a sufficiently large bowl, mix the broth with vinegar, mustard, s alt and pepper. Beat in oil.
- Drain the potatoes, let them cool and peel. Cut into even slices. Add potatoes, spinach, radishes and onions to the dressing and mix everything carefully. Let it steep for about 5 minutes.
- Sprinkle with chives and serve.
Tip
Since they are still very small, new potatoes can be cut into even pieces using an egg cutter to save time.
