Summer days can feel like a furnace, pushing people to crave light and refreshing meals. The heat often suppresses appetite at night, yet the desire for nourishment remains. To beat the stifling warmth, here are three very fresh recipes that fit warm evenings: simple, delicious, and quick to prepare.
Burrata and pine nut salad
Salads stand as a cornerstone of fresh eating. This recipe elevates the classic mixed salad into a sophisticated, crowd-pleasing dish. The ingredients are straightforward: a large burrata, 300 grams of cherry tomatoes, two tablespoons of pine nuts, a layer of lettuce or a bag of lettuce mix, plus olive oil, salt, and pepper.
Crafting this dish is a breeze if done step by step. Start by grating the tomatoes. In a pan with ample oil, heat moderately for about an hour, then set aside to cool. Roast the pine nuts in a pan over medium heat until they achieve a golden hue. With these two steps complete, plate the burrata at the center and arrange the lettuce and drained cherry tomatoes around it. Finish with a vinaigrette of olive oil, vinegar, salt, pepper, and toasted pine nuts for a bright, balanced touch.
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Tomato and watermelon gazpacho
Gazpacho remains one of the most refreshing options for hot days. This take uses watermelon for a lighter, hydrating twist. Gather: half a kilogram of watermelon, half a kilogram of tomatoes, green pepper, garlic, onion, salt, and extra virgin olive oil.
To make this gazpacho, wash and chop the tomatoes, remove seeds from the watermelon, and blitz both with the pepper, onion, and garlic until smooth. If the texture is a bit chunky, strain through a sieve for an extra-light finish. Stir in extra virgin olive oil and a pinch of salt, then serve well chilled.
Cold potato and tuna pie
For a cool, satisfying cake-like dish, assemble the following: 2 kilos of medium potatoes, three cans of natural tuna, 300 grams of mushrooms, a large onion, 500 grams of fried tomatoes, a can of roasted peppers, a jar of olives, mayonnaise, oil, and salt.
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The process begins by cooking the potatoes whole, then cooling them to peel away the skins. After peeling, pass them through a grinder and refrigerate while the rest of the components are prepared.
For the filling, finely chop the onion and sauté briefly in a pan with a little oil. When softened, add the mushrooms (cleaned and sliced beforehand), tuna, and fried tomatoes. Season with salt and cook gently until everything blends. Let the mixture cool before using it to fill the cake. It can also be stored in the refrigerator for later use.
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To finish the cake, cold mashed potatoes are mixed with mayonnaise until a smooth paste forms. Spread this on a clean, slightly damp cloth, add the interior filling, and roll it tightly. Coat with mayonnaise and garnish with pepper strips and olives for a vibrant finish.