Fruity salads

Cool, crisp summer salads are an ideal way to make the most of summer fruits.

Melons, berries, cherry tomatoes, cherries, and stone fruits such as peaches, nectarines, plums and avocados combine beautifully with fresh, seasonal produce to create vibrant medleys of texture and flavour. Down through the decades some combinations, such as the Waldorf salad, have become classics, while others are just up to an individual’s personal tastes.

Favourites include strawberries with avocado, feta and French vinaigrette, mixed lettuce salad with asparagus, raspberries and raspberry vinaigrette, and chicken Caesar salad with sliced nectarines.

Here are a couple of recipes to try:

Peach and prosciutto Salad

Peaches pair wonderfully well with the likes of prosciutto, ham and even bacon, for a light summery salad. Try creamy bocconcini and fresh basil leaves, or with your favourite salad greens.


-4 ripe peaches, sliced thinly, fresh or lightly grilled
-85g prosciutto, ham or bacon, in bite-sized pieces
-225g cherry bocconcini, feta or camembert cheese (optional)
-Favourite lettuce, and herbs to taste
-1/2 cup toasted walnuts or pecans
-2 Tbsp red wine vinegar
-2 Tbsp extra
-virgin olive oil
-Salt & pepper to taste


  1. In a small bowl, whisk together the olive oil, red wine vinegar and season with salt and pepper. Set aside.
  2. Arrange the remaining ingredients on a platter.
  3. Drizzle on the dressing and serve.


Waldorf Salad

A Waldorf salad is usually made of fresh apples, celery, and walnuts, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetiser or a light meal. Add grapes for a juicy twist.


-2 Tbsp mayonnaise
-2 Tbsp plain yoghurt
-1 Tbsp lemon juice
-1 cup halved red grapes
-1 cup chopped apples
-1 cup sliced celery
-1/4 cup chopped parsley
-Salt and pepper to taste
-1 cup walnuts, toasted
-Lettuce for serving


  1. In a large bowl, whisk together mayonnaise, yoghurt, and
    lemon juice.
  2. Add grapes, apple, celery, and parsley and fold until just combined.
  3. Season with salt and pepper. Top with walnuts and serve over lettuce.


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