Grilled sausage, skewers or pork taste best when served with a salad. The variety of salads that can be served as an addition to grilled meat is wide. You can choose between salads made from cooked or raw vegetables, seasoned with mayonnaise or olive oil based sauces. Personally, I rarely serve salads with mayonnaise as an addition to grilled meat. I prefer simple salads with a little olive oil dressing. Grilled meat is usually quite heavy in itself, so a light salad complements it perfectly.
Below, I am sharing with you a recipe for the best salad to go with grilled meat I have had the opportunity to eat so far. The basis of this salad is oak leaf lettuce. I have been buying mainly this lettuce for some time, because it is not only tasty but it also remains fresh for a long time. I combined the oak leaf lettuce with peppers, cherry tomatoes, fresh zucchini and feta cheese. I also added roasted pumpkin seeds, which went well with fresh vegetables. I seasoned the salad with a light French vinaigrette.
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Ingredients for summer salad.
- 200 g oak leaf lettuce
- a bunch of fresh basil leaves
- 150 g cocktail tomatoes
- 250 g feta cheese
- 250 g of peppers (mix of red, yellow and green)
- 150 g canned sweetcorn
- 3 tablespoons of roasted pumpkin seeds
- 200 g zucchini
- French vinaigrette
How to make summer salad.
Prepare the French vinaigrette according to the recipe HERE. I used all the vinaigrette I had prepared to drizzle this salad.
Rinse the oak leaf lettuce, dry it well, then tear apart into smaller pieces in your hands. Cut the zucchini into very thin slices, preferably with a vegetable cutter. Cut the peppers into medium-sized strips. Cut each cherry tomato in half. Dice the feta cheese into medium-sized cubes.
Combine the drained lettuce, basil leaves, sliced tomatoes, zucchini, peppers, pumpkin seeds, canned corn and feta cheese in a big bowl. Pour in the French vinaigrette and mix gently.
Good to know when making summer salad.
After rinsing in water, I put the lettuce in a colander, placed it aside for a while, then put each leaf on a paper towel. Before adding it to the salad, the lettuce should contain as little water as possible, so it is important to dry it well.
The roasting of the pumpkin seeds should be done in a dry frying pan. The pan should be put on a very small heat. When you add the pumpkin seeds, roast them for about 5 minutes, stirring them from time to time.
Before adding the sweetcorn, drain it from the water. Basil leaves need to be washed and dried, as well as lettuce leaves.
If you want the feta cheese to keep the shape of a cube, add it only after you combine the vegetables with the vinaigrette.
Do you like salads made with lettuce? If so, try our recipe for Parma ham salad.
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