Posted on by Myfrenchkitchen

Summer salad and Isle sur la sorgue

This past summer was so hot, all we could muster were salads. Salads of all different kinds of cold vegetables and fruit. This particular sald consited of watermelon, feta cheese, cold ham, cherry tomatoes, cucumber and salad leaves. Served with a pungent vinaigrette of local olive oil from Provence, balsamic vinegar, salt, pepper and mustard.

Isle sur la sorgue in Provence

Posted on by Myfrenchkitchen

Courgette and feta salad.

Salads are in. On their own or as a side dish, they are at the order ofthe day. It is summer, says the weather! This courgette salad couldn’t be easier or more delicious. It has ingredients that everybody loves, is in season and takes almost no time in preparing.

  1. Wash and slice 3 courgettes in sizes of your choice. Place in an ovenproof dish, drizzle liberally with olive oil, sprinkle with fresh thyme and bake at 180 degrees C for about 30 minutes. Leave aside to cool down completely.
  2. Arrange some salad leaves of your choice onto a plate. Add the cold courgette mixture. Season with salt and pepper. Sprinkle with crumbled feta, dry roasted pine nuts and serve with a balsamic vinaigrette.
  3. Serve with grilled chicken.

Serves 4 people

Pinch of salt:

  • Add chopped spring onions to the salad.
  • Add a handful of chopped mint to the salad and omit the thyme.
  • Replace the courgettes with asparagus.
  • Add some cooked sliced chicken for a complete meal.