Spring salad

 

My love affair with summer salads started a few years ago on a hot summer day in the south of France. My family and I were sitting down for a late alfresco lunch in the quaint town of Roussillon.

Photo Credit © [William Meppem] / [www.eats-arts.com]
 
Photo Credit © [William Meppem] / [www.eats-arts.com]
My love affair with summer salads started a few years ago on a hot summer day in the south of France. My family and I were sitting down for a late alfresco lunch in the quaint town of Roussillon.

We were all hungry and desperate for a refreshing meal, when the waiter suggested a melon prosciutto salad, with each portion served in a half-melon. The melons in the south of France are called “charentais” and they are the most exquisite, fragrant melons you will ever taste.

I promptly whipped out my phone as we collectively identified each ingredient in the salad: cherry tomatoes, feta, fresh mint, quinoa, prosciutto. Everything was mixed in the charentais melon and drizzled with balsamic vinegar and cold-pressed olive oil.  It was divine.

To this day, every time I start feeling the first signs of spring, I whip up this salad, which has become a tradition to celebrate the arrival of summer. If I can set up the table outside to enjoy it, it’s a double success.

It’s as simple as mixing all the ingredients together in a big bowl then presenting it in half-emptied melons. Even though I don’t have the luxury of preparing it with charentais melons, it hits the spot every single time.

Since that scorching day in the south of France, I've eaten my fair share of gourmet salads, and yet I always come back to this one. It’s my ultimate spring salad. My friends and family seem to enjoy it as much as I do: they request it often and always go back for seconds.
 
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About the author

Gabrielle is a Montreal based blogger, interior stylist and web consultant.

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