In summer, with the hot weather, there’s little desire to turn on the stove: It's no coincidence then that the summer season is ablaze with fresh dishes, such as rice or pasta salads, mixed salads or quick combinations, such as mozzarella cheese and tomato or ham and melon.
And speaking of sweet and salty combinations, if you want to change it up a little with the flavor, try using fruit more often in your dishes: It gives that sweet and sour touch, which pairs very well with sliced meats or fish.
Here are some ideas to inspire!
One. Salad with strawberries and corn
Strawberries, with their sweet yet discreet taste, can really liven up the usual salad. Make the salad like this: Take some corn salad or mixed salad, add some precooked corn, a few grains, and strawberries cut into pieces. Then season with a dash of balsamic vinegar. A sweet and sour mix for a fresh and quick salad!
Two. Panzanella with melon
We are accustomed to seeing melon paired with prosciutto crudo, but why not use it as an ingredient in this typical Tuscan recipe? Just add some diced melon to the classic panzanella salad made with bread croutons and raw vegetables to spice up an already delicious recipe!
Three. Tuna tartare with grapefruit
Tuna’s savory meat is an ideal pairing for grapefruit, one of the more sour citrus fruits. Take a fresh slice of tuna and cut it finely with a knife, until you get a tartare. In the meantime, peel half the grapefruit and cut it into slices; squeeze the other half for the juice and marinate the tartare in this for 10 minutes – together with a drop of olive oil and chives. Then serve the tartare garnished with grapefruit segments.
Four. Sautéed prawns and caramelized apricots
Apricots are one of the most beloved fruits of the summertime, with their juicy, sweet flesh. Combine them with prawns for a main course full of flavor. Here’s how: Caramelize some sugar in a pan and then brown the apricots on the edges of the pan. With the cooking sauce, make a reduction, adding orange juice, and balsamic vinegar. In the meantime, brown the prawns (heads removed) in another pan and serve with the apricots and balsamic vinegar reduction.
Five. Chicken salad with grapes
Finish off the usual salad with boiled chicken and grapes. Here’s how: Wash some curly endive and lettuce, add sliced caciotta cheese, peeled grapes and boiled chicken. Finally, prepare a citronette dressing, made with oil, salt, pepper and lemon juice.
Six. Shrimp carpaccio with peaches
Shrimp, for their rather sweet taste, go perfectly with the taste of peaches. Use them in a carpaccio: First clean the shrimp of any residue and open them like a book. Place them between two sheets of plastic wrap and beat them with a meat tenderizer. Meanwhile, thinly slice the peaches and peel each. Arrange the shrimp carpaccio as you like, garnishing it with the peach slices. A really refined dish.
Seven. Bresaola with bell peppers, grana cheese, and grapes
Bresaola is the lean, fresh cured Italian meat par excellence. Make a delicious carpaccio with it: First cut the bresaola into strips. Add chopped bell peppers, flakes of grana cheese, and grapes. Combine everything in a bowl and season with oil, salt, and pepper.
Eight. Melon and watermelon in a salad
Two fruits rich with water – perfect even in savory dishes: Discover the salads you can make with melon here and watermelon here!
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