When it’s really hot, there’s nothing better than a nice mixed salad; if it’s also original, even better. So today I’m here to offer you a great summer salad made with arugula, lamb’s lettuce, eggs, feta, and walnuts. There’s also a peach that you absolutely shouldn’t remove because it fits perfectly. Not to mention the touch that ginger gives to the whole ensemble. In short, we can safely talk about a single dish, what do you think? Prepare the various ingredients in advance and assemble the salad only when serving. You’ll feel how delicious it is!
Other salad ideas:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Summer Salad
The quantities of the ingredients you find below are those I used to prepare this summer salad for four people. However, they are purely indicative. You can increase or decrease them as you like according to your personal taste. As I often say, none of these ingredients are poisonous. So feel free to modify them as you wish.
- 9 cups lamb's lettuce
- 3 1/2 cups arugula
- A few slices rustic bread (or sandwich bread)
- 2 eggs (medium)
- 1 peach
- 3/4 cup feta
- walnut kernels (about ten)
- fresh ginger (a small piece)
- lemon juice
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- Salad Spinner for salad
- 1 Small Pot
- 1 Grater
- 1 Small Bowl
- 1 Salad Bowl
Preparation of the Summer Salad
Cut the bread slices into cubes. I used whole wheat sandwich bread, but rustic bread is also fine. If it’s slightly stale, even better.
Heat a tablespoon of oil in a pan and toast the bread cubes until they are golden and crispy. Then remove them from the pan and set aside. Don’t make the mistake of turning off the heat and leaving them in the pan because they will burn.
Hard boil the eggs starting with cold water and counting nine minutes from boiling. Drain, let them cool, then shell them and crush with a fork.
Cut the feta into cubes. Alternatively, you can crumble it with your fingers if you prefer.
Wash the peach, remove the pit, and slice it thinly without peeling.
Roughly break the walnut kernels.
Peel a small piece of ginger and grate it, then place it in a small bowl. Add a few tablespoons of oil, lemon juice, a pinch of salt, and a grind of black pepper, and emulsify everything by mixing vigorously.
Wash the two salads and dry them with a salad spinner. Then put them in a large salad bowl or in four small individual salad bowls.
Add the peach slices, feta, walnuts, and chopped eggs, and dress everything with the ginger emulsion prepared. Complete the summer salad with the toasted bread cubes and serve immediately. Enjoy! Paola
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