Three Summer Salads: Greek Potato, Grilled Peach and Burrata, and Grilled Courgette

Ingredients

• 900 g Jersey Royal new potatoes (Deluxe; 6 cups)
• 100 g Kalamon olives (Deluxe; pitted and halved)
• 70 g Sun-dried tomatoes (Chopped)
• 75 g Red onion (About 1/2 medium; thinly sliced)
• 10 g Fresh dill (Chopped)
• 100 g Feta (Crumbled; Deluxe; 3/4 cup)
• 100 g Extra-virgin olive oil (For dressing; 1/2 cup)
• 80 g Red wine vinegar (1/3 cup)
• 2 Garlic (Cloves)
• 1 tsp Dijon mustard
• 2 tsp Dried thyme (The source gives 2 tsp combined for dried thyme and oregano; split amount is unspecified.)
• 2 tsp Dried oregano (The source gives 2 tsp combined for dried thyme and oregano; split amount is unspecified.)
• 1 tsp Salt (The source gives 1 tsp combined for salt and pepper; split amount unspecified.)
• 1 tsp Black pepper (The source gives 1 tsp combined for salt and pepper; split amount unspecified.)
• 5 Peaches (Sliced)
• 60 g Rocket (1 pack)
• 2 Burrata (Deluxe; source gives no weight per burrata)
• 1 Fresh basil (Small handful)
• 4.5 tbsp Pine nuts (Source gives a range of 4–5 tbsp)
• 1.5 tbsp Extra-virgin olive oil (1–2 glugs, plus a little for grilling; exact amount not specified)
• 4 Courgettes (Thinly sliced)
• 250 g Greek yogurt (1 cup; herby yogurt base)
• 1 tbsp Fresh mint (Chopped)
• 1 tbsp Lemon juice (Zest also used; taste and add more to preference)
• Lemon zest (Zest of the lemon used for the juice; final additional grating also specified)
• 1 Garlic (Clove, grated)
• 0.5 tsp Salt
• 45 g Butter beans (1/4 cup)
• 4.5 tsp Basil pesto (Deluxe; source gives a range of 4–5 tsp)
• Olive oil (A little for grilling courgettes and a small glug for the yogurt; amount unspecified)
• Salt (Pinch for seasoning rocket; amount unspecified)
• Black pepper (Pinch for seasoning rocket; amount unspecified)

Steps

1. 1

   For the Greek-style potato salad, boil the potatoes for about 15–20 minutes, until a knife pierces them easily. Drain and transfer them to a bowl; let them partly cool for around 20 minutes.

2. 2

   Put the dressing ingredients—olive oil, red wine vinegar, garlic, Dijon mustard, dried thyme and oregano, salt and pepper—in a jar. Close and shake until combined.

3. 3

   Add the pitted, halved olives, chopped sun-dried tomatoes, thinly sliced red onion, chopped dill and crumbled feta to the partly cooled potatoes.

4. 4

   Pour the dressing over the potato salad, mix, and serve.

5. 5

   For the grilled peach and burrata salad, slice the peaches. Grill them on a griddle pan with a little olive oil, turning so each side cooks, until lightly cooked.

6. 6

   Arrange the rocket on a serving plate and dress it with some extra-virgin olive oil, plus a pinch of salt and pepper.

7. 7

   Top the rocket with the grilled peaches and torn fresh burrata.

8. 8

   Finish with fresh basil, pine nuts and a final drizzle of extra-virgin olive oil; serve.

9. 9

   For the grilled courgette salad, thinly slice the courgettes and fry them on each side in a griddle pan with olive oil.

10. 10

    In a bowl, mix the Greek yogurt with chopped mint, lemon zest, lemon juice, grated garlic and salt. Add a little glug of extra-virgin olive oil and mix.

11. 11

    Taste the yogurt and add more lemon juice or salt to your preference.

12. 12

    Spread the herby yogurt on a plate, then add the courgettes and butter beans.

13. 13

    Finish with puddles of basil pesto and a final grating of lemon zest. Serve.

Notes

The source combines the thyme and oregano amount (2 tsp) and the salt and pepper amount (1 tsp) without specifying a split. Rocket seasoning and cooking oils are unmeasured; the peach salad specifies 1–2 glugs. Servings and preparation/cooking times are estimates for the three salads together. No specific grill temperature or storage guidance is given.

Nutrition per serving

• salad
• summer
• barbecue
• vegetarian
• griddled
• boiled
• fresh