I got back from a family holiday in Spain this week, I had such a wonderful time! My little brothers and sisters are now aged 2, 4, 7, 9 and 23! I’m the oldest of a fab bunch (at the grand old age of 27)! We did swimming, loom bands, dancing, sun bathing and I even showed Scarlett who is 9 my blog and arranged a sleepover where me and her are going to cook dinner for everyone! I can’t wait!
As with every other year, I have come back feeling refreshed, healthy and wanting to keep eating all the delicious food.
The main thing (on a food level) I look forward to when we go away is all the vibrant salads with fruits and avocados mixed with beautifully sun ripened tomatoes, peppers, cucumbers and pine nuts! It’s a bit of a holiday tradition at lunchtime to sit with a big salad, selection of nibbles and a bottle of Rose.
I decided to re-create this at home with my favourite salad leaves, figs and some balsamic dressing. Balsamic Vinegar and fruit actually go together really well, it has been matched with figs and peaches in my salad and also goes perfectly with strawberries like this salad on the Florette Salad Recipes website.
There is something so summery about a salad with fresh fruits mixed in with it, made better by eating it outside by the pool in the sunshine. But, back in England I will just make do with the fruits and an already fading tan to make me feel summery… thank you British weather!! 😉
1 Bag Mixed Salad or salad leaves of your choice (I used Florette Crispy)
1 Red Peper
8-10 Cherry Tomatoes
Drizzle Olive Oil
Drizzle Balsamic Vinegar
Handful Pine nuts
De stone the peaches and dice into chunks. Quarter the figs.
Slice the cucumber. De seed and dice the red pepper.
Halve the cherry tomatoes. De stone the avocado, peel and dice.
Assemble the salad in a large bowl and dress with the oil, balsamic and pine nuts! Mix together and serve in the middle of the table with 4 plates, some crusty bread or rice cakes, tapas of your choice and a bottle of ice cold Rose wine.
Do you have a holiday recipe tradition?
NB: This post is sponsored by Florette Salad, the recipe and content is my own