Jubilee Summer Salad
As millions of families and friends will be coming together this bank holiday weekend to celebrate the Queen’s Platinum Jubilee, we thought it would be wonderful to share this easy summer salad with you, so you can recreate it at home.
2 vine tomatoes
1 red onion
1/2 a cucumber
Handful of radishes
A drizzle of olive oil
For the dressing
250g Greek yogurt (dairy or plant based)
Fresh dill, chopped
2 cloves garlic, crushed
Juice from 1/2 a lemon
- Chop the tomatoes and cucumber so they’re still nice and chunky
- Slice onion and radishes into thin rounds
- Set aside
- For your base, mix the yogurt with crushed garlic, chopped dill, and lemon juice
- Spread the base over a plate and top with your chopped veggies, a drizzle of oil, and a sprinkle of chilli flakes
As this is an assembly of fresh ingredients (no cooking required!), it’s perfect for BBQs. buffets, street and garden parties.
Your selection of ingredients is key here – the tomatoes should be firm and sweet; the cucumber should have that summer green smell; and the radishes still full of crunch.
Made with love and care, a summer salad like this is an absolute joy!
This easy Jubilee summer salad recipe was provided by our brilliant retreat chef, Catherine of Wildings Vegan Kitchen. If you would like to see more delicious vegan recipes and updates visit her Instagram or Facebook Page. If you try this recipe, please leave a like, comment or message!