Pete’s Special Summer Salad

If you live in the UK you know that special feeling the whole nation gets on a first sunny weekend of summer. Sun’s out, legs out, shops run out of ice, everyone is making jugs of Pimms, everyone is trying to get their gardens to a suitable standard and those who don’t have gardens find any patch of grass to rest on. And everyone comes in with a ridiculous sun burn on Monday…

First(and sometimes only) warm weekend of summer is always the weekend when Pete makes his extra special salad. It has a tonne of ingredients so this one is definitely a treat and not something I would advocate to eat on daily basis(unless you are a super human with extremely good metabolism).

So to feed 2 grow ups that absolutely love to eat you’ll need:

  • 1/4 finely shredded lettuce
  • 1/3 jar of pickled red cabbage
  • small handful of your favourite olives(if you like them at all)
  • 50g cheese chopped, torn, scattered(last one had Manchego but it also works with mozzarella and goats cheeses)
  • 10 halved baby tomatoes
  • 1/2 cucumber diced
  • 4-5 cooked baby beetroots(last time we used sweet chilli ones)
  • 6 slices of chorizo
  • 4 slices of salami
  • 100-150g cooked chicken
  • 100g pulled ham hock
  • Any other meat of your choice
  • 150g of cooked pasta of your choice(not spaghetti)
  • 2 soft boiled eggs roughly chopped
  • Garlic & herb dressing(enough to make it delicious)
  1. Prepare and cut all the ingredients
  2. In a large bowl mix all the ingredients and dress with about 5-6 tablespoons of garlic and herb sauce
  3. Serve, admire, enjoy




No picture ever taken of this salad made it look good, but trust me the flavours  and the combination of textures are incredible. Every time Pete makes we think we’ll have left overs but we just come back for seconds. This one definitely needs to be served with some chilled prosecco or cava. If you don’t like some of the ingredients then replace them with your favourites and I guarantee it will still work.

Anya xx

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