Zingy Summer Salad

Zingy summer salad

I have a weird tendency where I can only eat salads, and fruit if truth be told, when it’s hot. There haven’t been many hot days in the north west this year and so salad has not been a feature on my dinner table.

Salad is warm summer days. It’s eating outside. It’s summer holidays on hot, sunny coasts. It’s a one bowl lunch served with a hunk of crusty bread, slathered in butter, or an evening side, served alongside a grilled chicken or fish.

Finally, the sun has appeared, and the temperature risen to the extent that I have started to crave it. This is a salad produced from the contents of the fridge and the leftovers of last week’s vegetable box. It hits a couple of flavour notes with a whack. It has a fresh, sweet and sour citrusy punch from the kumquats, a tangy, salty sour hit from the capers and olives, sweetness from the tomatoes, all tempered by the smooth butteriness of the white beans. You could also add avocado for the same effect. A light dressing with olive oil and sherry vinegar and it is on the table in the time it takes to listen to a podcast.

Zingy summer salad


400g cannellini beans

A handful of olives, halved

100g kumquats, sliced

1 or 2 Marmande tomatoes

½ tbsp capers

A handful of dill, chopped

For the dressing

3tbsp olive oil

1 tbsp sherry vinegar

Salt and pepper to season

Simply place the ingredients in a large bowl and mix. Leave at room temperature for about 20 minutes before serving to allow the flavours to expand. Toss in the dressing just before serving.