Summer ‘fruit’ salad with raspberry vinaigrette

    20 min

    Have you been able to master the art of making a perfect vinaigrette dressing that tastes the same each time? If you are having problems, then there is one golden rule to remember for creating the perfect base - 3:1 –three parts extra virgin olive oil and one part vinegar. Once you’ve got the hang of this, you can add any combination of herbs, spices and seasoning to suit each dish – the dressing will then be ideal for drizzling over soups, roasted or steamed vegetables, for using as a dip with breads or raw vegetables or simply as a dressing for salads. Here's a lovely salad recipe - perfect for summer.

    3 people made this

    Serves: 4 

    • 1 packet mixed salad leaves
    • 1 mango, diced
    • 1 packet blackberries
    • 75g raspberries
    • 100g watermelon
    • 100g pineapple
    • For the vinaigrette
    • 25g raspberries
    • 6 tablespoons extra virgin olive oil
    • 2 tablespoons white wine vinegar
    • 1 pinch salt

    Prep:20min  ›  Ready in:20min 

    1. Scatter the salad leaves on a plate first and then sprinkle the diced mango, the blackberries and raspberries over the leaves.
    2. Cut the watermelon and pineapple into large triangles and place around the salad.
    3. For the vinaigrette: Crush the raspberries in a bowl, add the extra virgin olive oil, the vinegar and a pinch of salt and mix well.
    4. Drizzle the vinaigrette over the salad and serve.

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