Cacık and Sweet & Savoury Salad Recipes to Get You Through the Summer

There is nothing quite like a cooling salad to refresh your senses during the summer. Rather than tucking into a hot dinner, salads are a great way of cooling your body temperate down as well as getting in loads of vitamins and minerals that will make you feel rejuvenated.

What's more, with the amazing variety of herbs and spices available, you can jazz up salads to be extremely tasty and exciting and even make a meal of them by serving them with rice or bread. We have put together two recipes for sweet and savoury salad ideas to get you started.

Fruit Salad Recipe

Fruit Salad

We all love the taste of fresh fruit, but in a fruit salad we can add a sprinkling of icing sugar on the fruit for extra sweetness. Instead, why not try using a healthier option such as stevia which is a natural sweetener from plants or to give your fruit salad a spicy kick, add some Chaat Masala!

Here is a recipe for a simple fruit salad that combines the sweetness of mangoes and bananas with the vibrant colours of strawberries and kiwi fruit. Of course you can add or take out any fruits that you desire, such as blueberries, raspberries, or even chunks of tropical papaya.

Ingredients:

1 Banana
1 Apple
1 Mango
2 Peaches
1 Kiwi fruit
A handful of strawberries
2 tbsp Freshly squeezed orange juice

Method:

1. Peel and chop the banana and apple and add it to a serving bowl.
2. Using a vegetable peeler, remove the skin of the mango and kiwi fruit and cut the mango and peach flesh off the stones.
3. Slice the mango, kiwi fruit and peaches into thin pieces and add them to the bowl.
4. Chop some of the strawberries to add to the fruit salad, leave a few to cut in half and place on top to decorate.
5. Finally, pour the orange juice over the fruit to give it all a tangy touch.

Turkish Potato Salad

You would be amazed at the difference a handful of fresh herbs makes to any salad, chopped finely to release the maximum amount of flavour. Here is a recipe for a potato salad with Mediterranean flavours and the subtle kick of Turkish Urfa pepper flakes. Modify it to your own liking by adding other salad vegetables such as cucumber and red onions or even throw in some nuts for an extra protein punch.

Ingredients:

Half red cabbage
3 Potatoes (peeled and cooked)
2 Red Capia peppers (roasted)
A bunch of Parsley
A handful of fresh Mint
2 tbsp Olive oil
2 tbsp Lemon juice
1 tbsp Pomegranate molasses
1 tsp Urfa biber (Pepper flakes)
1 tsp Salt

Method:

1. Dice the cooked potatoes and put them in a large serving bowl.
2. Slice the peppers down the middle to remove the seeds and dice them.
3. Either with a knife or a food processor, slice the red cabbage into thin strips.
4. Wash, remove the stems of the parsley and mint and finely chop them. Add it to the bowl with the peppers and red cabbage.
5. Pour the olive oil, lemon juice and pomegranate molasses into the salad and stir well, being careful not to mash the potatoes.
6. Finally mix the salt and urfa pepper in and enjoy your homemade Turkish salad.

Recipe for Cacık

cacik

Cacık is a refreshing yoghurt-based dish that's a hallmark of Turkish gastronomy. It's easy to prepare, versatile, and perfect for warm weather or as a side dish to complement rich meals. Here's how you can make it at home:

Ingredients:

500g plain yoghurt (preferably full-fat for a creamy texture)
1 cup cold water (adjust for desired consistency)
2 medium cucumbers (peeled and finely diced or grated)
2 garlic cloves (minced)
2 tablespoons olive oil
1 teaspoon dried mint (or fresh mint, finely chopped)
Salt (to taste)
Optional: A pinch of dried dill or a sprinkle of paprika for garnish

Instructions:

Prepare the Yogurt Base: In a mixing bowl, whisk the yoghurt with cold water until smooth. The consistency should be slightly thinner than Greek yoghurt but not overly watery.
Incorporate Cucumber: Add the finely diced or grated cucumbers to the yoghurt mixture.
Flavour the Cacık: Stir in the minced garlic, a pinch of salt, and olive oil. Mix well to ensure the flavours are evenly distributed.
Season with Mint: Add the dried or fresh mint and stir gently. Mint gives Cacık its signature refreshing taste.
Chill Before Serving: Cover the bowl and let the Cacık chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
Serve: Serve Cacık cold in bowls, drizzled with extra olive oil, and garnished with dill, paprika, or more mint if desired. It pairs wonderfully with grilled meats, pilafs, or as a dip for bread.