Raspberry Summer Salad
Raspberry, Cucumber & Tomato Summer Salad
Serves 4 as a side
Ingredients
For the salad
2 baby gem lettuces
1 medium cucumber
250–300g ripe tomatoes
Small handful of fresh raspberries, optional for finishing
Freshly ground black pepper
For the raspberry vinaigrette
20–25 fresh raspberries
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
½ tsp honey
Small squeeze of fresh lemon juice
Good pinch of salt
Black pepper, optional
Method
Make the dressing: Mash the raspberries thoroughly with a fork until juicy and almost puréed.
Add the apple cider vinegar, honey, lemon juice and salt. Mix well.
Slowly whisk in the olive oil until everything is combined. Taste and adjust if needed — add a little more vinegar or lemon for sharpness, honey for sweetness, or olive oil to mellow it.
Prepare the salad: Separate and roughly chop the baby gem leaves. Slice the cucumber into thin rounds or half-moons and cut the tomatoes into wedges or chunky pieces.
Add the lettuce, cucumber and tomatoes to a large serving bowl.
Just before serving, drizzle over enough raspberry vinaigrette to lightly coat everything and gently toss. You may not need all of the dressing.
Finish with a few fresh raspberries, if using, and a crack of black pepper.
Tip: Keep the salad cold and crisp, but let the tomatoes come closer to room temperature before serving — they’ll have much more flavour. Add the dressing at the last minute so the baby gem stays crunchy.