Di’s Summer Saturday salad

Di’s Summer Saturday salad

Saturday night salad 2 _IMG_0382_1024Saturday night salad with steak and mushrooms 2 _IMG_0388_1024









Serves 4 as a side dish

A colourful summer salad with a mix of great flavours and textures. The buttery lettuce complements the bitter radicchio crunch while the mango brings a sweetness to it all. The goat’s cheese adds creaminess and the olives – well, what’s a salad without olives anyway?

This salad is delicious on its own but goes very well with lamb loin chops and pan-fried button mushrooms.

Enjoy on Saturday or anytime. 


  • 1 small green oak leaf lettuce, washed, leaves torn
  • 1/2  head of radicchio, washed, leaves torn
  • 1 small red onion, finely sliced
  • 2 small Lebanese cucumbers, quartered lengthwise, cut into small batons
  • 1 large firm ripe mango, peeled, cut into bite sized slices
  • 1/3 cup small mixed olives in oil, drained
  • 80g soft goat’s cheese, crumbled (or feta)


  • 2 tblsps lemon juice
  • 2 tblsps extra virgin olive oil
  • Salt and freshly ground black pepper


  1. In a large bowl toss together all salad ingredients except goat’s cheese.
  2. Whisk lemon juice and olive oil in a small bowl until it thickens and becomes glossy. Season to taste with salt and freshly ground black pepper.
  3. Drizzle dressing over salad, add crumbled goat’s cheese and toss gently to combine.


  • Substitute 2 small sweet oranges, segmented, if mangoes are not available.
  • To make a meal of it for two or more add some crisp prosciutto and toasted slivered almonds.



2 thoughts on “Di’s Summer Saturday salad

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