Salad Season

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Salad Season

Cucumber Salad

It’s officially salad season, but are you getting tired of those staple salad recipes?

Well, we have been taking advantage of all the great veg and fruit that’s in season right now in McLaren Vale at Oliver’s Taranga, so we thought we’d share our favourite salads with you…

Salad Post | 2024
Salad Season 3

Asian Cucumber Salad with Fiano

The Oliver’s Taranga Cellar Door and Office has been inundated with crunchy cucumbers from the various home gardeners here, including Brioni’s boys, selling theirs for 50c each. Not to mention some beautiful looking chillis from Corrina’s son too. So what better than a crisp, fresh Asian cucumber and chilli salad? 

HOW TO? Slice the cucumbers into pieces, then combine with some salt in a bowl to release their water. Discard the extracted water, then add some ginger, garlic, rice vinegar, soy sauce, sesame oil, honey and some finely sliced chillis, and toss until combined. Top with some chopped peanuts for a little crunch, and add a glass of McLaren Vale’s best Fiano for the perfect combo. 

Panzanella Salad with Tomatoes, Basil and Olive Oil

What would summer be without some ripe, fresh tomatoes and basil? Well we have been making the most of them here, as well as using up some of our leftover Andy Clappis bread from Cellar Door, to make homemade garlic croutons, for a classic Panzanella salad. 

HOW TO? Tear the bread into small pieces and toss with our delicious McLaren Vale Olive Oil and some crushed garlic in a bowl. Lay out on an oven tray and grill briefly until crispy and brown. Cut up the ripe tomatoes into nice, chunky pieces, add some fresh basil leaves, and toss together with the crunchy croutons, for a simple, but super tasty summer salad. Drizzle a bit more olive oil over the top, and finish with some salt and pepper.

Grilled Peach Salad and Goat’s Cheese with Chica Rosé

There’s been a lot of slurping around the office after lunch at the moment, because we have been spoilt with lots and lots of homegrown, juicy peaches! But why have them just for dessert, peaches can be amazing in a salad.

HOW TO? Slice the peaches in half and remove te stones. Heat the grill or BBQ, then chuck the peach halves on until you get some nice, charry lines. Throw together a mixed leaf salad, then crumble some tasty goat’s cheese over the top. Add the warm peaches just before serving so the lettuce doesn’t wilt too much. Top with a drizzle of Balsamic vinegar for some sticky sweetness. Goes perfectly with a cold glass of our Mencia & Shiraz Chica Rosé.

Just a few of our current favourites to help you spice up your salad selection this summer. 

Who said being healthy was hard? 

Corrina, Brioni, Sam and the OT team