Salad Series


Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect addition to your salads. Pair them with spinach and you’ll be on your way to the Popeye effect.

Here’s a fast and delicious pumpkin salad to make with the two ingredients.

What you’ll need (for 2 persons)

pumpkin salad | breadonbutter

For the salad:

  • 4 cups pumpkin cubes (i.e. fresh pumpkin, diced)
  • 1.5 Tbsp olive oil
  • 5 cups fresh spinach leaves
  • 3 Tbsp Pumpkin seeds

For the dressing:

  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper, to taste

How to make it:

1) In an oven dish, place the pumpkin cubes on aluminum foil, sprinkle with the olive oil and place in the oven for 10 minutes or until golden.

pumpkin salad | breadonbutter

2) In a bowl, place the spinach leaves, then top them with the roasted pumpkin cubes and pumpkin seeds.

3) Make the dressing by mixing the oil, vinegar, salt and pepper. Pour it over the spinach and pumpkin cubes.

pumpkin salad | breadonbutter

pumpkin salad | breadonbutter

Enjoy this fresh meal!

Anyone here a pumpkin addict?


I’ve been abiding by specific recipes for quite some time. In the process, I’ve acquired new tastes and techniques that gave me the confidence to be creative when I cook my own dishes. Needless to say, I’ve been having so much fun with this new sway. Yesterday, given the huge amount of cherries in our fridge, I decided to make a special salad I think you’ll love and adopt. It’s simple and forms a delicious mix of sweet and sour that is guaranteed to satisfy your palate. It can be served as a starter and can also be a healthy lunch or dinner choice. The chia seeds sprinkled on top are an excellent source of fiber and energy. Here’s the recipe.

Breadonbutter’s Marinated Cherries and Goat Cheese Salad


marinated cherries and goat cheese salad | breadonbutter

What you’ll need (for 4 persons – as a starter)

marinated cherries and goat cheese salad | breadonbutter

  • 200 g cherries, pitted
  • 6 small round pieces of goat cheese
  • 6 small round pieces of brown bread
  • Mixed lettuce
  • 3 spring onions, sliced
  • 1 Tbps balsamic vinegar
  • 1 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1 Tbsp Chia seeds

How to make it:

marinated cherries and goat cheese salad | breadonbutter

  1. In a bowl, mix the balsamic vinegar, lemon juice and olive oil. Add the pitted cherries and toss to combine. Set aside for 30 minutes to 2 hours, depending on how early you’re making it.
  2. In an oven dish, place the bread and top each piece with a piece of goat cheese. Place them in the oven for around 10 minutes or until the cheese and bread are slightly golden.
  3. Just before sitting down to eat, place the lettuce and the spring onions in a serving bowl. Top with the marinated cherries and their sauce, then decorate with the bread and goat cheese. Sprinkle chia seeds on top and enjoy the delicious flavors!

marinated cherries and goat cheese salad | breadonbutter

For those who would like to add some extra dressing, you can mix the same proportions of balsamic vinegar, lemon juice and olive oil in a bowl and pour it on top of your salad.

marinated cherries and goat cheese salad | breadonbutter

Thoughts? 🙂

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We often get home tired and hungry during week nights. The only things we bring ourselves to cook, or sometimes even order from our favorite places, are really fast things that could easily be grilled or eaten all at once. We often forget our vegetables, which are essential to our health. Today, I bring you another side salad that is so simple, fast to make, and full of flavors. That way, you’ll be able to have a well-balanced meal 🙂

What you’ll need (for 2 persons):


– 3 to 4 medium-sized cucumbers, sliced thinly

– 1 teaspoon of salt

– 2 tablespoons of baked sesame seeds

– 2 tablespoons rice vinegar

– 2 teaspoons wasabi paste

– 1 teaspoon soy sauce

How to make it:

1) In a bowl, place the sliced cucumbers with salt and mix


2) Sprinkle with sesame seeds and mix


3) Prepare the dressing: Mix the rice vinegar, soy sauce and wasabi paste


Mix and enjoy the Asian freshness!

This week has been the hottest week this whole summer. Something fresh and not so hot is the only thing you wish to have as a meal. So here’s the corn flavored salad that can keep you satisfied and light at the same time.

This side salad goes with absolutely everything. From barbecued meat and chicken to hot plates on a dinner table, or even as a single salad for lunch or dinner, it will add so much taste to your palate. To make it tastier, we preferred grilling corn on the cob rather than just opening a can of already cooked corn.

So here’s what you’ll need (for 3 persons):


For the salad mix:

– 2 corns on the cob

– Paprika to taste

– Cumin to taste

– Fresh coriander leaves, cut

– 2 small red onions, diced

– Olive oil

For the dressing: 

– 1.5 tablespoons Olive oil

– 2 tablespoons Red wine vinegar

– 1 tablespoon Lime juice

– Salt and pepper to taste

How to make it:

1) Coat the corn cobs with olive oil, paprika and cumin and place them in the oven or on a grill until they look golden


2) Let them cool, remove them from the cob and place them in the serving dish

3) Cover the corn with the onions and coriander leaves


4) Make the dressing by mixing all the dressing ingredients and pour them over the salad


Mix and enjoy!

View other salad series here: Watermelon and Greens, Halloumi and Nigella seeds, Peach and Feta Cheese, Lentil, Zucchini and Sumac.

We often  combine watermelon with halloumi cheese or just have it as a dessert or refreshing snack. But here’s another idea as to what you can combine this watery fruit with.

This salad recipe is the fastest and easiest ever. It’s really to give you ideas as to what to have for dinner after a hot day at the beach or even at dinner during a hot summer week. The ingredients are also all probably already lying in your fridge, waiting to be mixed together.

What you’ll need (for 2 persons):


– Half a watermelon

– 3 to 4 cucumbers

– Fresh mint leaves

– 1 spring onion

For the dressing (a simple balsamic vinaigrette):

– 1.5 tablespoons of olive oil

– 2.5 tablespoons balsamic vinegar

– Salt and Pepper to taste

How to make it:

1) Dice the watermelon and slice the cucumbers and spring onion

2) Add the fresh mint leaves and toss them all with all of the dressing ingredients



And there you have it! Simple and quick 🙂

Check out previous salad series, here, here & here!

It’s getting hotter and hotter by the minute. Windows are open, dinner is served outside, fresh ingredients are on the table, and cold drinks are poured over and over. We have just reached the middle of summer without even knowing it. So this week, I bring you a new summer salad. Very simple to make, full of flavor and screaming fresh summer dinner, it’s the ideal meal (or accompanying meal) for a hot summer day.

Here’s what you’ll need (for 2 persons):


– Frisé lettuce

– Halloumi, sliced thinly

– 2 thinly sliced Pears

– Green Grapes, halved

For the dressing:

– 2 tablespoons White wine vinegar

– 3 tablespoons Olive oil

– 4 crushed Garlic cloves

– Nigella seeds

– Salt and Pepper

How to make it:

1) In a dish, place the lettuce, and layer all of the ingredients on top



2) Make the dressing: Mix the vinegar and oil, add the crushed garlic then pour the mix over a handful of nigella seeds then toss on top of the salad

Nigells-seeds-and-halloumi-saladEnjoy as a meal or as a side dish! 🙂

In this week’s salad series, we present you with another healthy and fresh summer meal you can make for lunch or dinner in no time: the peach and feta cheese salad with its delicious basil vinaigrette! It also contains all of the vitamins you’ll need for these long and busy summer weekdays and it’s guaranteed to keep you full, wholesome and light!

Here’s what you’ll need:


For the salad:

– 2 peaches

– Feta cheese

– 1/2 a grenadine

– Pine nuts

– A mix of Italian style lettuce: “frisée” endives, lollo rossa, radicchio and wild roquette

For the dressing: Basil Vinaigrette:

– 1/4 cup torn fresh basil leaves

– 1/4 cup extra-virgin olive oil

– 1/4 cup good-quality sherry vinegar

– 1 tablespoon honey

– 1 teaspoon Dijon mustard

– 1 small shallot, roughly chopped

– Kosher salt and cracked black pepper

1) In a bowl, place the lettuce, top them with the peaches and heated pine nuts, then sprinkle with the grenadine seeds and the feta cheese



2) For the dressing: place all of the ingredients in a small blender and mix until combined


And that’s basically it! Enjoy the hearty difference of flavors! 🙂

Because of this sudden heat, we’re now, more than ever, in need of fresh and healthy meal ideas. Salads are on the list, and creativity is necessary.  So I’ve decided to start a new series: The Salad Series. I’ll be sharing quick, creative and fulfilling salads you can prepare for dinner or pack for lunch. You’ll find all of the nutrients you need and you won’t feel hungry for a minute after having finished the bowl!

The first salad on the list is a fresh lentil salad with zucchini and sumac and a basic lemon oil dressing.

What you’ll need (for 1 person)

– 1 to 1.5 cups of boiled Red Lentils

– Fresh Coriander leaves

– 2 small to medium tomatoes

– 1 small red onion, sliced

– 3 to 4 small zucchinis, diced

– Sumac

– Olive oil for the zucchinis


– Lemon juice

– Olive oil

-Salt and Pepper

How to make it:

1) Boil the lentils like you do with pasta and let them cool

2) In a hot grilling pan, heat 1 tablespoon of olive oil then throw the diced zucchinis on top, sprinkling them with sumac. Heat until slightly golden and let them cool


3) When the lentils and zucchinis have cooled down, mix them in a salad bowl with the tomatoes (diced), the onions and the fresh coriander leaves

4) Toss the dressing on top, mix and season


And there you go!



You can also boil more lentils and leave them in the fridge for another time 🙂