Tangy And Fresh Fruit Salad

What can be a better way to beat the summer heat than to head to the beach? If you want to feel more refreshed, try this delicious fruit salad.

Ingredients

• Seasoned rice vinegar - 1 teaspoon
• Peeled and diced cucumber - 2 cups
• Large cored and chopped Fuji apple - 1
• Granulated sugar - 1 teaspoon
• Freshly-squeezed orange juice - 1/4 cup
• Fresh mint, for serving, optional
• Diced strawberries - 1 cup
• Blueberries - 1 cup

Preparation

1. Mix all the liquids in a bowl.
2. Add all the fruits in a separate bowl and pour the juice mixture on top and stir.
3. Place in the refrigerator, garnish with mint, and take it along to the beach-side picnic.

Roasted Beef Finger Sandwiches

The most convenient food to serve at a poolside party is finger sandwiches. If you want to offer delicious yet highly convenient snacks at your poolside party, then this is the dish to try this summer.

Ingredients

• Thinly sliced roast beef - 1/3 pound
• Softened butter - 3 tablespoons
• Prepared horseradish sauce - 2 teaspoons
• Medium to large slices of bread - 10
• Mayonnaise - 2 tablespoons

Preparation

1. Mix together the mayonnaise and horseradish, and spread on the bread pieces.
2. Place the roasted beef on the bread slices.
3. Spread butter on top.
4. Cut the sandwiches into small pieces.

Grilled Walnut And Eggplant Salad

Use it as a salad or a spread for flatbread for any river-side picnic this summer season.

Ingredients

• White wine vinegar - 3 tablespoons
• Vegetable oil for brushing
• Thinly sliced rings of small red onion - 1
• Sliced eggplants - 2 1-pound (lengthwise 1/2 inch thick)
• Salt
• Minced garlic clove - 1
• Medium tomatoes (cut into 1/2-inch dice) - 5
• Large jalapeño - 1
• Grilled flatbread for serving
• Chopped walnuts - 2 tablespoons
• Chopped cilantro - 1/4 cup

Preparation

1. Cover the jalapeno and the eggplant slices with oil and sprinkle some salt.
2. Place the eggplant on the grill over medium heat until it is tender and charred.
3. Grill the jalapeno the same way.
4. Peel the jalapeno and finely chop it.
5. Dice the eggplant into ½ inch pieces.
6. Combine vinegar, garlic, and cilantro in a bowl and add the jalapeno, onion, eggplant, and tomatoes.
7. Season with salt and garnish with walnuts.
8. Enjoy with flatbread.

Grilled Sausage Pasta Salad

This crunchy and flavorsome pasta salad will make your pool-side party an instant hit.

Ingredients

• Tomato paste - 1 tablespoon
• Thinly sliced shallot separated into rings - 1
• Thinly sliced large celery ribs - 2
• Thin strips of smoked mozzarella - 1/4 pound
• Sausage mix of your choice with sausages and vegetables thinly sliced
• Salt and pepper to taste
• Gemelli pasta - 1 pound
• Freshly squeezed lemon juice - 3 tablespoons
• Finely grated lemon zest - 1 1/2 teaspoons
• Finely chopped large garlic cloves - 2
• Extra-virgin olive oil - 6 tablespoons (a little more for drizzling)
• Chopped thyme - 1 1/2 teaspoons
• Chopped basil - 1 cup

Preparation

1. Cook the pasta in a pot of boiling water. Drain and reserve ¼ cup of water.
2. Transfer the pasta into a bowl, drizzle olive oil on top, and coat.
3. Combine together the lemon zest, lemon juice, garlic shallot, thyme, and tomato paste in a bowl.
4. Add cooking water and 6 tablespoons of olive oil into the tomato paste bowl, and season with salt and pepper.
5. Top the pasta with the dressing and mix well.
6. Add the peppers, celery, sausages, radicchio, and mozzarella in the pasta bowl.
7. Garnish the pasta with salt & pepper and basil.