- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- Over 4 serves veg or fruit
Brimming with a berry medley, bright herbs and toasted pita bread pieces, this berry salad doesn't fall short on colour, flavour or texture.
- Serves4, as a side
- Prep time15 minutes, + 5 mins marinating time
Ingredients
- 2 Lebanese cucumbers, thinly sliced
- 1 bunch radishes, trimmed, halved
- 1/2 small red onion, thinly sliced
- 250g cherry tomatoes, halved
- 250g strawberries, thinly sliced
- 125g blueberries
- 125g raspberries
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup mint leaves, coarsely torn
- 2 large pita bread, toasted, broken into pieces
Raspberry-chilli dressing
- 125g raspberries
- 1/4 cup (60ml) red wine vinegar
- 1/4 tsp dried chilli flakes
- 1/2 tsp smoked paprika
- 1/4 cup (60ml) extra virgin olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the raspberry-chilli dressing, place the raspberries in a bowl. Use a fork to crush. Season. Add vinegar, chilli, paprika and oil and whisk to combine.
Step 2
Place the cucumber, radish, onion and tomato in a large bowl. Add half the dressing and toss well to coat. Set aside for 5 mins to develop the flavours.
Step 3
Add the strawberry, blueberries, raspberries, parsley, mint and pita to the cucumber mixture and toss to combine. Transfer to a serving plate. Drizzle with remaining dressing.
Recipe tip
Cook. Store. Save.
Use it up: Pickle the leftover onion half to enjoy in sandwiches or with chargrilled meats. For inspiration, check out the recipe at coles.com.au/beefonionskewers.
Clever storage: Keep any leftover dressing by storing it in a sealed jar in the fridge for up to 3 days.
Fattoush-style berry salad with raspberry-chilli dressing
- Serves4, as a side
- Prep time15 minutes, + 5 mins marinating time
Ingredients
- 2 Lebanese cucumbers, thinly sliced
- 1 bunch radishes, trimmed, halved
- 1/2 small red onion, thinly sliced
- 250g cherry tomatoes, halved
- 250g strawberries, thinly sliced
- 125g blueberries
- 125g raspberries
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup mint leaves, coarsely torn
- 2 large pita bread, toasted, broken into pieces
Raspberry-chilli dressing
- 125g raspberries
- 1/4 cup (60ml) red wine vinegar
- 1/4 tsp dried chilli flakes
- 1/2 tsp smoked paprika
- 1/4 cup (60ml) extra virgin olive oil
Description
Brimming with a berry medley, bright herbs and toasted pita bread pieces, this berry salad doesn't fall short on colour, flavour or texture.
Method
Step 1
To make the raspberry-chilli dressing, place the raspberries in a bowl. Use a fork to crush. Season. Add vinegar, chilli, paprika and oil and whisk to combine.
Step 2
Place the cucumber, radish, onion and tomato in a large bowl. Add half the dressing and toss well to coat. Set aside for 5 mins to develop the flavours.
Step 3
Add the strawberry, blueberries, raspberries, parsley, mint and pita to the cucumber mixture and toss to combine. Transfer to a serving plate. Drizzle with remaining dressing.