Cheeses of Europe Reveals Culinary Secrets for Great Summer Salads

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Expert Tips Make Eating Greens A Delight

"The freshest crop of summert vegetables deserves to be enjoyed to the fullest this season. Adding a cheese like Brie to a salad punches up the flavor and the eye appeal," according to Charles Duque, Managing Director of the French Dairy Board.

A delightfully crisp salad is the ultimate summertime meal. The possibilities are endless and with fresh fruits and vegetables within easy reach the result is a delicious one-dish meal.

This is especially true right now, as lockdowns have reinvigorated backyard gardening. U.S. seed company W. Atlee Burpee & Co sold more seed than any time in its 144-year history in March as the pandemic began to take hold across the US, Chairman George Ball said. surveyed chefs and food professionals for their take on summer salads. Angelo Sosa, Culinary Director of Small Barn Temecula and participant on Top Chef Seasons 7 and 8 says, “I love the saltiness of Brie. I think it's beautiful with fresh greens from the garden."

Tania Teschke author of The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Tradition adds, “I love adding sliced beets, bits of Fourme d’Ambert and walnuts with a vinaigrette to a summer salad -- it's a combination of tangy, crunchy, flavorful deliciousness!”

Charles Duque, Managing Director of the French Dairy Board, adds “We’ve all embraced the sheet pan meal this winter and now it’s time to enjoy the freshest crop of summer vegetables before autumn arrives. “Versatile salads that combine grilled protein like the kale salad with Brie and grilled chicken combine our love for grilling and healthy eating. The combination of textures also guarantees a meal that will not be boring.”

Comté works well with warm grilled mushrooms, (Recipe) according to Elizabeth Karmel, author of Steak and Cake (Book). "Comté is always at its best when it is room temperature to slightly warm. That is when it is creamy and nutty and the small crunchy crystals in the cheese are pronounced. It’s earthiness pairs perfectly with the smoky grilled mushrooms and bitter arugula and the walnuts complement the nuttiness of the cheese,” she adds.
The final step for any salad is the finishing touch. Chef Jamie Gwen, award winning chef and cookbook author thinks the dressing is just as important as the salad itself.    She tells us, “all salads should be seasoned with salt and pepper; you’ll be amazed how it heightens the flavor of your greens.”

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Laura Baddish
Baddish Group
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