Croatian salad: A summer barbecue essential with a taste of Dubrovnik

Croatian salad has been my favourite vegetable dish at every barbecue for some time now. Nothing seems to pair better with grilled meat than a composition of fresh vegetables, olives, and aromatic herbs. Note: after the first bite, you might feel like you’re on holiday in Dubrovnik!

Although I had heard a bit here and there about Balkan cuisine before, it was only when travelling through Croatia that I realised how much I liked this culinary segment. The wealth of vegetables, fish, seafood, and aromatic, heavily seasoned meat captured my heart. I tried many traditional, sometimes national dishes in Croatian restaurants — from stuffed pastry Zagorski štrukli to the famous crni rižot — black risotto coloured with cuttlefish ink. Among these unique dishes, fresh fish, ubiquitous squid smoked lamb, and good quality wine, the simple, prosaic Croatian salad impressed me the most.

Today, I also serve a similar salad at home because its preparation is no problem. Apart from a few nuances, it does not differ much from other popular salads prepared during the barbecue season. Paying homage to Balkan cuisine, just remember to use a generous portion of aromatic herbs, spices, and olives. The recipe is straightforward!

Ingredients:

• 1 double chicken breast,
• 200 grams of cherry tomatoes,
• 2 red peppers,
• 1 onion,
• 100 grams of lettuce,
• a handful of olives,
• 2 tablespoons of olive oil,
• 2 tablespoons of chopped chives,
• 1 teaspoon of mustard,
• 1 teaspoon of Herbes de Provence,
• 1 teaspoon of sweet paprika,
• 1 teaspoon of granulated garlic.

Dressing:

• 5 tablespoons of plain yogurt (or your favourite),
• 2 tablespoons of lemon juice,
• 2 tablespoons of olive oil,
• 2 cloves of garlic,
• salt, pepper.

Preparation:

1. Marinate the chicken in mustard, Herbes de Provence, sweet paprika, granulated garlic, and olive oil for about 30 minutes. Then, fry it in a pan.
2. Roast the pepper for 10 minutes at 200°C. Halfway through, add the cherry tomatoes to the same baking dish.
3. Tear the lettuce into the leaves. Add the chopped roasted pepper, tomatoes, olives, chopped onion, and chicken. Sprinkle with chives.
4. Prepare the dressing from the ingredients and pour it over the salad. Mix, and it’s ready!