The Final Alfresco Dinner Party

The Final Alfresco
Dinner Party

an occasion worth celebrating

Quick 10-minute read

Even the sweetest summer has to draw to a close at some point, but we really aren't ready to let go just yet. Here we've put together a couple of our fail-safe side salad recipes to serve at your final alfresco of the season.

Of course, we start with dressing the table, the space, and ourselves.

Setting the Scene

For the Table:

Napkins
Cutlery
Gorgeous dinnerware
Beautiful glassware
Serving bowl (for the peach salad)
Serving dish (for the tomato salad)

KITCHEN COLLECTION

For the Space:

Fresh Flowers
Vases for the flowers of course
Candles, candles and more candles
Endless Summer Playlist to set the mood

HOME DECOR COLLECTION

For Me:

Think relaxed 90s hosting icons, beautifully washed jeans, a relaxed button down and classic earrings.

Black and Liberty - Heritage Jeans

Black and Liberty - Klein Shirt

Coutukitsch - Hoops

APPAREL COLLECTION

The Recipes

Tomato and
Burrata Salad

A tangy and creamy delight, the perfect end to the summer.

It's peak harvesting time for tomatoes, and this salad will help you make the most of those gorgeous vine dwellers. We like to use a variety of colors and sizes to create different flavor profiles and a beautiful visual feast.

Ingredients:

4 medium heirloom tomatoes (varying colors)
1-2 vines of cherry tomatoes
1 handful of fresh basil leaves
1 small shallot
2 tbsp capers
2 medium or 1 large burrata
Basil Oil or extra Virgin Olive Oill, to taste
Flaky sea salt, to taste

Method:

Slice all tomatoes crosswise to showcase their beautiful cross-sections. Arrange on your favorite serving platter, a white or blue dish is our go-to for this recipe.
Thinly slice the shallot, trying to retain the circular shapes (don't worry if some break apart, they'll taste just as delicious). Sprinkle over the tomatoes.
Tear half the basil leaves into chunks and thinly slice the remainder. Sprinkle generously over the tomatoes and shallots.
Place the burrata in the center of the platter and slice down the middle, leaving the outer edges intact at both ends so it opens like a flower.
Scatter capers over the burrata and around the plate.
Drizzle generously with good-quality basil oil or extra virgin olive oil and finish with flaky sea salt to taste.

slider01_3350x_dfa9cdf1-bc04-438f-87d5-908a275cb9b0

Melon, Peach, Prosciutto, and Halloumi Salad

Salty, sweet, crunchy, and fresh - like all of the best bits of summer.

Want to celebrate summer and all of its juiciest best bits (with a little bit of crunch), this salad is the perfect ode to that. Plus save extras of melon and prosciutto and enjoy another refreshing lunch tomorrow in the sun.

Ingredients:

4 generous slices of melon (we used cantaloupe and Santa Claus melon)
1 ripe but firm peach
1 generous handful of fresh mint leaves (removed from stems)
1 bag of mixed salad leaves
Juice of half a lemon
Extra virgin olive oil
Salt
1 block of halloumi, cut into sticks and pan-fried until golden, then cooled
Prosciutto slices
1 large handful of walnuts

Method:

Add your washed salad leaves to your favorite serving bowl.
Remove the melon flesh from the rind and cube it. Slice the peach into thin segments, this works best when the peach is slightly firm.
Add the chopped melon and sliced peach to the bowl of leaves, along with the cooled halloumi sticks.
Whisk together the olive oil, lemon juice, and a pinch of salt. Drizzle over the salad.
Add the chopped mint and gently toss everything together.
Tear the prosciutto into pieces and arrange over the top of the salad.
For an extra special touch, scatter a few edible flowers over the finished dish.

Cheer to lingering sun, good company and flickering candlelight.

Serve everything with fresh sourdough loaf and a chilled glass of Barbet. If you’re feeling extra whimsical, make some ice cubes using organic edible flowers and shaped ice trays to really set the mood.

SHOP DRINKS