Spice up your Summer with super salads from Chef Gorrie

We all love Summer. The gloriously long, warm days, lounging by the pool, the smell of suntan cream, and the feeling of summer fun. But who really has time to make heavy time-consuming meals? We asked Royal Palm Executive Chef, Guy Gorrie, for his top, quick and easy salad recipe that will make summer days more fun, and he suggested the Salad Niçoise…..


For the Red Onion Vinaigrette

  • 2 tbs extra-virgin olive oil
  • ¼ tsp whole grain mustard
  • 2 tbs red wine vinegar
  • ¼ tbs lemon juice
  • ½ red onion, finely chopped
  • 1 tsp. sugar
  • Salt & Pepper to taste

Make the Shallot Vinaigrette:

Shake olive oil, mustard, vinegar, lemon juice, red onion salt and pepper in a bottle till combined.

For Niçoise Salad

  • 1 tin small tin of Tuna
  • A hand full of pitted Black Olives
  • 2 boiled Eggs, quartered – cook to desired temperature ( I prefer soft boiled eggs )
  • 4 or 5 Cherry tomatoes, halved
  • Fresh salad leaves


Toss your salad leaves with the tuna, olives & cherry tomatoes in a bowl, season with salt & pepper.

Carefully place this into your serving bowl and top with your quartered eggs and a bit more tuna for presentation. Drizzle with your red onion vinaigrette and serve.

So enjoy the summer fun, and whip up this light and easy salad during your summer days.