Chef Ferran Adrià: “The best summer salad has no lettuce, it only needs melon and lemon juice”

When summer arrives, salads become the go-to meal for many people looking to beat the heat. Most are made with lettuce, tomatoes, onions and a variety of other ingredients, since it’s a dish that lends itself to endless variations depending on personal taste. But for three-Michelin-star chef Ferran Adrià, his favorite salad doesn’t require any of those traditional ingredients.

Complete recipe (serves 4)

Start by cutting up the melon and, if you’re using it, the mango, either into cubes or thin slices. Make sure both fruits are perfectly ripe and well chilled in the refrigerator. This is key to bringing out their flavor while making the dish as refreshing as possible for hot summer days.

The next step may seem unusual: add salt to the fruit. Coarse salt helps intensify the fruit’s natural sweetness, creating a striking contrast of flavors. Adrià advises against using fine salt, as it dissolves too quickly and doesn’t produce the same effect.

Next, squeeze fresh lemon juice over the fruit to add a bright, acidic touch. Adrià describes it as an “all-in-one” ingredient. Once everything has been plated, drizzle over a small amount of extra virgin olive oil – just enough to enhance the flavors without overpowering the fruit.

For serving, the chef recommends presenting the salad in a deep plate, a bowl or even a large glass to give it a more elegant look if you’re entertaining guests. Then all that’s left is to enjoy this simple, refreshing summer dish.

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