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Summer prawn salad

Recettes salées Recettes sucrées Été Moins de 30 minutes Difficulté facile Poêle
Prep time
20 minutes
Cooking time
3 minutes
4 people


  1. Shell the prawns, keeping the tails intact
  2. Gently devein then cut the prawns in half
  3. Set the prawns aside
  4. Wash all the fruit and vegetables, then dry them with a clean cloth or some paper towel
  5. Cut the tomatoes in half, then arrange them on the plates (some of each color)
  6. Slice the peaches and nectarines, then add them to the plates
  7. Cut the burrata into large chunks and sprinkle the pieces over the fruit
  8. Add the raspberries, blackberries, and basil leaves
  9. In a frying pan, sear the prawns with Guérande salt for 3 minutes
  10. While the prawns are cooking, season the salad with olive oil, balsamic vinegar, fleur de sel, and a dash of pepper
  11. Once the prawns are seared, arrange them on the plates and serve immediately


  • 8 plump prawns
  • 200 g (7 oz) multicolored tomatoes
  • 1 ball of burrata cheese
  • 2 peaches
  • 2 nectarines
  • 1 handful of raspberries
  • 1 handful of blackberries
  • A few basil leaves
  • Balsamic vinegar, olive oil
  • Guérande salt, pepper


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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