Summer has officially begun! We definitely feel it here in Ibiza with more tourists around, traffic jams everywhere and of course – the warm summer nights. As a Swede that’s totally my favorite part. To take a walk in the evening or enjoying a late dinner on the patio without having to put on more layers. That is pure luxury for me!
The main happening this last week has been celebrating Midsummer, also known as the summer solstice. Here in Ibiza the biggest celebration takes place right in the little village where we live on the night of June 23rd – “la nit de Sant Joan”.
We were blown away with the amount of people coming to be part of the celebration. There were concerts, an artisan market, food trucks, DJ:s… The magical hour was, however, at midnight when several small bonfires (called “foguerons”) were lit on a big field with everyone gathering around them. The fire is used as a symbol for purity and welcoming the summer. Hundreds of those assembled lined up to jump over the bonfires in a symbolic act of leaving behind a finished chapter of life, letting go of what they do not like in life and welcoming in the new. It was quite an experience to see all these people jumping through the flames. My first reaction was “Are they crazy?!” but then it actually looked quite fun!
We didn’t jump over any bonfires this time but who knows, maybe next year…
To celebrate that the summer is here we like to share a salad recipe with a gourmet touch. I say “gourmet touch” because it’s not your usual lettuce-tomato- cucumber salad. No, this is a delicate, fresh, visually stunning and plain delicious salad that is perfect as a summer lunch or as a appetizer before dinner.
If you give this recipe a try or if you’d like to share how you celebrated Midsummer, leave us a comment below. We love hearing from you!
Fennel, Pomegranate & Grapefruit Salad
2 medium fennel bulbs
1 large grapefruit
200 gr black olives
4 tablespoons extra virgin olive oil
Sea salt flakes and black pepper to taste
Cut the fennel bulbs lengthwise, into 1 cm thick slices. Rinse them and keep aside.
Cut the pomegranate in half and take out the seeds. Marinate with half of the olive oil, some salt and pepper, then keep aside.
Peel and cut the grape fruit into thin slices.
In a plate, arrange the fennel and the grapefruit, pour the pomegranate and olives on top. Finish with a drizzle of olive oil, flake salt and pepper.