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Summer Melon and Feta Salad with Salted Herbs from Bas-Saint-Laurent

Summer Melon and Feta Salad with Salted Herbs from Bas-Saint-Laurent

by | Jun 4, 2026 | appetizer, Featured Recipes, Main course, side dish

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Summer Melon and Feta Salad with Salted Herbs from Bas-Saint-Laurent

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

Easy to prepare, this refreshing salad combines vibrant flavours with irresistible textures. The perfect side dish for sunny days, shared meals and relaxing moments on the patio.

crackers

Preparation

15 min

Ingredients

  • 4 cups watermelon, cut into cubes (or cantaloupe)
  • 2 Lebanese cucumbers, sliced
  • ½ cup red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup lightly toasted pumpkin seeds
  • A few fresh mint leaves
  • 2 tbsp extra virgin olive oil or virgin camelina oil
  • 4 tsp lemon juice
  • 2 tsp honey
  • ½ tsp Dehydrated Salted Herbs from Bas-Saint-Laurent
  • Freshly ground pepper, to taste

Preparation

  1. Arrange the watermelon, cucumber, onion, feta, pumpkin seeds and mint leaves creatively on a large serving platter. Set aside. Set aside.
  2. In a small bowl, whisk together the oil, lemon juice, honey, Salted Herbs and black pepper. Pour over the salad ingredients and distribute evenly.
  3. Serve immediately and enjoy.
  • Suggestion And Tips
  • This watermelon salad is the perfect side dish for the summer season! It pairs beautifully with all your favourite grilled dishes.

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Salted Herb Pita Chips

Salted Herb Pita Chips

by | Jun 3, 2026 | appetizer, side dish

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Salted Herb Pita Chips

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

These easy homemade pita chips are perfect for summer gatherings and happy hours. A touch of Salted Herbs from Bas-Saint-Laurent is all it takes to make them irresistibly flavourful. Fair warning… they tend to disappear very quickly!

crackers

Preparation

10 min

Cooking

5 min

Ingredients

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. Line a large baking sheet with a silicone baking mat.
  3. In a small bowl, combine the oil, Salted Herbs from Bas-Saint-Laurent and pepper.
  4. Using a pastry brush, brush both sides of each pita with the seasoned oil mixture. Stack the pitas on a work surface and cut each one into 8 triangles. Arrange the pita triangles on the prepared baking sheet. Bake for about 5 minutes, or until lightly golden and crisp. Keep a close eye on them, as they can brown (and burn!) quickly. If desired, sprinkle with grated Parmesan cheese after baking for an extra flavourful touch.
  • Suggestion And Tips
  • This recipe can also be prepared in an air fryer.
  • Without the Parmesan cheese, the pita chips can be stored in an airtight container at room temperature for 3 to 5 days.
  • These pita chips are perfect served with guacamole, pico de gallo, lime and salted herb dip, or your favourite summer dips. They also make a great addition to appetizer platters and BBQ gatherings.

 

Recipes to discover

Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent

Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent

by | Jun 3, 2026 | appetizer, Featured Recipes, side dish

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Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

Inspired by a recipe prepared by our Mexican workers, this fresh and flavourful version revisits a classic crowd-pleasing dish with Salted Herbs from Bas-Saint-Laurent, which replace salt while delicately enhancing the flavours.

crackers

Preparation

15 min

Ingredients

Preparation

  1. In a small blender, blend all ingredients (except the garnish) until smooth and creamy. Add a little water, if needed, to adjust the consistency.
  2. Taste and adjust the amount of Salted Herbs from Bas-Saint-Laurent as needed.
  • Suggestion And Tips
  • How to reduce the heat of jalapeños
    To make jalapeños milder, remove the seeds and the white membranes inside the pepper. Most of the capsaicin responsible for the heat is concentrated in these parts. This will give you a softer, more balanced flavour while preserving the pepper’s characteristic freshness.
  • Garlic substitution
    If using jarred minced garlic instead of fresh garlic, 1 large garlic clove is equivalent to approximately 1 teaspoon of minced garlic.
  • Serving suggestion
    Guacamole is best enjoyed fresh, shortly after preparation, when it is still vibrant green and full of flavour. Serve it with toasted pita chips, tortilla chips, fresh vegetables, in tacos or as a topping for summer grilled dishes.
  • Storage
    This recipe can be stored in an airtight container in the refrigerator for approximately 1 to 2 days.

 

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Burrata with confit tomatoes and salted herbs

Burrata with confit tomatoes and salted herbs

by | Feb 25, 2022 | appetizer, side dish

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Burrata with confit tomatoes and salted herbs

An original recipe by Stéphanie Ross

Here’s my favorite appetizer: burrata with confit tomatoes and salted herbs. It’s quick, elegant, and perfect for impressing without spending too much time in the kitchen!

Burrata with confit tomatoes

Preparation

5 min

Cooking

20 min

Ingredients

  • 250 ml cherry tomatoes
  • 2 tbsp olive oil
  • 1 small clove garlic, chopped
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • 1 tsp Bas-du-Fleuve dehydrated salted herbs
  • 1 burrata (150 to 200 g)
  • Fresh basil

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Mix the tomatoes, oil, garlic, honey, and balsamic vinegar.
  3. Spread on a baking sheet and bake for 15 to 20 minutes.
  4. Sprinkle the dehydrated salted herbs over the tomatoes as soon as they come out of the oven. Add to taste.
  5. Place the burrata on the plate.
  6. Add the warm tomatoes.
  7. Garnish with basil.
  • Tip
  • Serve with a baguette fresh out of the oven.

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