Beachy Snacks

Originally submitted to Campus July 2009 – not sure if it was published or not

We all get the beach munchies. Has something to do with the iodine in the sea water that makes us peckish while we tan (or, in my case, burn). So I’ve been tasked with providing you with recipes for foods to eat, as opposed to the regular Soda and Chips combination of your less imaginative friends.

The trick here is to choose seasonal ingredients, prepared very quickly and ones that will keep well in the sun for hours. In addition, the emphasis was on snacks, so it can’t be heavy or cloying; ideally it should replenish your nutrients lost while sweating your socks off, as well as being refreshing. The food also can’t be messy or fussy; so to that end, I’ve come up with 3 little plates that can be eaten only with a fork. Or chopsticks, if you’re Asian. Either way, I’m assuming you’re gonna be with three other friends. So scale up or down as you see fit.

Recipes follow after the jump:

Pickled Tomato Wedges

  • 4 large tomatoes cut into ¾ inch wedges.
  • 3 Fresh Parsley sprigs, leaves chopped finely.
  • 1 TBSP white vinegar
  • 1 TBSP olive oil
  • 2 TBSP Lemon juice
  • ½ TSP Dried mint powder
  • Salt and pepper to taste.

A great touch is to put the tomatos in the fridge for a while before making this salad. That way, you maximize the refreshing effect, and bring out the full minty freshness. Combine the dressing in a bowl, and pour over the wedges. Throw in some whole fresh mint leaves for effect.

Summer Fruit cocktail

  • 4 peaches cut into ¾ in wedges
  • ½ kilo strawberries cleaned and halved.
  • ¼ Watermelon, cut into bite sized chunks, preferably seedless (or seeds removed)
  • ¼ cup lemon juice
  • ¼ cup white grape juice
  • 2 cans club soda
  • 2 sprigs of fresh mint.
  • 2 cloves

Yes, only 2 cloves. Any more, and you’ll overpower the rest of the ingredients.  Dump all the above into a big pitcher. Mix well. Add ice, if needed. When the juice runs out, grab a fork and start eating!

Smoked Salmon on toast

  • ¼ kilo smoked salmon, sliced (natch)
  • 1 TBSP capers
  • 2 sprigs fresh dill, chopped finely
  • 1 TBSP lemon juice
  • 2 TBSP sour cream
  • Slices of toasted bread.
  • 1 TSP olive oil.

Combine the capers, dill lemon juice and sour cream. Spread over the toast. Layer over the slices of smoked salmon.



About Wesam E Masoud
Chef Patron of @chefsmarketmasr, Host of @CBCSofra's #matbakh101. I have one degree in Medicine & 3rd degree burns from cooking.

One Response to Beachy Snacks

  1. Abdo Nasooni Yaba says:


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