Can y’all believe that it’s technically not summer until next week? I’m kind of loving it, ’cause it means that we still have a few more blissfully sunny months of alfresco dining before the temps turn cool. I’m guesting over at coco+kelley today, and in honor of Cassandra’s departure to Italy, I put together a little Amalfi Coast party inspiration complete with a picnic on the shores of the deep blue Mediterannean. If you haven’t already, hop on over to check out the inspiration & ideas! If you have, then welcome to Camille Styles, & thanks for stopping by to get all the delicious details. Follow the jump for the menu…
Marinated Bean Salad with Grilled Shrimp & Watercress
  • 24 oz jar la granja beans (huge white butter beans from Navarra, Spain) or two 14 oz cans butter beans, rinsed and drained
  • 1 large clove garlic, peeled and very thinly sliced
  • 3 spring onions, thinly sliced
  • Freshly ground black pepper
  • Coarse salt
  • 16 large prawns (about 450g), peeled and de-veined
  • 4 tbsp extra virgin olive oil
  • 2 bunches watercress, cleaned
  • 1 lemon, halved
Combine the beans, garlic and spring onions in a large bowl. Sprinkle with a few grinds of pepper and a large pinch of salt. Drizzle half the olive oil over everything and stir to combine, being careful not to crush the beans. Let the beans rest in the refrigerator, covered, for at least an hour (preferably a few).
When you’re ready to eat, coat the prawns with the remaining olive oil and season with a bit of salt and pepper. Barbecue over high heat for about 1½ minutes a side, or until firm to the touch and just coloured.
To serve, distribute the watercress, beans and warm prawns on four plates, squeezing a generous amount of lemon over each.

Note: If you don’t have access to a barbecue, heat a cast-iron pan under the grill and then grill the prawns in the smoking hot pan – this will mimic the charred crust you get by barbecuing and give you the crispy, caramelized edges that perfectly balance the soft beans.

*recipe from my father’s daughter; image by ellen silverman.

Cherry Tomato, Cucumber & Feta Salad
  • about a pint of halved or quartered cherry tomatoes
  • 1 medium field cucumber, halved lengthwise, seeded, and diced to about 1/2-inch
  • 1/2 of a medium red onion, diced
  • 1/2 cup crumbled feta
  • 1/4 cup shredded fresh basil leaves
  • 1 tbsp  red wine vinegar
  • 1/2 tsp turbinado sugar
  • 2 tbsp olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sea salt, or to taste

Combine cucumbers, tomatoes, onion, basil and feta cheese.  Toss to mix.

Whisk olive oil, vinegar, sugar, pepper and salt in  small bowl.  Taste dressing and adjust seasonings if necessary.

Drizzle dressing over salad, whisking as you go.  Toss salad to coat evenly with dressing. Taste and adjust seasonings.  Serve immediately, or allow to sit at room temperature for 30 minutes for the cucumbers to soften and the flavors to blend.

*image & recipe from local kitchen


  1. 1
    Sarah | June 16, 2011 at 9:27 am

    This whole spread looks delicious! Can’t wait to make the recipes soon.

  2. 2
    Desiree @CHIC COASTAL LIVING | June 16, 2011 at 2:48 pm

    Lovely post you have here! I was working on an Italian themed post today and I thought a few of the things you posted about would fit perfectly! I made sure to link it back to you! Thank you for the inspiration!

  3. 3
    kari | December 27, 2011 at 7:59 pm

    my favorite place in the world! My husband and then 6 year old daughter traveled to the amalfi coast and capri in 2007; the best time of my life! thank you for these beautiful images! I love your post on coco & kelley fantasy to fete! Your inspiration boards are spectacular!! kari

  4. 4
    Martha | July 6, 2012 at 1:38 pm

    The tomato feta sadad is delicious! It is now my summer dish to take to parties and it always gets eaten and complimented! Thank you for the recipe!

  5. 5
    Diana | August 13, 2014 at 6:21 pm

    A crowd pleasing salad. Simple, delicious salad!

Leave a Reply

Your email address will not be published. Required fields are marked *