Marinated Cucumber Salad

Super simple and healthy, this salad is perfect for casual summer feasting.

Ingredients:
2 cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.

2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.

3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.

Summer Splendor Recipes

The time is ripe—for just about everything! This week’s box features an all-star lineup of summer favorites, from cucumbers, fennel and sweet onions to a beautiful assortment of cherry and heirloom tomatoes, as well as Meyer lemons and apricots. Also included in this colorful roster: Fresh Pain au Levain bread, sweet and buttery Frescatrano olives, farm-fresh eggs and our signature cobbler crust mix to put that summer stone fruit to delicious use. Enjoy!

Here are a few recipe ideas for the week:

Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.

Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Greek Village Salad

This classic salad makes the best of summer heirloom tomatoes and cucumbers.
Ingredients:
2 heirloom tomatoes, cut into bite sized chunks
1 pint cherry tomatoes, sliced in half
2 English cucumbers, peeled and cut into bite sized chunks
½ cup pepperoncini
1 cup Kalamata olives
¾ cup sheep’s milk feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh herbs of your choice, such as basil, oregano and parsley, stripped of stems and chopped
Sea salt and fresh ground pepper

Method:
1. Place all the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.

2. In a small bowl, whisk together the olive oil, vinegar, herbs, and salt and pepper, and pour over the salad to coat. Toss well, then sprinkle with the feta cheese and season with additional salt and pepper, as needed.

Flavors of Mediterranean Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as favorites like cucumbers, snap peas and summer squash all begin their summer ripening. Take advantage of this bounty with a menu starring freshly-baked focaccia bread and imported extra virgin olive for dipping, plus briny Kalamata olives, gorgeous sheep’s milk feta cheese and fragrant oregano, all to incorporate into a Greek village salad along with your choice of produce. Tunawerth Greek-style yogurt, farm-fresh eggs and ripe apricots complete this lineup of Mediterranean-inspired delights.

Here are a few recipe ideas for the week:

Tzatziki
This signature Greek condiment is wonderful served with this week’s focaccia.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

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