Mediterranean Summer Salad
This classic salad makes the best of summer 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
1 Tropea onion, peeled and sliced
1 cup Kalamata olives
¾ cup chevre 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 the tomatoes, cucumbers and sliced onion in a bowl. Mix in the olives.
2. In a small bowl, whisk together the basil-infused olive oil, vinegar, herbs, and salt and pepper, and pour over the salad to coat. Toss well, then sprinkle with the chevre cheese and season with additional salt and pepper, as needed.
Follow the Rainbow Recipes
From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.
Here are a few recipe ideas for the week:
Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.
Ingredients:
2 cups Greek yogurt
1 large cucumber, diced
2 tablespoons olive oil
Juice from ½ lemon
1 tablespoon fresh mint, chopped
3 garlic cloves, peeled
Sea salt and fresh ground pepper
Method:
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, fresh herbs and garlic. Stir until mixed, then season to taste with salt and pepper. Transfer to a separate dish, cover and refrigerate for at least one hour for the best flavor.
