Treviso Radicchio Salad with Feta

This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.

Ingredients:
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces sheep’s milk feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste

Method:
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.

2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.

Roasted Baby Chioggia Beet Salad with Raspberry Vinaigrette

Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.

Ingredients:
1 bunch baby Chioggia beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed summer salad greens, washed and patted dry with a paper towel
F&L raspberry vinaigrette
¼ cup sheep’s milk feta cheese, crumbled
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into halves.

2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the raspberries, feta cheese and hazelnuts and serve.

Cucumber Melon Salad with Feta

A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Ingredients:
2 medium English cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe Tuscan melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper

Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.

2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.

3. Top with the crumbled cheese and eat immediately.

Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil

The combination of sweet corn and grilled potatoes is a hit here.

Ingredients:
3 pounds fingerling potatoes, scrubbed and halved
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts

For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper

Method:
1. Preheat a gas or charcoal grill to medium-high. Place the potatoes in a bowl or pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Using a grill basket or layer in some foil, grill the potatoes until tender, about 15-20 minutes. Remove from grill and cool to room temperature.

2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.

3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.

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