Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Ingredients:
2 medium cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe summer 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.
Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
Method:
1. Preheat the oven to 450°.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, and shallot with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
Summery Turnip Salad with Lemon-Herb Vinaigrette
This salad is perfect for a light lunch or as a side dish for grilled meats or fish. Also: feel free to add other summer vegetables like radishes or bell peppers for extra color and flavor!
Ingredients:
4 medium turnips, peeled and thinly sliced (use a mandoline if available)
2 carrots, peeled and thinly sliced or julienned
1 cucumber, thinly sliced
½ red onion, thinly sliced
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup crumbled feta cheese (optional)
2 tablespoons toasted sunflower seeds or pumpkin seeds
For the Lemon-Herb Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Method:
1. Peel and thinly slice the turnips, carrots, cucumber, and red onion. A mandoline works well for even, thin slices. Place the sliced vegetables in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey or maple syrup, Dijon mustard, minced garlic, and chopped fresh dill. Season with salt and pepper to taste.
3. Add the chopped parsley and mint to the bowl with the sliced vegetables. Pour the lemon-herb vinaigrette over the vegetables and toss gently to combine. Let the salad sit for about 10 minutes to allow the flavors to meld. To serve, transfer the salad to a serving platter or individual plates. Sprinkle with crumbled feta cheese (if using) and toasted sunflower seeds.
Turnip and Pea Shoot Salad with Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
