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 heirloom 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 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.

Summering in France Recipes

Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like green beans, cherry tomatoes and fingerling potatoes, and accents like briny black Nicoise olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp French white wine, fresh baguettes and chocolatey s’mores treats for a little something sweet. Enjoy!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Cauliflower Salad with Olives & Capers
A fantastic use for any extra Niçoise olives you might have this week!

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

Sprouting Broccoli with Lemon Vinaigrette
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Mustard-Roasted Cauliflower

Try making this elegant side dish with your favorite wholegrain mustard.

Ingredients:
1 large head cauliflower
2 tablespoons olive oil, divided
1 tablespoon high-quality wholegrain mustard
2 tablespoons white balsamic vinegar or champagne vinegar
1 large shallot, minced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 425°. To prepare the vinaigrette, whisk together the shallots, mustard and white balsamic or champagne vinegar. Let the vinaigrette sit for at least 15 minutes, preferably while the cauliflower is roasting.

2. Cut cauliflower into medium-sized florets. Spread florets out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway.

3. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. Season with additional salt and pepper, if necessary. Serve immediately.

Farro Salad with Heirloom Tomatoes

Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Ingredients:
1½ cups cooked farro
2 heirloom tomatoes, seeded and chopped
½ Walla Walla sweet onion, diced
¼ cup green olives, pitted and chopped
¼ cup fresh parsley, chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
¼ cup olive oil
Fresh ground pepper

Method:
1. In a large bowl add the farro, tomatoes, onion, olives and parsley, then toss to combine.

2. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

3. This salad can be refrigerated overnight. Bring to room temperature before serving.

this week's recipes
simply delicious

farm & garden notes
hi, march

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.