Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
1½ cups cooked farro, quinoa or other grain of your choice
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
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.
Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, cherry tomatoes and fingerling potatoes, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both Northwest and Provençal provisions to create your own version of the famous salad, plus a Pain au Levain baguette, farm-fresh eggs, a stunning summer bouquet, and beautiful seasonal stone fruit like cherries and apricots. Cheers!
Here are a few recipe ideas for the week:
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
4 cups mixed spring salad greens, such Little Gem and Cegolaine
1 slicing cucumber, peeled and cut into bite sized chunks
4 mini peppers, seeded and chopped
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
1. Place the greens, peppers and cucumber all in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
This salad packs in the flavor!
1 large bunch broccolini, trimmed of tough ends
¼ cup olives of your choice, pitted and chopped
¼ cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
1. Cook the broccolini until just tender in salted boiling water. Drain and let cool.
2. Stir the lemon juice, salt and pepper together in a large bowl.
3. Add the broccolini to the bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and sun-dried tomatoes, toss gently.