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.

Jalapeño-Corn Salad

Crisp, crunchy and spicy, this side salad is even better the second day!

Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 jalapeno pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper

Method:
1. Combine the corn, tomato, peppers, jalapeno, sweet onion and garlic in a small mixing bowl.

2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.

Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!

Summer Splendor Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom and rainbow slicing tomatoes, plus Pain au Levain bread, farm-fresh eggs, garden-grown herbs and an easy-drinking red wine, all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from summer squash to Romano beans, plus fresh-picked blueberries, finishes off this bright and beautiful lineup.

Here are a few recipe ideas for the week:

Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Romano Beans with Caramelized Onions
These beautiful beans are tossed with jammy onions and fresh parsley.

Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!

Rainbow Tomato Salad

Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.

Ingredients:
3 ripe rainbow slicing tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.

2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

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