Market Recipe: Late Summer Salad with Melon, Basil, & Goat Feta

Posted on September 10, 2018 by Julia Keim

Late Summer Salad with Melon, Basil, & Goat Feta

1 bunch basil, de-stemmed, leaves whole (Bouldin Food Forest)

1 container feta cheese, drained and crumbled (Pure Luck Dairy Farm)

1 melon – Cantaloupe or Honeydew work well – peeled, seeded, cut in chunks (Bouldin Food Forest or VRDNT Farms)

1 watermelon radish, sliced into thin matchsticks (optional)

3 cucumbers, sliced thin (Bernhardts Farm or Bouldin Food Forest)

3-5 shishito peppers, sliced thin (Bernhardt’s Farm)

1 white pomegranate seeded (if available)

1 handful chopped pecans (Yegua Creek Farms)

Dressing

1/2 cup extra virgin olive oil (Texas Hill Country Olive Co)

1/4 cup vanilla fig balsamic vinegar (Texas Hill Country Olive Co)

2 T seasoned rice wine vinegar

1-2 cloves garlic, minced fine (Fruitful Hill or Bernhardt’s Farm)

1 stalk lemongrass peeled, crushed, minced

cracked black pepper to taste

In an ample mixing bowl, whisk together oil and vinegars. Stir in seasonings. Set aside.

Note: For full flavor, dressing can be prepared up to 24 hours ahead.

Assemble salad — basil, feta cheese, melon, radish, cucumber, and peppers, on a serving platter. Top with pecans. Dress, then toss lightly and serve.

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