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

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)
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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