Serves six as a side dish.
For the dressing:
2 to 3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, more as needed
Salt and fresh pepper to taste
For the salad:
8 cups of 1 inch cubed watermelon
1 small red onion, thinly sliced
1/2 cup pitted black olives
3/4 cup crumbled feta cheese
8 basil leaves, cut into a chiffonade (stacked, rolled tightly, and cut into thin strips)
1/4 cup chopped fresh mint or parsley
Combine dressing ingredients in jar with a lid and shake well. Taste and adjust seasoning (it may need more lemon juice, oil, or salt, depending on your taste).
Place remaining ingredients in a bowl. Right before serving, add about half the dressing, gently mix, and taste, and adjust seasoning, adding more dressing, salt, or pepper as you see fit.
Nothing beats the heat like this sweet and salty salad which is equally at home at an elegant brunch or a casual picnic. You can assemble the entire dish a few hours ahead of time. Just hold off on adding the dressing until right before you serve it.
Adapted from smittenkitchen.com
These pickles are a FRESHFARM staff favorite. If you aren’t a garlic fan, you can omit this ingredient. We like them on sandwiches, chopped up and added to a salad, and straight from the jar!
Adapted from The Washington Post
Concentrating the peach juices before baking helps prevent the filling from being too runny. If you want to make a lattice, check out these step-by-step directions!
Summer squash and zucchini are abundant this time of year, and this delicious salad puts them to good use, along with salty feta, fresh mint, and a garlic lemon dressing. Perfect as a side dish for any summer gathering!
This delicious simple syrup can be used to make a blueberry soda or mocktail, or make it a cocktail with vodka or gin, sparkling water, and a squeeze of lemon. A sprig of mint or basil seals the deal. If you find seconds at the market, this is a great place to use them.
Fresh Picked Recipes
Contributed by FRESHFARM shoppers, staff, and Chef at Market partners