Watermelon Feta Salad

Watermelon Feta Salad

by Christina Cherrier, Eatwell 101

Ingredients:

• 1 small seedless watermelon, diced

• 1/2 small red onion, thinly sliced

• 1/3 cup extra-virgin olive oil

• 1/2 cup fresh lime juice

• Salt and fresh cracked black pepper

• Feta cheese, crumbled

• 1/4 cup fresh cilantro, chopped

• (optional) pinch of cayenne or half a finely chopped jalapeno, to taste*

Recipe:

1. Soak sliced red onion in cold water for about 5 minutes, then drain and pat dry. This will help get rid of the onion’s pungent flavor.

2. Mix oil, lime juice, salt, and pepper, and optional spice* in a jar with a tight-fitting lid. Shake to emulsify, taste and adjust seasoning.

3. Add watermelon to a salad bowl or a shallow serving plate. Top with crumbled feta and garnish with red onion and cilantro. Add a good drizzle of the lime dressing. Enjoy!

Corn Summer Salad

Corn Summer Salad

Thanks to Selene Jones, Member-Owner, for sharing this recipe.

Because we published Selene’s recipe, selene will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! submit recipes to marketing@peoples.coop

Growing up, summer was always my favorite time of year. Summer meant no school, days spent in the public pool, sleepaway camp, and all my favorite fruits and veggies. I still love summer, except work doesn’t stop, I haven’t found an adult sleepaway camp, and I can’t spend every second at the pool. One thing that hasn’t changed is my excitement for all my favorite seasonal fruits and veggies finally being available at the farmers’ markets. 

Fresh corn is one of my absolute favorite summer foods. Whether grilled, steamed, or raw, I can’t get enough corn in the summer. When I was in high school, my mom’s best friend brought over this corn summer salad for one of our summer BBQs, and my mind was blown. It had fresh corn, tomatoes, another one of my favorite fruits, basil, and a drizzle of olive oil. It was the perfect side dish for any summer meal. My mom’s friend gave us the recipe, and together, my mom and I made it almost every week all summer. 

When I think about corn salad, I think about community and how a simple dish can unite us. Last year I moved to a small house in South Tabor, to a quiet neighborhood where I didn’t know any of my neighbors. Slowly over the last couple of months, as the days got longer and hotter, I started to meet and connect with the little community on my block. Last weekend we had a block party, and I knew exactly what I wanted to bring. The corn salad was a hit and reminded me how food can play an essential part in bringing us together. 

There have been some tweaks to the recipe over the years, but the heart of it has stayed the same; corn and tomatoes with some olive oil and basil! I hope you share and enjoy this dish with your family and friends. It is perfect as a side for those summer potlucks and BBQs. Mix it with fresh spring mix to make it a more traditional salad. Or grill the corn before taking it off the cob to give it a smoky flavor. You can do so much with this recipe, so make it your own. 

Ingredients:

• 4 Large ears of fresh corn (shucked and sliced off the cob) 

• 1 basket of cherry tomatoes (halved)  

• 1 shallot (diced) (can substitute ½  red onion)

• 8-10 leaves of basil (roughly chopped) 

• 2 tablespoons olive oil 

• ½ teaspoon of salt 

• 1 lime or ½ lemon juice 

• Fresh pepper to taste 

• (Optional) Fresh mozzarella balls cut into bite-sized pieces 

• (Optional) One whole avocado (cut into small cubes) 

Recipe:

Shuck the corn and cut the corn off the cob into a bowl. Add the halved cherry tomatoes, diced shallot, roughly chopped basil leaves, olive oil, lime juice, salt, and pepper. Give everything a good mix. If you are adding mozzarella or avocado, throw those in the bowl and mix again. Serve and enjoy!

Radish, Pea and Asparagus Salad with Mint & Feta

I love this simple and quick recipe and think of this as my late spring/summer-time Greek salad. chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.

Serves 4

Variations:

Mix and match your vegetables

Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo.

Substitute 1/3 cup toasted seeds or nuts for the feta.

Ingredients

1 bunch radishes, washed, trimmed and cut into chunks

2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks

1 spring onion or about 1/4 cup any onion you have, chopped

4-5 asparagus spears, washed and thinly sliced on the diagonal

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

 

Directions

Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning

with vinegar and/or salt or oil. Gently toss in feta and serve.

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Tagged: snacks, simple, Parties, vegetarian

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Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Serves 4

Sauce Ingredients:

• ¼ cup tahini

• ¼ cup lemon juice (about 2 lemons)

• ¼ cup extra virgin olive oil

• 1 garlic clove, minced

• 2 tsp miso paste*

• 1 tsp maple syrup

• Fresh ground black pepper, to taste

Salad Ingredients:

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)

• 1 cup chickpeas

• ½ cup parsley, chopped

• ½ cup sheep’s milk feta (or any other kind of feta)

• ½ cup walnuts (optional)

Directions:

Combine all of the sauce ingredients into small bowl and whisk until uniform.

Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.

*If omitting miso paste, make sure to add salt, to taste.

Recipe and photo courtesy of Natalie Bickford.