Cool Summer Salad

July 6, 2009

Cool Summer Salad

Sara Jones, Tucson CSA

This recipe calls for a small dice, about 1/4” for the ingredients.
This helps the flavors meld and produces a nicer texture. If you
have the time, it is really worth the extra work. If not, roughly
chopped ingredients will work fine. If you have an extra large
Armenian cucumber, cut it into several 2 inch tall pieces, scoop
out most of the seeds and fill with the salad for a fancy, fun
presentation.

1/2 medium sized melon, peeled, seeded and diced small
1 small sweet onion, finely diced
1 small or ½ large cucumber, diced small
2 medium tomatoes, diced small
1-2 tablespoon red wine vinegar to taste
2 teaspoons good quality olive oil
Small handful crumbles goat cheese
Salt and pepper to taste

Mix together all ingredients, except goat cheese. Let salad sit at
least 30 minutes in refrigerator. Before serving, sprinkle with
cheese. Serve in cucumber cups or small bowls.

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