Farms, recipes, salad, summer, The Chesapeake Table

Video Demo: Summer Salad at the Howard County Fair

Thanks to Kathy Johnson and Karen Basinger with Howard County Department of Agriculture for hosting me at the Howard County Fair to talk about local food and share this refreshing salad. The Roving Radish, which produces meal kits using regionally sourced ingredients at very affordable prices, provided some of the local ingredients. If you live close to one of their pickup points, I encourage you to explore this easy way to eat fresh, local food.

In the meantime, try this recipe the next time you want to dress up your watermelon a bit. You can locally source just about everything in this salad except the lime juice and olive oil.

Watermelon Salad with Cucumber, Mint and Feta

3-4 cups watermelon (about 1 – 1.5 lbs), cut into bite-sized cubes
1 large cucumber, cut into bite-sized cubes
2 tbsps mint leaves, torn or cut in thin strips
3 oz. feta cheese (a saltier feta works well in this salad)
Juice of 1 lime, about 2 tbsps
2 tbsps honey
2 tbsps olive oil
pinch of salt and pepper to taste

If the cucumber seeds are large or the skin is tough, these may be removed, but it’s not necessary. Place the watermelon cubes, cucumber cubes, and mint in a large salad bowl. Crumble the feta cheese on top. Whisk the lime juice and honey together, then whisk in the olive oil, salt and pepper. Pour the dressing on the salad and serve immediately. Yields 6-8 refreshing servings!

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