August Interlude Salad

Why not enjoy a salad with the season’s best? August is a delicious month with fresh fruit, vegetables, and herbs. At their peak freshness, naturally vibrant, plentiful, and reasonably priced. Thanks to their seasonality, local Midwest farmer’s markets are abundant with blueberries, raspberries and peaches, cucumbers, corn, peppers, tomatoes & zucchini. Add your favorites and enjoy. Serves 8 as an appetizer, 4 as a main dish lunch. 

 

Simple Ingredients 

  • 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil 

  • 1/4 cup Villa Graziella Organic Gold Balsamic Vinegar 

  • 1 tablespoon Villa Graziella Organic Tuscan seasoning blend for vegetables 

  • 8 cups fresh mixed greens-washed and dried 

  • 1/2 cup fresh blueberries washed & dried 

  • 1/2 cup fresh raspberries strawberries washed & dried 

  • 1/2 cup sliced cherry tomatoes 

  • ½ cup corn or sliced peppers or zucchini 

  • 4 oz goat cheese optional 

  • Pecans, pistachios or walnuts to garnish optional 

  • 1 teaspoon each sea salt & fresh cracked pepper 

 

Easy Directions 

  1. Toss mixed greens in a large bowl set aside.  

  1. In a separate bowl mix Tuscan seasoning blend, salt, and pepper with vinegar. 

  1. Slowly whisk in olive oil to seasoning and vinegar until an emulsion forms, set aside. 

  1. Add berries, tomatoes, to bowl with greens, followed by goat cheese and nuts. 

  1. Just before serving, whisk dressing again, drizzle over the salad and gently toss. 

  1. Taste for seasoning and adjust if necessary. 

  1. Lightly toss again, serve immediately on chilled plates or salad bowls. 

Source: Bildner, Elisa Spungen The Berkshires Farm Table Cookbook, WW Norton & Company 20

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