1. Prep all ingredients and add to a large serving bowl.
2. Toss everything together, adjusting seasoning as desired.
3. Serve immediately, or chill for 30 minutes before serving.
For the dressing
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes
Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
Gently stir in the watermelon and feta cheese to serve.
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.
Serves: 2 to 3
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.