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Market Basil Melon Salad with Goat Feta
1 bunch holy basil (JBG Organics), de-stemmed, leaves whole
1 container feta cheese (Texas Bee Tree or Pure Luck Dairy Farm), drained and crumbled
1 Israeli melon, (Oma and Opa’s Farm), peeled, seeded, cut in chunks
1 watermelon radish (JBG Organics), sliced into thin matchsticks
3 pickling cucumbers (Engel Farm), sliced thin
3-5 shishito peppers (JBG Organics), sliced thin
1 white pomegranate (JBG Organics) seeded
1 handful Nut Crunch (Jake & Jubi’s Snack Co.)
Dressing
1/2 cup extra virgin olive oil (Texas Hill Country Olive Co)
1/4 cup vanilla fig balsamic vinegar (Texas Hill Country Olive Co)
2 T seasoned rice wine vinegar
1-2 cloves garlic, (Oma and Opa’s Farm) minced fine
1 stalk lemongrass (JBG Organic) peeled, crushed, minced
cracked black pepper to taste
In an ample mixing bowl, whisk together oil and vinegars. Stir in seasonings. Set aside.
Note: For full flavor, dressing can be prepared up to 24 hours ahead.
Assemble salad — basil, feta cheese, melon, radish, cucumber, and peppers, on a serving platter. Top with pomegranate and Nut Crunch. Dress, then toss lightly and serve.
