In the heat of August, my favorite use for CSA veggies is to do a range of cool summer salads, which don't require working with a hot oven and only rarely involve lettuce. I'm so enamored of Katchkie Farm's beautiful lettuces that I often don't do anything to it besides dressing it every so lightly with olive oil and salt. (I highly recommend using a mister for that purpose.)
I've also made my longtime favorite green bean, cherry tomato, and mint salad plus a newer favorite with cucumber, sliced onion, and parsley (recipes below). They're simple to prepare and refreshingly crisp, and stand in well as sides or a light lunch served with hearty bread. I also recommend serving them outdoors whenever possible!
Green Bean, Cherry Tomato & Mint Salad Recipe
- Large bunch of green beans
- Handful of cherry tomatoes
- 2-3 sprigs mint
- Olive oil
- Trim and blanch green beans - this is the only time you have to turn on the stove, I promise! Halve cherry tomatoes and pluck mint leaves off stems and, if desired, tear into smaller pieces.
- Toss blanched green beans, tomatoes, and mint together in a medium-sized bowl. Drizzle lightly with olive oil and sprinkle with salt. I prefer serving this salad at room temp, but it certainly works well chilled too.
Cucumber, Onion & Parsley Salad Recipe
- 1 large cucumber
- 1/2 medium onion
- 3 sprigs parsley
- 1 - 1 1/2 cups rice vinegar
- Thinly slice cucumber and onion, toss in a medium-sized bowl and cover with vinegar.
- Allow to marinate in the fridge for at least two hours, drain excess liquid (if necessary) and add fresh parsley leaves when ready to serve.