Cucumber and Tomato Salad with Melon Dressing and Viking Potato, Corn & Pepper Side Dish

It's Week 4 and your veggies are about to have a big rowdy summer party on your plate. Let's get things started, shall we?

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Melon Dressing

  • 1/2 small melon (cantaloupe or other kind), puréed & strained

  • 1 cup EVOO

  • 1 hot pepper, minced

  • 1 banana pepper, minced

  • S&P to taste

Emulsify melon juice and EVOO by shaking in a large glass jar with a lid. Add next three ingredients. Shake again. Set aside.

Potato, Corn & Pepper Side Dish

  • Purple viking potatoes, cubed

  • Mix of sweet and hot peppers, diced

  • Corn kernels cut from two cobs

  • S&P to taste

Blanch potatoes: Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add potatoes. Boil for 2-5 minutes, or until potatoes can be pierced with a fork. Transfer potatoes from pot to ice water, and remove from water when slightly cooled. Sautée peppers and corn kernels. Add blanched potatoes and S&P.

Cucumber & Tomato Salad

  • 1 cucumber, peeled and sliced

  • Cherry tomatoes, halved

  • Splash of EVOO and vinegar of choice

  • S&P

  • Lettuce Blend

  • Melon Dressing

  • Slice of cantaloupe or watermelon

  • Fresh basil

Stir together cucumber, tomatoes, EVOO, vinegar, and S&P. Toss lettuce with cucumber/tomato mixture and melon dressing. Serve atop slice of melon and sprinkle with ribbons of fresh basil.

RecipesCarly Demler