Summertime is fully upon us, and summer crops are ripe for the picking. Whether you’re harvesting from your own garden (if not, we can help change that!) or are frequenting your local farmer’s market, it is not a time of year that you want to miss out on.

What to do with all of the cucumbers and tomatoes? So many cucumbers and tomatoes… Eating them fresh off the vine is never a bad option, but maybe sometimes you want to mix things up.

The Summertime-Harvest Kitchen Sink Salad recipe is here to help.

In full disclosure, this recipe is very easy. We promise that the fresh-from-the-garden flavor explosion won’t reflect the lack of effort.

Ingredients:

• Greens of your choice (Swiss chard is a great summertime green that you can collect from your garden — skip the slimy, bagged grocery store greens!)

• Cucumbers

• Tomatoes

• Peppers - hot and sweet both work!

• Onion

• Olive Oil

• Salt and pepper

• Garden herbs - basil, oregano, parsley, fennel, dill… whatever you have on hand!

• Anything else from your garden! Carrots, baby beets, zucchini… anything but the kitchen sink.

• Optional for Greek-inspired flavors:

  • Lemon

  • Olives

  • Feta cheese

Instructions:

• Top your greens with your selected assortment of veggies, sliced any way you want them!

• When your salad is fully assembled, toss or drizzle with your preferred combination of olive oil, salt + pepper, garden herbs, and optional Greek-inspired ingredients.

• (Told you this was too easy.)

Slicing tips:

• Cucumbers - slice into medallions OR slice lengthwise into quarters or smaller, then slice across the long pieces to make triangular, bite sized cuts

• Tomatoes - cut cherry tomatoes in half, or dice larger tomatoes to the desired size

• Peppers and carrots - slice lengthwise into slivers. Leave them that way, or dice into small squares

• Onions and baby beets - dice or cut into strips, depending on preference (yes, you can eat raw beets, and they are extra good for you that way!)