With plenty of summer barbeques to go, bring this light and refreshing summer salad made from local ingredients. Stop by the Hanover Famer’s Market, every 3rd Sunday thru November featuring these small businesses and many more. Thanks to Hale Bone Broth for this delicious recipe!
Ingredients:
1 pint cherry tomatoes, halved ( Stargazer Hollow Farm)
2 medium farm-fresh cucumbers, thinly sliced (Frietas Farm)
1/4 cup pesto (Lara’s Cuisine)
4 oz goat cheese, crumbled (Say Cheese)
1/4 cup red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste (Or Hippy Pilgrim Original)
Fresh basil leaves for garnish
1. Prepare the Vegetables: Halve the cherry tomatoes, thinly slice the cucumbers and red onion.
2. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Assemble the Salad: In a large salad bowl, combine the cherry tomatoes, cucumbers, and red onion. Drizzle the olive oil and balsamic vinegar dressing over the vegetables and toss to coat evenly. Add the pesto to the salad and gently mix until the vegetables are well-coated.
4. Add the Goat Cheese: Sprinkle the crumbled goat cheese over the salad.
5. Garnish with fresh basil leaves and serve