Ingredients

• watermelon wedges
• tomato slices, halved
• cucumber slices, halved
• prosciutto slices, rolled in rosettes
• feta cheese, crumbled
• balsamic glaze
• fresh basil

Instructions

1. Slice watermelon into wedges.
2. Slice tomatoes in halves.
3. Slice cucumber in halves.
4. Roll prosciutto slices into rosettes.
5. Sprinkle with crumbled feta cheese.
6. Drizzle with balsamic glaze.
7. Garnish with chopped basil.

This is a delightful version of watermelon salad.  So cool and refreshing in the summer.

By KathyMillerTime

Ingredients

• 5-6 summer tomatoes of different sizes and colors, sliced.  I like heirloom tomatoes and cherry tomatoes.
• 1/3 cup fresh tarragon and dill, chopped
• 1/4 cup chives, chopped
• 1 jalapeño, thinly sliced
• 2 peaches, cut in wedges
• Fine quality feta cheese, thinly sliced from a block
• extra virgin olive oil
• sea salt
• champagne vinegar
• zest of 1 lime
• juice of 1 lime
• coconut oil
• 1/3 cup of kasha
• fresh cracked black pepper

Instructions

1. Combine dill and tarragon in a small bowl.
2. Chop half of the jalapeno slices and add to bowl.
3. Drizzle in olive oil and vinegar and a sprinkle of sea salt
4. Add lime zest, saving a little to garnish with.
5. Squeeze half the lime juice in
6. Toast kasha with coconut oild and add a dash of salt over medium heat (optional)
7. Layer sliced tomatoes and peaches on a platter.  Drizzle with herb olive oil mixture.
8. Place slivered feta cheese on top.
9. Add rest of jalapeño slices and sprinkle with chives.
10. Sprinkle with toasted kasha if using.
11. Zest some more of the lime and squeeze the second half of lime juice.
12. Drizzle with more olive oil mixture and serve.

By KathyMillerTime
Athena Calderone with eyeswoon

Ingredients

• 6 ripe garden tomatoes, sliced
• 1/2 cucumber, thinly sliced
• kernels from 1 cooked ear fresh corn
• 2 bacon slices, cooked and crumbled
• 1 tablespoon fresh chives

For the dressing

• 1/3 cup whole buttermilk
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• lemon zest
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sliced fresh chives
• 1 tablespoon fresh dill, chopped
• 2 teaspoons chopped fresh tarragon

Instructions

1. Arrange the sliced tomatoes and cucumber slices on a platter.
2. Drizzle with half the dressing.
3. Sprinkle with the corn and bacon.
4. Garnish with chives.  Serve with extra dressing on the side.

For the dressing

1. Combine buttermilk, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, chives, dill and tarragon in a blender.
2. Blend until smooth.

Notes

I've rediscovered whole buttermilk for dressings. The dressing is delicious and can be refrigerated up to 1 week.  Try using on other salads

By KathyMillerTime
The Southerner's Cookbook by Garden & Gun