Recipes: Farmers market marvels

Make the most of late-summer produce with salads and bruschetta!

Watermelon Cucumber Salad with Basil Honey Dressing

Makes 5 servings.

Salad:

2 cups watermelon, diced

2 medium cucumbers, thinly sliced and quartered

1/3 cup red onion, diced

Dash salt

Dressing:

3 tablespoons extra-virgin olive oil

2 1/2tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon sugar

1/2 cup fresh basil leaves

In a large bowl, toss together watermelon, cucumber and onion, and lightly salt. For dressing, place all ingredients in a food processor, and pulse until smooth. Pour dressing on salad, tossing to coat evenly, and serve.

Chopped Black-Eyed Pea Salad

Makes 6 servings.

Salad:

• 1 (15.5-ounce) can black-eyed peas, drained
• 2 cups cooked corn, (canned or cut off cob)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 stalks celery, diced
• 1/3 cup red onion, diced
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons fresh basil, chopped
• Salt, pepper to taste

Dressing:

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons canola oil
• 1 heaping tablespoon sugar
• 3 tablespoons apple cider vinegar

In a large bowl, toss together all salad ingredients.

For dressing, whisk all ingredients together in a small bowl until sugar dissolves. Stir dressing into salad. Cover and refrigerate for at least 2 hours.

Notes: Great as a side with barbecue or even served on tacos, this salad is best made a day in advance. Cilantro can be used instead of one or both herbs.

Bruschetta

Makes 4 servings.

Topping:

• 2 1/3 cups fresh tomatoes, diced
• 1/4 cup red onion, minced
• 1/2 cup basil, sliced
• 1/4 teaspoon salt
• 2 small garlic cloves, chopped
• 1 1/4teaspoons balsamic vinegar
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon Italian seasoning or oregano (optional)

Crostini:

• 2 large garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 French baguette
• Salt

For topping, combine all ingredients in a medium bowl, and set aside.

For crostini, add garlic to olive oil, and allow to rest for 10 minutes. Heat oven to 400. Slice bread into thin rounds; brush with olive oil. Place on a parchment-lined baking sheet, and bake for 5-7 minutes or until desired level of crispiness. Sprinkle with salt to taste. Serve with topping.

Note: Enjoy this recipe while the tomatoes are ripe and the basil is sweet!