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Cook-off Recipe: Cold Veggie Confetti with Feta Cheese

I've been traveling in England for the last two weeks, and that means that I've had my fare share of Cotswold cheeses, cured meats and fish n chips. The minute the plane touched down on home soil, I knew it was time for some fresh veggies! Good thing my neighbor dropped off our Parker Farm CSA share last night:

1 bunch golden beets, 1 bunch carrots, 1 bunch kale, 2 zucchini, 3 cucumbers, 2 pounds new potatoes, 1/2 pound roma beans and 1 bunch red spring onions.

Heat wave be damned, here's how I kept it cool in the kitchen.

Cold Veggie Confetti with Feta Cheese

Serves two


2 medium zucchini, sliced into ribbons using a veggie peeler

3 medium golden beets, roasted and sliced thinly

1 large tomato, cut into chunks

1/2 red spring onion, sliced thinly and soaked in cold water for 15 minutes to take the edge off

3 T. shredded fresh peppermint, extra leaves for garnish

2 T. extra-virgin olive oil

2 t. balsamic vinegar

salt and pepper to taste

Combine all ingredients and serve chilled with a good quality sheep's or cow's milk feta cheese, sliced thinly into "steaks".



Views: 124

Comment by Caroline Malcolm on July 22, 2011 at 11:49am
I want that right now. Yum!! Summer for dinner!
Comment by Shellie A. Gades on July 29, 2011 at 12:39pm
That looks delicious!


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