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Recipes Fresh From The Farm

Watermelon, Onion, Fig, and Feta Salad

Chef John Ash.
Serves 6

  • 2 small sweet red or white onions, peeled, cut into 1/4” thick rings and soaked in ice water for 30 minutes if necessary
  • Raspberry vinaigrette (recipe follows)
  • 2 bunches young watercress or other peppery green, woody stems discarded
  • 8 cups chilled seeded watermelon, cut into 1” cubes (use both red and yellow watermelon, if available)
  • 6 large ripe fresh figs, sliced or quartered
  • 3 ounces or so drained feta
    Garnish: Mint springs

Drain onions, pat dry and separate into individual rings and pour vinaigrette over. Marinate onions for at least 30 minutes refrigerated.

On chilled plates, arrange a bed of watercress and top with cubed watermelon. Arrange onions and figs attractively around and drizzle vinaigrette over. Place feta on top and garnish with mint leaves. Serve immediately.

Raspberry Vinaigrette

  • 1 tablespoon finely minced shallots or green onions
  • 1/4 cup raspberry or other fruit vinegar
  • 1/4 cup raspberry puree made from either fresh or unsweetened frozen berries, strained to remove seeds
  • 1/4 cup fresh orange juice
  • 2 teaspoons honey (or to taste)
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Quickly whisk the shallots, vinegar, raspberry puree, orange juice, honey and oil together to make a smooth mixture. Season to taste with salt and pepper.