Summer Salad with Mixed Greens
Serves: 6
  • A variety of fresh organic mixed greens, washed and torn into bite sized pieces.
  • English cucumber, ends removed, cored and sliced into ¼ in half rounds.
  • 3 cup Seedless Watermelon, cubed into bite sized pieces.
  • ½ cup thinly sliced sweet onion.
  • 1 Orange freshly juiced, approximately ½ cup.
  • ½ medium shallot, finely minced, about 1 tbsp.
  • ¼ cup good quality white wine,( I used Sauvignon Blanc because it is what I had on hand).
  • ¼ cup Bragg Organic Apple Cider Vinegar (in my opinion one of the best out there).
  • ¼ tsp sea salt.
  • ⅛ tsp freshly ground black pepper.
  • 6 tbsps Gorgonzola
  • 1 Pint of blackberries, rinsed and dried gently with paper towel.
  • Minced chives for garnish.
  1. Place sliced cucumber, cubed watermelon, and sliced sweet onion in large bowl and gently toss. Slip mixture into a large heavy duty ziplock bag. Close and set aside while you make vinaigrette.
  2. In small bowl add all remaining ingredients, except blackberries, Gorgonzola cheese, and minced chives, whisk until well blended.
  3. Reserve ¼ cup vinaigrette, refrigerate until it is time to assemble your Summer Salad.
  4. Pour remaining vinaigrette into ziplock bag over fruit and vegetable mixture. Close ziploc bag and carefully turn bag to saturate mixture well. Place in refrigerator and marinate for 30 minutes, turn bag and return to refrigerator to marinate for 30 minutes more.
  5. Assemble salad by placing salad greens onto 6 chilled salad plates.
  6. Divide marinated fruit and vegetables evenly and atop the salad greens.
  7. Sprinkle each with 1 tbsp Gorgonzola and a 3 to 4 blackberries (depending on size).
  8. Drizzle reserved vinaigrette over each salad.
  9. Top with freshly ground black pepper, and a sprinkle of sea salt, if desired.
Recipe by Pure Grace Farms at