Maecenas nisl diam, condimentum vitae sagittis nec, maximus at magna. Mauris non eros dui. Maecenas varius elementum magna, et molestie elit efficitur et.
Suspendisse volutpat euismod arcu suscipit maximus. Sed vel convallis odio. Suspendisse pulvinar dignissim orci bibendum laoreet. Suspendisse sed nisi id dui tincidunt sollicitudin eu eget metus. Nunc et metus non libero tempus eleifend vel eget tortor. Praesent ultricies varius elementum. Praesent volutpat aliquet leo, mattis sagittis felis consequat eu.
Quisque sed nunc eu arcu cursus accumsan. Praesent eleifend placerat porttitor. Mauris ornare mauris ac neque luctus mattis. Morbi ac nisl accumsan, imperdiet mauris a, commodo dolor. Sed laoreet pharetra eros vulputate molestie. Sed nec efficitur neque, at tristique ex. Aliquam vitae risus interdum sapien euismod molestie. Fusce mattis lacus ligula, a pretium augue vulputate quis.
The best way to get in all your veggies
Take this as an inspiration to discover something new this summer!
Donec placerat venenatis lectus ac imperdiet. Vivamus quis sollicitudin augue. Aliquam efficitur eros enim, pulvinar varius sem tempor at. Fusce maximus ligula sit amet lorem maximus, quis tempor mauris aliquet. Aliquam sagittis aliquam tristique. Duis magna nunc, aliquam feugiat purus et, pretium accumsan est.
Cras a massa sit amet nisl faucibus mattis. Morbi iaculis aliquet metus in accumsan. Mauris risus diam, rhoncus id massa at, dignissim tincidunt nunc. Phasellus imperdiet ex vel ante pulvinar commodo. Nulla quis pellentesque felis. Mauris aliquam tortor ac ligula pretium mollis.
Time: 20 minutes
- 1 garlic clove
- 2 lemons
- ¼ cup buttermilk
- 8 Tbsp. extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 English hothouse cucumber, halved lengthwise, cut crosswise into 1½” pieces
- 4 scallions, thinly sliced on a diagonal
- 6 oz. sugar snap peas, trimmed, thinly sliced on a diagonal (about 2 cups)
- 2 1”-thick slices round country-style bread
- 1 bunch asparagus, trimmed, sliced on a diagonal into 2” pieces
- 1 cup (packed) tender herb leaves with tender stems (dill, mint, basil and/or parsley)
- 4 oz. feta
Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add to salad.
Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.
Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.