Growing Greens Heritage Lettuce Recipe

Thinly slice 1/2 red onion. Place slices in a small heat-proof bowl or jar.

Combine 3 tbs white wine vinegar, 3 tbs water, 1 tsp sugar, 1/2 tsp kosher salt and 4 peppercorns (if using) in a small saucepan. Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour the warm pickling liquid over the sliced onions, pressing them down so they’re submerged. Let cool to room temperature (about 20–30 minutes) then refrigerate if not using immediately. Onions will be ready in 20 minutes and keep refrigerated for up to 1 week.

Wash and dry 1/2 cup packed fresh basil leaves. In a blender or food processor, combine basil, 2 tbs champagne vinegar, 1 tbs lemon juice, 1 tsp Dijon, 1 tsp honey, 1/2 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper.

With the motor running, stream in 6 tbs olive oil until emulsified and smooth. Taste and adjust seasoning—add a little more lemon for brightness or a pinch more salt if needed. Transfer vinaigrette to a small jar and refrigerate until ready to use (bring to room temperature and whisk before dressing).

Prepare produce: rinse and thoroughly dry 6 cups heritage lettuce; cut Bradford watermelon into 1/2" cubes to make about 1.5 cups; slice 2 McLeod peaches into 8–10 wedges each; quarter or slice 2 heirloom tomatoes into chunky pieces.

Cube 1 cup day-old zucchini bread into 3/4" pieces. If you prefer the bread a bit crisp, toast the cubes in a 350°F (175°C) oven on a baking sheet for 8–10 minutes until slightly firm but not browned heavily. Cool.

In a large mixing bowl, gently toss the lettuce with about 2.5–3 tbs of basil vinaigrette to lightly coat the leaves. Start with less—you can always add more when plating.

Arrange dressed lettuce on a large platter or divide among 4 plates. Scatter watermelon cubes, peach slices, and heirloom tomato pieces evenly over the greens.

Drain pickled onions and scatter a few tablespoons across the salad where you like a bright, tangy pop.

Sprinkle 3 oz crumbled Split Creek feta evenly over the salads, then add the toasted zucchini bread cubes for texture.

Finish with chiffonade of fresh basil leaves and 2 tbs toasted sunflower seeds or shelled pistachios for crunch.

If desired, drizzle any remaining basil vinaigrette sparingly over the plated salads (about 1/2–1 tbs per serving) and finish with a few turns of freshly ground black pepper.