5 Summer Salads to Make From Your CSA Box

The best summer salads aren’t built around lettuce. At Farmsustaina our summer crops — cucumbers, herbs, tomatoes, peppers, and more — come in from June through August. Here are five salads to make as the season fills out, matched to when each ingredient will be at the stand.

1. Smashed cucumber salad (Marketmore cucumbers ready mid-June)

Smash whole cucumbers with the flat of a knife until they crack and split, then tear into rough pieces. Salt generously and let sit 10 minutes to draw out water, then drain. Dress with rice vinegar, sesame oil, a little soy sauce, garlic, and chilli flakes. Top with toasted sesame seeds. The rough, irregular texture holds dressing far better than slices ever do.

2. Herb and grain bowl (dhania/cilantro ready mid-June)

Cook farro or bulgur wheat and let cool to room temperature. Fold in fresh dhania (cilantro) and any other herbs generously — treat them as vegetables not garnishes. Add diced cucumber, halved cherry tomatoes when in season, and a handful of toasted walnuts. Dress with lemon juice, olive oil, and a small amount of pomegranate molasses if you have it. An excellent meal prep base that holds in the fridge for three days.

3. Tomato and herb panzanella (cherry and beefsteak tomatoes ready mid-July)

Tear stale bread into chunks and toast until crisp. Halve cherry tomatoes, salt and let sit 15 minutes. Combine bread and tomatoes with their juices, add torn basil, sliced red onion, and dress with red wine vinegar and olive oil. Let it sit 20–30 minutes before serving so the bread absorbs the tomato. This is one of those dishes that gets better the longer you wait — and worth every day until our tomatoes are ready.

4. Pepper and bean salad with cumin dressing (sweet peppers ready mid-July)

Blanch green beans until just tender and cool immediately. Char peppers directly over a flame or under a broiler until blistered, peel, and slice. Combine with the beans, canned chickpeas, red onion, and a dressing of olive oil, lemon, ground cumin, and a pinch of smoked paprika. Finish with fresh coriander. Substantial enough for lunch on its own.

5. Kale and cucumber salad with lemon tahini (kale available now)

Massage a bunch of Farmsustaina kale with a pinch of salt and a squeeze of lemon until it softens and darkens — about two minutes. Add sliced Marketmore cucumber, toasted sunflower seeds, and a dressing of tahini, lemon juice, garlic, and water to thin. This is the salad you can make right now with what’s at the stand, and it’s one of the best things you can do with fresh kale.

Follow our Facebook page for weekly stand updates as more crops come in through June and July. For more on making the most of a full box, see our guide to using everything before it wilts.

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