A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Farmer’s Market Discovery Salad

Farmer’s Market Discovery Salad

We went down to Kansas City’s City Market on Saturday.  I had some specific things I was looking for, but naturally I checked out all the vendors.

One farmer had these little tiny green veggies that looked sort of like miniature watermelons.  They were about the size of a green grape.  My friend who was with us wanted me to buy them so she could taste them, and so I did.  The I immediately forgot what the farmer told me they were called.  Upon googling, I saw a few names for them-Mexican Cucumbers, Mexican Sour Gherkins, and a favorite—Mouse Melons.

They taste like cucumbers, but with a definite lemony tart flavor.

They are great just to snack on, but I also wanted to make a salad.

I had some cherry tomatoes from my container garden, as well as oregano from my herb pots.  There is a salad I like that I make with cucumbers and red onions, with a lemon oregano vinaigrette, so I decided to go in that direction since I had red onion in the pantry as well.  I also wanted to make it a dinner salad, and had some leftover rotisserie chicken in the fridge, so I chopped up some chicken breast.  I wanted a little garlic flavor too, so I crushed some cloves of garlic. 

I whisked together two tablespoons of lemon juice, two tablespoons of olive oil, and a tsp of salt.

I really wanted the ingredients to soak up the flavors, so I piled them in a Pyrex dish.

Then added several sprigs of fresh oregano and tossed it all together.  Then I covered the dish and put it in the fridge.

The original salad I was loosely basing this on had feta, so I added some feta cheese as well.  Feta is pretty salty, so I probably could have left the salt out of the vinaigrette.


Farmer’s Market Discovery Salad

1 Cup Mexican Cucumbers/Mouse Melons – sliced in half or quartered depending on size

1 Cup Cherry Tomatoes – sliced in half or quartered depending on size

1/2 medium red onion – finely diced

3-4 sprigs fresh oregano

1 cooked chicken breast – cubed

4 or 5 cloves garlic – peeled and crushed

Feta crumbles


Whisk together:

2 Tablespoons each lemon juice and olive oil

1/2 – 1 tsp salt (if using feta, you may want to go with slightly less salt)

If you don’t have fresh oregano, use 1 tsp of dry oregano in the vinaigrette.

Toss all the salad ingredients along with several springs of oregano with the vinaigrette, cover and put in the fridge to let all the flavors blend.   Certainly you can eat right away, but I had mine about 1 1/2 hours later and the flavors of the oregano and the garlic, along with the lemon, were nicely distributed through the salad.

Remove the garlic cloves and the garlic, place in a salad bowl, and top with feta cheese if you like.

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