The season's first Frog Hollow Farm apricots (tree-ripened are best) work their magic in to this simple and tasty recipe with crushed cucumbers, sweet California-grown strawberries and fried Haloumi cheese. A drizzle of good quality, extra virgin olive oil rounds off all the flavors and ties them together in culinary harmony.
Recipe & Photo credit: Chef Mario Hernandez, Frog Hollow Farm culinary coordinator
Makes: 4 servings
2 apricots, de-seeded and sliced into 1/8ths
2 strawberries, hulled and cut into rounds
2 cucumbers, smashed under a kitchen towel into non-uniform pieces
4 ounces of Halloumi cheese, cut into cubes and sauté until browned in olive oil
Meyer lemon juice to taste
Kosher salt and freshly ground black pepper to taste
Chive blossom flowers for garnish (optional)
In a large mixing bowl, combine all the ingredients (except for the chive blossom flowers) and dress & season to taste. Garnish with the chive blossom flowers.