Fresh recipe for Marian feasts: Mary’s Garden Salad

As we celebrate two special Marian feast days in August – the Solemnity of the Assumption of the Blessed Virgin Mary on August 15th and the Queenship of Mary on August 22nd – I invite you to honor her with a dish that reflects both summer’s bounty and her divine grace: Mary’s Garden Salad. 

This salad features tender mixed greens, fresh basil, mint, cool cucumbers, perfectly ripe peaches, bright blueberries, and creamy goat cheese. To finish, the salad gets tossed together with a sweet-and-tangy honey-lemon vinaigrette. 

This dish showcases the best of summer’s vibrant produce and incorporates many symbols associated with Mary. Mint is often referred to as “Mary’s Mint,” while basil is known as the “Holy Communion Plant.” The golden yellow peaches represent Mary’s crown and radiate warmth; the goat cheese is a reminder of heaven and her Assumption; and the blueberries hearken to iconic Marian blue. Together, these ingredients beautifully represent Mary’s purity, divinity, and royalty. 

Mary’s Garden Salad 

Serves: 4 | Prep Time:15 minutes | Cook Time: 0

Ingredients:

• 10 oz. fresh mixed greens
• 2 ripe peaches, sliced or diced
• 6 oz. fresh blueberries
• ½ English cucumber, sliced 
• 4 oz. goat cheese, crumbled (any creamy cheese works, like feta or blue cheese)
• ¼ cup fresh basil, thinly sliced
• ¼ cup fresh mint, thinly sliced

Honey Lemon Vinaigrette 

• 2 tbsp. honey
• 6 tbsp. lemon juice, about 2 lemons
• 1-2 tsp. lemon zest
• 2 tsp. Dijon mustard 
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

Directions:

1. Make the vinaigrette: In a small mixing bowl, add the honey, lemon juice, lemon zest, and Dijon mustard. Whisk well to combine, then slowly stream in the extra-virgin olive oil while whisking constantly. Season with salt and pepper to taste. Set aside. 
2. To a large salad bowl, add the mixed greens, sliced peaches, blueberries, and sliced cucumber. 
3. Add about ⅓ of the vinaigrette to start, and toss to coat, adding more as needed to dress the salad. To finish, crumble the goat cheese over top, and finish with fresh basil and fresh mint. 
4. Serve immediately. 

Notes:

1. To prep ahead, store the vinaigrette, toppings, and greens separately.