Late Summer Garden Fruit Salads

The end of summer is the perfect time to enjoy some fan favorites from the garden. These recipes don’t require any heat to keep you (and your kitchen) cool!

Watermelon Mint Salad

This is perhaps the simplest recipe out there – as it only requires two ingredients that both grow from your garden: watermelon and mint.

Watermelon is at peak ripeness when the small curled tendril at the base of the watermelon’s stem turns dry, brown, and brittle. Harvest a fresh watermelon from your Learning Garden along with a handful of fresh mint leaves. Cut the watermelon into bite-sized cubes and roughly chop the mint leaves with a knife or scissors. Add the watermelon cubes and the mint leaves to a large bowl and mix!

You and your students will love this refreshing and sweet summer snack!


Easy Caprese

When we think of summer gardens, or even gardening in general, one of the first veggies that typically comes to mind is tomatoes! In August, many of our summer Learning Gardens are producing more tomatoes than we know what to do with. Here’s a way to put those yummy tomatoes to good use!


  • 4 cups of tomatoes (can be halved cherry tomatoes or chopped larger tomatoes)
  • 1 cup fresh basil (chopped)
  • 8 ounces mozzarella balls
  • Olive oil (just a drizzle)

Add the prepped tomatoes, basil and drained mozzarella to a bowl. Toss gently with a drizzle of olive oil – always start with less and add more as necessary. This makes a delicious and flavorful side or snack.


Cucumber Salad

The star of this simple dish is a cucumber from summer garden harvests! Harvest them as soon as possible if your cucumbers are starting to turn white or yellow – that means they’re becoming overripe!


  • 4 cucumbers (about 2 pounds, thinly sliced)
  • 1 small red onion (thinly sliced)
  • 1 cup white vinegar
  • 1 ½ tablespoons salt
  • 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
  • 1 teaspoon sugar
  • 2 teaspoons dried or 2 tablespoons fresh dill

Toss the cucumber and onion with salt in a colander and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water. In a separate bowl, combine the vinegar and sugar and stir well. Add the cucumbers and onions and toss to coat. Stir in the dill and serve!