2. Sprinkle with chopped fresh mint and chopped red onion.
3. In a cup, with a fork, blend olive oil, sherry vinegar, honey, lemon juice, and Aleppo pepper.
4. Pour blended mixture over salad; season with kosher salt and toss gently with a rubber spatula.
Makes 4 servings
Photography by Felicia Perrett
Originally published in Organic Gardening magazine, August/September 2014