Each summer, Grand Rapids celebrates the great dining options in the city with Restaurant Week GR.
70+ restaurants are participating in this year's event, including The Green Well.
We invited them in studio to show us some of what they have for their customers. Their chef, Derek O'Neil also provided a fun recipe you can try at home.
Heirloom tomato and melon panzanella salad
- 1 heirloom tomato large dice
- 1/4 c honey dew small dice
- 1/4 c watermelon
- 1/4 c torn focaccia chunks lightly toasted
- 1 head Bibb lettuce
- Sprinkle of parmesan cheese
- 1/4 c yogurt dressing.
For the yogurt dressing
- 1/2 c Greek yogurt
- 2 T honey
- t salt
- T Dijon mustard
- T chopped fresh basil
- The zest and juice of one lemon.
Dress tomato, toasted bread and melon in dressing.
Place on top of Bibb lettuce.
Sprinkle with Parmesan and sea salt.
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