Basic Kitchen is launching its third annual Salad Project, a six-week celebration of local businesses, fresh seasonal produce and food education.

From Aug. 1-Sept. 11, Basic Kitchen partners with a new guest each week, including advocates from the Green Heart Project, educators and chefs. These “salad artists” will use fresh and in-season produce from local producers to create a weekly special.

This year’s participates include Jeni Lata, chef and founder of TK Test Kitchen; Ms. Inez Washington, cafeteria manager of Mitchell Elementary; Michael Toscano, chef and founder of La Farfalle; Lou Hudson, Memminger Elementary School counselor and Green Heart Project coordinator; Maryam Ghaznavi, chef and owner of Malika Pakistani Canteen; and Anne Bello, an educator for the Green Heart Project. 

Basic Kitchen will also work with local farmers and producers, including Bradford Farms, Growfoods Carolina, International Gourmet Foods, Kings Tide, Limehouse Produce, Mrs. Paula’s, Sysco and Wishbone for this year’s Salad Project. Highlights include white shrimp and butterbean salad, fig, farro and burrata salad and a Kabuli Chana salad.

The Salad Project culminates with an ultimate salad celebration Sept. 14 with a garden party at Basic Kitchen. The party will provide samples of all the salad artists’ creations and cocktails.

Basic Kitchen is located at 82 Wentworth St. and is open for lunch from Mon. to Fri. from 11 a.m.-3 p.m. and dinner Sun. to Thurs. from 5-9 p.m. and Fri. and Sat. 5-10 p.m.

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