This is one of my favorite salads to make in the summer when the farm stands are overflowing with fresh veggies. For me, this season’s cooking is all about simplicity—easy to throw together and filled with texture and flavor.
Look for colorful varieties of cherry tomatoes, the sweeter the better. To make this more of a meal, add cooked grains like quinoa or farro or some protein – salmon is my favorite here! A creamy goat cheese or sweet juicy blueberries would also be delicious additions. It’s infinitely adaptable, too, get creative with what you find at the market. This past weekend I found some flowing chives at the market and I couldn’t resist sprinkling in the purple blossoms. The simple vinaigrette I’ve listed below is lovely with all the fresh veggies, or try my favorite green goddess!
Chopped Market Salad
Description
This is one of my favorite salads to make in the summer when the farm stands are overflowing with fresh veggies. For me, this season’s cooking is all about simplicity—easy to throw together and filled with texture and flavor.
Ingredients
Adapted from Peter Berley
Salad
baby gems or romaine
cucumber , peeled seeded and diced
cherry tomatoes, halved or quartered
corn
walnuts, lightly toasted
avocado , diced
torn basil, mint
Sparkling Vinaigrette
3 tablespoon sparkling or white wine wine vinegar (red wine vinegar works too!)
1 tablespoon lemon juice
1 small shallot or red onion finely diced
1 teaspoon honey
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions
1. In a small bowl, combine the shallots, lemon juice, and vinegar. Let stand for 10 minutes. Whisk in honey and then slowly whisk in olive oil. Season with salt and pepper. Set aside.
2. Bring a pot of salted water to boil. Cook the corn for 5 minutes drain and run under cold water to cool. Hold each ear of corn upright on a cutting board. slide a knife down the cob to slice off the kernels.
3. In a large bowl combine all the ingredients. Dress and season with flaky salt and pepper to taste!
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