Tuesday, July 12, 2011

Weekly Recipe: Farmer's Market Salad

What do you do with a drawer full of fresh produce?  Chop it up and throw it all in a bowl together.  Add a quick vinaigrette and you've got a healthy side dish in no time.  They say you should eat a rainbow of colors and I think I've got just about every color accounted for in this salad.

Farmer's Market Salad
by:  Me

1 avocado, peeled and chopped
1 cup peppers, chopped (mixed colors for a prettier salad!)
1 ear corn, roasted and cut off cobb
1 medium squash or zucchini
1/2 cup chopped tomatoes (grape work great cut in half because they're not as watery)
handful of feta cheese (I used a Mexican blend but I think feta or goat are better)
3 T. fresh cilantro, chopped (I didn't have it this time)

For the vinaigrette:

3 T. red wine vinegar
3 T. olive oil
1 tsp basil
1 tsp oregano
1 garlic cloved, minced
1/4 tsp onion powder
1 tsp chili powder
2 tsp cumin
1 T. honey

Whisk all ingredients in a small bowl.  Chop veggies and put into a large serving bowl.  Pour vinaigrette on top and stir to combine.  Enjoy cold or at room temperature.  I like to let mine sit in the fridge for a bit to allow the flavors to meld together.


  1. Oh my, this looks so good!! I've missed keeping up with your amazing recipes.

  2. YUM! That salad looks so tasty. And it's beautiful too!