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.