I love this time of year for all of the wonderful produce we have available at the Farmer’s Market and this is one of my favorite salads. This is a recipe adapted from Kathy Casey’s Northwest Table Cookbook. I’ve made this recipe so many times I’m not sure how different it is from the original, but it is so delicious and easy. These days I need as simple as possible… otherwise I likely wouldn’t feed myself.
Farmer’s Market Salad (Serves 4)
- 2 ears of corn, husked
- 2 bell peppers (your choice, but I like red and yellow best)
- 2 large heirloom tomatoes, sliced into 1/3 inch slices
- 1/3 cup garden fresh basil, chopped
- 1 clove garlic, minced or pressed
- juice from 1/2 lemon
- 3 T. olive oil
- 1.5 T balsamic vinegar
- 1-1.5 t. honey
- 2 t. stone ground mustard
- salt and pepper to taste
Serve with sliced baguette.
- Prepare your dressing. Combine all of the dressing ingredients in a medium size bowl and whisk until well blended. Add salt and pepper to taste.
- Turn grill onto high heat. Brush corn with a little olive oil and grill. Grill until each side is marked. Set aside. Once cool slice the corn from the cob and put in the bowl with the dressing.
- Grill peppers next using high heat until the skins are blistered. Brush with olive oil as necessary. Once cool remove the skins and seeds. Slice the peppers into 1/4 inch thick strips. Add the peppers to the dressing and stir gently.
- Allow the corn and peppers to sit in the dressing for 15-30 minutes. Add the basil just before serving.
- On a large plate or medium sized platter lay out your heirloom tomatoes and top with the corn and pepper mixture. Garnish with any extra basil leaves and dig in!