Name: Peak Summer Farmers Market Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium heirloom tomatoes, sliced; 1 cup cherry tomatoes, halved; 2 ears fresh corn, kernels cut from cob; 1 medium zucchini, sliced into half-moons; 1 medium eggplant, cut into 1/2-inch cubes; 1 red bell pepper, sliced; 1/2 small red onion, thinly sliced; 1/4 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 clove garlic, minced; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup fresh basil leaves, torn; 1/4 cup crumbled goat cheese (optional); 1/4 cup toasted pine nuts

Peak Summer Farmers Market Salad

CrushedLemon1034

This Summer Farmers Market Salad is a vibrant celebration of the season’s freshest produce. Bursting with color and flavor, it combines juicy tomatoes, sweet corn, crisp zucchini, and smoky grilled eggplant for a medley that’s as beautiful as it is delicious. A simple red wine vinaigrette ties everything together, while basil, goat cheese, and pine nuts add layers of aroma, creaminess, and crunch. Perfect for a light dinner or a show-stopping side, this salad captures the essence of summer in every bite and makes the most of your farmers market haul.

Ingredients

Instructions

Preheat grill or grill pan over medium-high heat.
Toss eggplant, zucchini, and red bell pepper with 1 tablespoon olive oil and a pinch of salt. Grill for 2-3 minutes per side until tender and slightly charred. Remove and let cool.
In a large bowl, combine sliced heirloom tomatoes, cherry tomatoes, corn kernels, and red onion.
Chop grilled vegetables into bite-sized pieces and add to the bowl.
In a small jar, shake together remaining olive oil, red wine vinegar, garlic, sea salt, and black pepper to make the vinaigrette.
Pour vinaigrette over salad and toss gently to combine.
Scatter fresh basil, goat cheese (if using), and toasted pine nuts over the top.
Serve at room temperature.