August 05, 2009

Farm Stand Salad



Ingredients:
1 ear of corn's worth of kernels
1 cubanelle pepper, diced
4 baby pattypan squash, diced
2 cucumbers, diced
2 cups halved cherry tomatoes

dressing
1 small shallot, minced
1 handful basil, minced
3 oz red wine vinegar
salt
pepper


Directions:
In a small bowl, whisk together the dressing ingredients. Place the salad ingredients in a large bowl and toss. Drizzle with the dressing and toss again.



My thoughts:
While there is nothing fancy about this salad-no cheese, no meat, no exotic ingredients, not even a drop of oil this is one of the best salads I've made this year. I diced up a bunch of vegetables at their absolute peak, made a simple dressing and nothing else was needed. It is fresh tasting, crisp and has enough variety that each bite seems slightly different. It would be a welcome addition to any meal or picnic, just use the freshest vegetables possible. One note-make sure you use the smallest pattypan squash, the larger ones are a little dense to eat raw while the small ones have thin skins and tender flesh.

6 comments:

  1. The quintessential summer salad. Perfection!

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  2. Beautiful, and with my favorite summer farmer's market product -- tomatoes, squash, and fresh corn.

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  3. Yes, this is delightful! My favorite way to eat in the summer. I have some crookneck squash hanging about, but otherwise I have the ingredients. I may swap them out and make this for dinner tonight.

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  4. Fresh, colorful ingredients -- what could be better! Thanks for a beautiful photo. Makes me want to chop and eat my veggies.

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  5. This is EXACTLY what I'm craving right now. Can't wait to hit my farm stand and make it!

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  6. This looks so fresh and colorful! Perfect lunch or summer side dish.

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