Farm Stand Salad

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

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

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.


  1. The quintessential summer salad. Perfection!

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

  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.

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

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

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