Farmer’s Market Salad
A salad that brings together the colors, smells and tastes of your local fresh food market, paired with an oil-free, lemon-basil dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
Scale
Ingredients
Dressing
- 3 tbsp lemon juice, freshly squeezed
- 1 tbsp balsamic vinegar
- 2 tsp garlic, fresh, minced
- 2 tsp lemon zest
- 1/4 cup basil, fresh chopped
- Black pepper, freshly ground, to taste
Salad
- 2 cups tomatoes, diced
- 2 cups zucchini, thinly sliced
- 1 cup corn kernels, fresh
- 1 cup peaches, diced firm (optional)
- 1 cup red bell pepper, cut into thin strips
- 1/2 cup green onions, thinly sliced
- 1 (8-ounce) package pasta of choice, cooked
- Black pepper, freshly ground, to taste
- 1/3 cup basil, fresh, torn
Instructions
Dressing
- Process lemon juice, balsamic vinegar, garlic, and lemon zest in a blender or food processor until smooth.
- Add basil and pulse 5 or 6 times until blended. Season to taste with black pepper.
Salad
- In a large bowl, toss together tomatoes, zucchini, corn, peaches (if using), bell pepper, green onions, and dressing. Let stand 10 minutes.
- Add cooked pasta (warm or cold) and toss gently to coat.
- Season with black pepper to taste.
- Transfer to a serving platter, and top with basil.
