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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.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
Print Recipe



  • 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


  • 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



  1. Process lemon juice, balsamic vinegar, garlic, and lemon zest in a blender or food processor until smooth.
  2. Add basil and pulse 5 or 6 times until blended. Season to taste with black pepper.


  1. In a large bowl, toss together tomatoes, zucchini, corn, peaches (if using), bell pepper, green onions, and dressing. Let stand 10 minutes.
  2. Add cooked pasta (warm or cold) and toss gently to coat.
  3. Season with black pepper to taste.
  4. Transfer to a serving platter, and top with basil.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.