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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.

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.