Farmer's Market Salads

Tomatoes fast and furious, mint knee high and peppers by the bushel. Yep, it’s the end of summer, and the bumper crop is here. It’s also still 90 degrees outside in many areas of the country—a perfect time for salad. These hearty salads use a good dose of the overflowing harvest available at your local farm stand or garden.

Beef and Red Pepper Pesto Salad

Photo by Mark Boughton; styling by Teresa Blackburn

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Ingredients

Red Pepper Pesto:
2 large red bell peppers
1⁄3 cup chopped walnuts
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon salt

Salad:
4 cups arugula
1/3 cup ricotta salata or crumbled feta cheese
½ cup croutons
1 pound steak, grilled and thinly sliced

Instructions

1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
3. Combined arugula, ricotta and croutons in a large salad bowl or platter. Place steak on top. Spoon pesto over steak. Serves 4.

Relish the Season, "Farmers' Market Salads," Sept. 2007.

Nutritional Information

Per serving: 360 calories, 24g fat, 29g prot., 9g carbs., 2g fiber, 510mg sodium

Corn and Tomato Salad with Lemon Dressing

Photo by Mark Boughton; styling by Teresa Blackburn

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Toss this fresh salad together up to a day ahead.

Ingredients

2 cups cooked fresh or frozen corn
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and cut in cubes (about
2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon salt
Coarsely ground black pepper

Instructions

1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Serves 4 to 6.

Recipe by Jean Kressy, Relish the Season, "Farmers' Market Salads," Sept. 2007.

Nutritional Information

Per serving: 170 calories, 8g fat, 4g prot., 24g carbs., 4g fiber, 350mg sodium.