Farmer’s Market Salad

Welcome back!  I suppose that’s really for me since I’m the one who’s been away.  After a long weekend away I’m back in the kitchen.  I was browsing the July issue of Cooking Light for menu ideas and the words farmer’s market always catch my attention.  My favorite thing about the farmer’s market idea in recipes is that I figure it’s kind of a free for all of ingredients, depending on what you can find.  This recipe is actually a version of a potato salad, but I think any kind of vegetables will do so I added some of the other things I found at the market today.

Now, I cheated some because it’s still early in the market season here.  No local corn has come in yet so I cheated and got some at Kroger.  No one had multi-colored fingerling potatoes, but one of the farms had new red potatoes so I got those instead.  I also got some zucchini and some eggplant.  I used 1/2 a red onion and 1/2 a Vidalia.  The recipe calls for you to roast the corn and potatoes, but do the onions and zucchini in a skillet.  I see no point in dirtying a skillet.  I chopped everything into 1 inch pieces, cut the kernels off the cob, tossed everything in olive oil and salt and roasted it all together.  I left out the tomatoes entirely.  I also left out the oil the recipe adds to the dressing.  No need for it.

This is a really, really good vegetable salad.  I served it at room temperature along with Mojito Grilled Chicken.  It can be chilled as well, but dress it while the vegetables are warm so they have a chance to soak up the dressing.  Best of all since it has no mayonnaise you can take it to a cookout and there’s no risk of spoiling.  People will eat it too fast for that anyway. The recipe below is adjusted to reflect the changes I made. To see the original click on the title.

Good? Yes, yes.
Easy? Yes, especially if you grill everything in one pan.
Good for company? Yes.
Special shopping? Just whatever is at the farmer’s market.

Farmers’ Market Vegetable Salad


1 cup fresh corn kernels (about 2 ears)
1 pound new red potatoes, cut into 1-inch pieces
2 C eggplant, cut into 1-inch pieces
1/2 medium red onion, cut into 1-inch pieces
1/2 medium sweet onion, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
2  T olive oil
1 T kosher salt
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Preheat oven to 425°.

2.  Place vegetables and corn in a large bowl.  Toss with olive oil and salt.

3. Place cut vegetables and corn kernels on a jelly-roll pan.  Bake at 425° for 30 minutes or until potatoes are tender, stirring occasionally.  Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.

4.   Dump roasted vegetables back into the large bowl.   Pour dressing over vegetables.  Toss gently to coat.


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