Farmers Market Salad

In celebration of the last day of Eat Local Week,  I wanted to share with you my favorite recipe for fall harvest veggies! 

Farmer’s Market Salad

Makes 8 servings

  • 2 cups halved baby heirloom tomatoes

  • 2 small zucchini, thinly sliced into half moons

  • 1 small red bell pepper, cut into thin strips

  • 1 cup fresh corn kernels

  • 1 cup diced firm, ripe fresh peaches (about 2 medium) 

  • 1/2 cup thinly sliced green onions

  • 1 (8 oz.) package penne pasta*

  • 2 cups shredded chicken (optional)

  • 1/3 cup torn fresh basil

  • 1/3 cup torn fresh cilantro


1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes. 

2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro. 
* (20 oz.) package ravioli may be substituted. 

Parmesan Vinaigrette


 ·      1/2 cup freshly grated Parmesan cheese

·      1/2 cup olive oil 

·      2 teaspoons lemon zest

·      3 tablespoons fresh lemon juice

·      1 tablespoon balsamic vinegar

·      2 garlic cloves

·      2 teaspoons freshly ground black pepper

·      1/2 teaspoon table salt

·      1/4 cup chopped fresh basil

·      1/4 cup chopped fresh cilantro


1.    Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.

2.    Add basil and cilantro; pulse 5 or 6 times or just until blended.

Local Farmers and Vendors

  1. Pasta Locale Fussili Pasta
  2. Mountain Town Olive Oil and 18 yr. Balsamic 
  3. Ranui Garden Arugula
  4. Bug Farm Heirloom Tomatoes + my very own garden tomatoes
  5. Oolite Cheese 
  6. The Perfect Peach 
  7. Thistle Creek Farm Garlic