Corn, peaches and avocado? Yes, please! This hits ALL the notes of summer time in one bowl. Garden fresh vegetables and fruit tossed with a squeeze of fresh lime juice- it is so good! This salad is the perfect summer side dish. I usually make this whenever I make either grilled BBQ chicken or grilled fish. It really pairs well with any main entrée. I purchased the ingredients at the Downey Farmers Market, open Every Saturday, from 9 am to 1 pm.
Ingredients
3 organic ears of grilled corn on the cob (Berumen Farms)
1 organic red bell pepper, diced (G Farms)
½ small organic cucumber, diced (Berumen Farms)
2 ripe organic peaches, pitted and diced (G Farms)
1 small organic avocado, pitted and diced (Berumen Farms)
juice of 1 organic lime, plus lime wedges for serving (G Farms)
Sea salt (Nordic Catch at our Melrose Place location)
Optional: pair with grilled shrimp, chicken, or steak to make it a complete entrée
Instructions
Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Enjoy immediately!
What a better combo than fresh peaches and tomatoes? They are peak seasonal beauties! The colors alone in this dish are show stoppers, but the flavors are where it really hits home! The tartness from the tomatoes and the sweetness of the peaches are a match made in heaven. I like to serve this salad alongside grilled halibut or shrimp and it’s time perfection for dinner. I purchased the ingredients for this recipe at the Sherman Oaks Farmers Market!
1/3 cup lightly packed whole small mint and basil leaves (or large ones cut into chiffonade) (Alcantar Organic Farms)
Instructions
Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
Slice the peaches off the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.
Prepare the Dressing
Whisk the white balsamic vinegar, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt dissolve.
Whisk in the olive oil until emulsified. Add the shallots and ground pepper.
Pour the dressing over the tomatoes and peaches. Add half of the herbs, adjust the salt if needed, and toss gently but thoroughly. Before serving, toss again and sprinkle with the remaining herbs.
“Cherries are seasonal and you can find them at our farmers markets between July & August. I love to serve this dish with a light tomato sauce-based pasta dish or with balsamic grilled chicken thighs. Perfect summer Italian dinner!”
Some of the best summer time stone fruits are available at our farmers markets now! Cherries are one of them and boy do they pack a healthy punch! You’ll get a dose of vitamins C, A and K along with calcium, potassium, magnesium, beta-carotene and choline. They may be small but they are mighty! Cherries are seasonal and you can find them at some of our farmers markets between July & August. I pit the cherries and give some to my goats and chickens- they love these little red treats! I sourced the ingredients from the Calabasas Farmers Market.
Organic flaky sea salt and freshly ground black pepper (Nordic Catch – Salt & Convivial Spice – Pepper)
Instructions
In a small saucepan bring balsamic vinegar to a simmer over medium. Continue to simmer, uncovered, about 12 minutes or until thick and reduced to 1/4 cup; let cool.
Drain and pat dry burrata. Cut cheese in half. Spread over the bottom of the platter. Arrange cherries, tomatoes, and basil on cheese.
Drizzle with 1 tablespoon balsamic reduction and the olive oil.
Sprinkle it with sea salt flakes and ground black pepper.
Halaby Verni FarmsFrecker Farms G Farms Cherry SeasonFresco Pasta Gourmet Blends
