One of my favorite parts of summer are farmers markets – or in my case, a trip to the local farm stand out in Orleans. Once the farm opens for the season, I do most of my fruit and vegetable shopping there. Shopping this way means that I am shopping for products in season, so every week can mean something different. I look forward to October each year to get my hands on some butternut squash to make my butternut squash soup just in time for Thanksgiving.
The other day I had quite a bit of product in the fridge, and I needed a quick side dish to go along with our BBQ’d meat. So looking what I had in the fridge, I decided to make a fresh summer salad featuring product almost entirely purchased locally. The salad was fresh, crisp, and gone within minutes. Success, I would say!
- Fresh corn off a cob
- Cherry Tomatoes (small handful)
- Feta or Goat Cheese (to your liking)
- Olive Oil (1 tablespoon)
- Salt and Pepper to taste
- Cilantro (to your liking)
- If you haven't already, cook your corn using your preferred method
- Slice the cucumber and cherry tomatoes and put into a bowl
- Once the corn has cooked and cooled, slice and put into the bowl
- Add as much cheese as you desire
- Coat the mix with the olive oil, dash in some salt and pepper
- Mix and you are done!