My friend, Julie, who works in the Farmer’s Market, has shared with me her recipe for this amazing salad, full of the fresh harvest flavors of summer. The juices of the vegetables create the dressing!
What a beautiful salad, and so nutritious with all of these colors. I’ll be making it this weekend, for sure. . . .while I’m polishing up my knife skills!
julie’s harvest salad1 cup cubed cooked beets 2 large summer tomatoes cut in wedges ½ of a sweet onion, cut in very thin slices 1 cup cubed cucumber 1 cup cubed raw zucchini ½ cup cooked or grilled corn kernels ½ cup sliced black olives ½ of a red bell pepper finely chopped
Season with salt and fresh ground pepper in a large bowl. Stir and let chill in the refrigerator for 30 minutes. Remove the salad after 30 minutes and drain off and reserve the juices.
Add to the juice:1 tablespoon lemon juice 3 tablespoons – red wine vinegar 2 tablespoons – olive oil
Combine and toss into salad; season to taste. Can be served over a crispy bed of greens or as a chilled side dish.