Farm Stand Salad

This is the salad that will make you feel like you’re driving to the beach, stopping along the way at roadside produce stands to stock up on the fresh summer bounty. Keep going, you’re almost there.

Farm Stand Salad Recipe

This is it—THE salad of the summer. I'm calling it now, and no, there is no competition. With sweet summer corn, fresh cilantro, juicy cherry tomatoes, and as many seasonal garlic varieties as I could find, you'll want to make this over and over again. The warm corn added to the vinaigrette helps the aromatics bloom, and everything else lends a nice, refreshing crunch. Since it's filled with hearty vegetables, it only gets better day after day, so go ahead and double it.

Ingredients for Farm Stand Salad

4 corn cobs, peeled
1 cup snap peas, cut on a bias
1 cup cherry tomatoes, cut in half
1 bunch garlic scapes, chopped
1/2 cup chopped red scallion (about 4 stalks)
1 stalk young garlic, chopped
1 orange bell pepper, finely chopped
4-5 pink radishes, cut into matchsticks
2 tablespoons plus 1 teaspoon salt, divided
Juice of 2 lemons
1/4 cup roughly chopped cilantro (feel free to sub with parsley or your favorite herb)
1/4 cup olive oil
1/4 teaspoon black pepper

How to Make Farm Stand Salad

Fill a large pot with cold water and add 2 tablespoons of salt. Turn the heat up to high/medium-high and add the peeled corn. Once the water reaches a rapid boil, take the pot off the heat and cover the pot until you're ready to use the corn. (It won't overcook, I promise.)
Add the aromatics to a large bowl (scapes, scallion, garlic, cilantro). Cover with lemon juice, 1 teaspoon salt, olive oil, and pepper, and whisk to combine. If it smells amazing, you're doing it right.
Cut the corn kernels off the cob while it's still hot and add to bowl. The warmth from the corn helps the flavor of the aromatics bloom.
Add the remaining chopped vegetables (snap peas, tomatoes, pepper, and radishes) to the bowl. Stir to combine so everything is evenly coated.
Garnish with cilantro and feta. Enjoy!