Farmers Market Salad
A cool and refreshing vegetable salad. Dressed in a lemon, feta dressing
Ingredients
- ¼ lb green beans cleaned & cut into ½ inch pieces
- 2 cups corn cut from the cob (4-5 ears)
- 1- pint grape/cherry tomatoes
- 1 medium cucumber cubed
- ½ small red onion diced
- 2-3 green onions chopped
- 2 medium carrots chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh basil leaves cut in a chiffonade
- Juice & zest of one lemon
- ½ tsp salt
- 10 turns of a pepper mill approx. ¼ tsp
- 8 oz crumbled feta cheese
- ¼ cup olive oil
Instructions
- Fill a medium size sauce pan with water. Cover and bring to a boil. In the meantime, prepare your green beans. If your beans have strings, remove those. Wash and drain your beans. Trim the ends and cut into ½ inch pieces. Once the water has come to a boil. Blanch your beans for 3-4 minutes. Drain beans and drop them into ice water to stop the cooking.
- Carefully remove the corn from the cob.
- In a large serving bowl start mixing your vegetables. Add your green beans, corn tomatoes, cucumber, both types of onion, carrots, zest & juice of lemon. Next add your herbs, salt, pepper, feta, and olive oil.
- Slowly fold all of your ingredients together. The lemon juice, olive oil, and feta cheese will start to blend together as you stir your vegetables. It will create a wonderful dressing for your salad. Adjust your salt and pepper to your preference.