Summer is definitely my favorite time of year: beach trips and endless hours spent outside are just a couple of the reasons I wish the season could last forever. Another thing that makes summer summer is the bounty at the farmers market, which I frequent at least once a week. I cannot get enough! Right now is the best time, because pretty much everything is available – heirloom tomatoes of all shapes and sizes, sweet as candy baby peppers, fuzzy peaches, beans of every variety (pole beans! cranberry beans! purple beans! wax beans!) – it truly makes me blissfully happy. In order to savor all the tastes of summer, I wanted to share the salad I’ve had on repeat for lunch and dinner. Not only is it stunning (talk about eating the rainbow!), it’s easy and delicious to boot. For a more filling main course, I add tuna soaked in olive oil or a poached egg. Summer is the best, and now’s the perfect time to savor it.
Photography & Styling by Alison Engstrom
- 1 cup fingerling potatoes
- 1 cup green beans, cut in half
- 1 cup mixed tomatoes, like heirloom grape, sun gold or cherry cut in half
- 1 red pepper, sliced into small pieces
- 1/4 cup red cabbage, sliced thin
- herb flowers, from basil, thyme or fennel (optional)
- 3 tablespoons parsley, minced
- 1/2 lemon
- 1/2 cup extra virgin olive oil
- salt & pepper, to taste
- Clean potatoes and place in a small pot, cover with water and cook until soft. Place a cup of ice in a bowl of water. Drain potatoes and carefully place into ice bath until they can be handled. Drain water and set aside. Chop all vegetables and place into a serving bowl. Slice potatoes and include into mixture.
- For Assembly: Place lemon juice, olive oil, parsley, salt and pepper in a bowl. Beat to combine. Drizzle salad with dressing, toss togther. Garnish with herb flowers before serving, if desired.
- Note: Looking to make this into a more comforting dish? Preheat oven to 400 degrees. Place all ingredients, except cabbage on a baking sheet. Drizzle with olive oil and roast until golden, about 20 minutes.
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