It’s late July, which means in the Northeast, at least, summer produce is peaking—to the point, in some cases, of total garden domination. We gardeners—and anyone who regularly hits a farmer’s market or
Our overflowing late-summer garden.
even just a well-stocked supermarket—are faced with bumper crops of just-ripe (or low-priced) corn, zucchini, cucumbers, tomatoes, peaches, and more. Too often, we pick or purchase perfect produce with high hopes, only to be digging a spongy specimen out of the crisper too weeks later.
The boys at our favorite local market, Volante Farms.
Rather than try to selectively use all this great produce one at a time, I’ve lately been making a big salad that showcases several at once. This approach is nicely family-friendly, kids can pick around the one or two things they don’t like, and seem to be more inclined to try something new when it’s cozied up to a fruit or veggie they’re used to. You can also mix and match to highlight whatever is growing or on sale. The one constant: watermelon, which all kids seem to love and has a mild taste that pairs well pretty much any summer veggie.
By not dousing it with heavy dressing—just a squeeze of citrus and a splash of good olive oil—this salad lasts for at least a few days in the ‘fridge. It’s great on its own or mixed with some protein—quinoa, edamame, cheese, pine nuts for lunch, or shredded rotisserie chicken, salmon, or shrimp for dinner.
Ingredients
- 1-2 cups diced watermelon
- 1 cup tomato chunks (about five halved cherry or 1-2 seeded and chunked standard tomatoes)
- 1 cup fresh corn kernels (shuck and boil 1-2 ears for 4 minutes; cool and slice kernels off)
- 1 cup cucumber pieces (about 1 large cucumber; make half moon shapes or use these great flower shaped cutters
- 1 cup yellow or green zucchini chunks
- 1 cup diced fresh peach (about 2 small peaches)
- 1/4 cup basil or mint, minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt (to taste)
- 1/8 teaspoon pepper (optional, to taste)
- One small lemon or lime, or 1/8 cup rice wine vinegar
Instructions
- Place veggies in large bowl. Drizzle with oil and sprinkle with herbs and salt (and pepper if desired). Place fruit chunks on top, and squeeze lemon or vinegar to taste. Mix well and serve at room temperature. Refrigerate leftovers.
- KIDS LUNCH: Serve with ham roll ups, cheese sticks, or mini sandwiches on the side
- GROWN-UP LUNCH: Mix in any or all: 1 cup cooked quinoa, 1/4 cup pine nuts, 1/4 cup shelled, edamame, 1/4 cup feta, 1/4 cup diced mozzarella
- FOR DINNER: Mix in or add to the side: shredded rotisserie chicken, poached salmon, grilled shrimp
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