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Farmers Market Salad With Sweet Onion
A make-ahead salad of seasonal produce.
Chef Cory Bahr tosses together the best finds from the farmers market to create this colorful salad. The recipe is designed to make ahead so the separate ingredients form a flavorful whole after standing at room temperature and refrigerating.Photograph courtesy of National Onion Association
Servings
12
12
Menu Part
- salad
Main Ingredient
- Onions
Chef Cory Bahr
Parish
Monroe, La.
Chef Cory Bahr tosses together the best finds from the farmers market to create this colorful salad. The recipe is designed to make ahead so the separate ingredients form a flavorful whole after standing at room temperature and refrigerating.
Ingredients
4 large heirloom tomatoes, cut into large chunks
2 to 3 cucumbers, sliced
1 to 2 yellow summer squash, thinly sliced
1 large sweet onion, thinly sliced
2 garlic cloves, thinly sliced
1 cup multi-colored cherry tomatoes, halved
½ cup extra virgin olive oil
½ fresh jalapeno, seeded and chopped
2 tsp. sugar
Kosher salt and freshly ground black pepper, to taste
Korean chili flakes, options
Assorted fresh herbs (basil, mint, parsley and/or tarragon)
Fresh mozzarella cheese (optional)
Steps
1. In large, sealable container, combine all ingredients except herbs and mozzarella. Let stand at room temperature for 1 hour then refrigerate for up to 3 days.
2. When ready to serve, tear fresh herbs on top and add a dollop of fresh mozzarella.
Photograph courtesy of the National Onion Association
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