We are fortunate to have several farmer's markets throughout the week in our neighborhood and we enjoy going this each week and seeing what's in season, buying it and making a weekly Farmer's Market Salad out of our findings. I usually assemble this on a Tuesday after a market run and we munch on it until the weekend.
Note: I shot these pics earlier in the summer, so some of these ingredients are past their peak, but there's always a good replacement in season.
I almost always start with onions or garlic, chopped up and tossed into the bowl.
For protein and fiber, I'll throw in 2 cups of beans or lentils. I have a super stash of dried beans in my pantry, but you can feel free to use fresh or canned.
Then I add a couple cups of a cooked whole grain like red quinoa, wheat berries or in this case buckwheat groats.
I chop up whatever tomatoes look good that week - cherries, heirlooms, etc.
I LOVE veggies that add different textures like kohlrabi (pictured above). It's no longer available at our market, so now I'm on a beet kick.
There's never a lack of greens at the market. These are pea shoots which were especially good but I'll also use baby spinach or arugula, whatever works!
Using fresh herbs adds extra zing. Here I used basil and parsley from my fire escape garden.
There are always great local cheeses available at our markets. This feta from Naragansett Creamery is one of my favorites.
Lately, I've been adding summer corn and even chopped up apples. I toss everything together with olive oil and lemon juice or red wine vinegar and keep it in a big bowl in the fridge. So easy and so fresh and packed with protein and fiber so it stays with you for a long time. It's great for a snack or a meal and the longer it sits, the more the flavors meld together.