Summer Bounty Salad with Peach Basil Vinaigrette

by Farm Apprentice Heather

Ingredients

Salad

-1 pint raw okra, cut into 1/3 inch medallions
-1 quart small tomatoes (like our Red Zebras or Mountain Magics), cut into eighths lengthwise
-6 fresh sweet corn ears, kernels cut from cobs
-1 cup sweet peppers, medium dice
-1/4 cup sweet onion, small dice

Dressing

-2/3 cup white balsamic vinegar
-2 garlic cloves, minced
-2 tbsp brown sugar
-2 tbsp olive oil
-2 large peaches (pick soft, bruised "2nds" peaches for this recipe), skin removed & chopped
-3 tbsp fresh basil, chiffonade* Add a bit of lemon verbena if you have some handy
-salt and coarse black pepper to taste

(*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips)

Directions

1. For the dressing, add all ingredients except for the olive oil, peach, and basil. Whisk until smooth and slowly add the olive oil to emulsify nicely. Stir in the juicy peaches and basil. Season to taste.

2. For the salad, prepare all ingredients as indicated, and toss with the dressing to your liking. Season to taste, serve, and enjoy summer!