I can’t help myself when I stand in front of the vegetable stand at my local farmers’ market. There are so many delicious things in season that I want to buy one of each. The idea would then be to remember to eat them throughout the week, before the next Saturday comes.
Last week, I cleared out the crisper and made a fresh, colourful chopped salad. It’s an easy way to eat your veggies, use up what’s in the fridge (like our fridge frittata and empty-the-vegetable-drawer soup) and get ready for a new installment of what’s in season.
This version had chopped tomatoes, grated carrot, green onion, orange peppers, cucumber, fresh sweet corn, chopped parsley and feta. I didn’t make my sister’s salad dressing, but used the next best option – a local apple cider Dijon dressing from Fraberts Fresh Food.
There’s still lots of barbeque season left. Chop up whatever you have and dress it up with some feta or chopped olives for a great side salad. Add in some leftover grilled meat to make a second and third meal out of it.