Heirloom Tomato & Herb Salad

A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.

Ingredients:
3 pounds heirloom tomatoes (halved or cut into wedges, depending on size)
1 cup mixed fresh herbs, such as parsley, mint, basil and dill
Extra virgin olive oil and balsamic vinegar, for drizzling
Flake sea salt and fresh ground pepper

Method:
1. Arrange tomatoes on a platter. Season with salt and pepper, and drizzle with oil.

2. Drizzle herbs with oil and vinegar, season with salt and pepper; toss to coat.

3. Sprinkle herbs over tomatoes. Serve immediately.

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Escarole Salad with Grana-Dijon Dressing

This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Parmesan on top and serve.

Tomato Salad with Corn & Roasted Onions

Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 cups Sungold cherry tomatoes, halved
2 small ears of corn, shucked, blanched and kernels removed
1 jar Corona beans, drained and rinsed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Arrange sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from oven, allow to cool, then roughly chop.

2. In a large bowl, add cherry tomatoes, corn kernels, Corona beans and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.

3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.

Radish & Arugula Salad

Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Ingredients:
1 bunch radishes, trimmed
2 cups packed arugula
5 tablespoons grated Romano-style cheese

For vinaigrette:
¾ cup olive oil
¼ cup lemon juice
1 garlic clove, crushed
Sea salt and fresh ground pepper

Method:
1. Slice the radishes into thin rounds. (You should have about 1 cup.)

2. To prepare the dressing, whisk together the olive oil, garlic and lemon juice until emulsified. Season to taste with salt and pepper.

3. In a serving bowl, combine the radishes, arugula, grated Romano and about two thirds of the dressing. Toss well, taste, and add more dressing to taste. Finish with fresh ground pepper.

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