top down view of sun-dried tomato dressing being poured overtop farmer's market salad.

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A fresh and delicious Farmer’s Market Salad with corn, zucchini, red bell pepper and tangy sun-dried tomato vinaigrette is a healthy summer lunch or dinner!


Units Scale


  • 2 heads romaine, chopped (or 5 oz. spinach or baby kale)
  • 2 ears of corn, cut off the cob
  • 1 small zucchini, cut into moon shapes
  • 12 nectarines or peaches
  • 1 red bell pepper, diced
  • 1 avocado
  • salt + pepper, to taste

Sun-dried Tomato Vinaigrette

  • 1/2 cup water
  • 3 tablespoons olive oil
  • 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. Makes about 1 cup.

Salad: For the salad use a much, or as little, as you like of each vegetable.

Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.

Salad serves 2 generously. Dressing serves 4.


Oil-free + raw vinaigrette: Soak dried sun-dried tomatoes in water for at least 20 minutes. Omit the oil, using water.

For variation, try this Lemon-Basil Vinaigrette.

Recommended Equipment: For pureeing the dressing I love using my NutriBullet (affiliate link). It’s compact, easy to clean and perfect for small jobs like this!

Nutritional values are estimates only. See ourĀ full nutrition disclosure here.