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Chicago Farmers Market Recipes

Summer Salad

By Jaime Esparza, Student at Le Cordon Bleu College of Culinary Arts Chicago

summer salad

1 peach
1 cucumber
1 green pepper
½ dozen cherry tomatoes
Mint (to taste)
Basil (to taste)
Olive oil
Salt (to taste)
Pepper (to taste)


1. To make salad, slice half of one peach and cucumber with peeler. Quarter tomatoes and julienne green pepper. Chiffonade mint and basil. To make the vinaigrette, whisk together juice from remaining half of peach and juice from cherries. Combine juice with equal parts olive oil. Add salt and pepper to taste. Combine salad with vinaigrette. Chill and serve. Serves two.