Farm Stand Salad With Basil Vinaigrette

2 Salads
30 min

I don’t know about you, but as soon as the weather gets warm, all I want to eat are salads. Even if elements of the salad are warm or hot (and some of the best ones are like this) salads still just feel like warm-weather food to me.

This salad is inspired by the farm stands I used to pass on the back roads of farm country Pennsylvania - the ones selling fresh ears of corn, bursting ripe summer tomatoes and fresh herbs and greens.

I have yet to encounter farm fresh produce like that where I live now, but to be fair I don’t do that much back roads driving anymore. I need to add that to my summer bucket list this year, now that it’s safer to go out into the world again.

Why is the Farm Stand Salad so good?

  • Fully loaded with a variety of vegetables that can be swapped to use what you have on hand.
  • Healthy
  • Fresh veggies for lots of vitamins and minerals
  • Easy to make
  • Delicious for lunch or dinner!

Farm Stand Salad With Basil Vinaigrette

Recipe details

  • 2  Salads
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Farm Stand Salad with Basil Vinaigrette

  • 10 ounces red potatoes, quartered
  • 6 ounces sugar snap peas, ends trimmed
  • 1/2 tablespoon olive oil + 1 teaspoon olive oil
  • salt and pepper to taste
  • 2 ears of corn, or 1 cup of canned or frozen corn
  • 1/4 cup red onion, sliced thin
  • 1/2 cup cherry tomatoes, cut in half
  • 5 ounces arugula

Basil Vinaigrette

  • 1/2 cup basil, stems trimmed
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • salt and pepper
  • 1 tablespoon water (optional)


To Make Farm Stand Salad

Preheat oven to 400.
On a baking sheet lined with foil or parchment, place the quartered potatoes and drizzle them with 1/2 tablespoon of olive oil and season with salt and pepper. Place the potatoes in the oven for 15 minutes. Remove sheet from the oven, add the trimmed snap peas, and replace sheet in the oven for another 10 minutes.
While the potatoes are cooking, either trim the kernels of corn from the cobs or measure out 1 cup of canned or frozen corn, and toast it in a skillet with 1 teaspoon of olive oil until browned.p
Place half the arugula into two bowls, and top with the potatoes, peas, corn, onions and tomatoes, and then drizzle with the Basil Vinaigrette.

To Make Basil Vinaigrette

In the bowl of a food processor, add all of the ingredients except for water and blend until smooth. Add the water a teaspoon at a time if needed to thin the dressing out. Taste and adjust for seasoning.
Sara's Tiny Kitchen
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Your comment...
  • Nicole P Nicole P on Jun 15, 2021

    This salad looks awesome! Definitely going to try this!