Confessions of a Farmer's Market Foodie: Fresh Market Salad

I love a good heirloom tomato. Based on previous , you know I'm sort of a freak about the plump, juicy goodness that tomatoes have to offer us foodie types. And this salad is a great way to highlight not only great-tasting tomatoes, but a handful of the delicious veggies found at a right now.

As always, a few tips:

You are welcome to follow the recipe exactly, but I suggest choosing your favorite vegetables and herbs as a way to make this right for your tastes. 

You can buy both cooked beets and cooked lentils at in the produce section. This will save you SO much time.

Fresh Market Salad with Vinaigrette

2 heirloom tomatoes, cut into thin wedges

2 beets, cooked, peeled, cut into thin wedges

2 cups green beans, trimmed and blanched

2 cups cooked lentils

salt and freshly ground pepper to taste

1/2 cup goat cheese (about 2 ounces)

Vinaigrette:

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar 

1 1/2 teaspoons Dijon mustard

a squeeze of lemon juice

2 tablespoons freshly chopped mint

2 tablespoons freshly chopped basil

In a large bowl, combine vinaigrette ingredients. Whisk to combine. Add remaining ingredients to bowl and stir to coat, finishing with salt and pepper to taste. 

Based on a recipe by Cooking Light