Michigan's Tomatoes are prolific and nearing the end of their growing season as summer comes to an end. Peaches are being harvested, and the last of the Sweet Corn is found at street-side stands. I took all of this end-of-summer bounty and created this gorgeous salad.
My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other T recipes being shared today........
- Jolene’s Recipe Journal: Tomato Tortellini Soup
- Karen’s Kitchen Stories: Tangerine Ricotta Cookies
- Food Lust People Love: Roasted Chicken Thighs with Stuffing
- A Messy Kitchen: Blueberry Buckle Tassies
- Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
- Palatable Pastime: Pass Around Macaroni and Tomatoes
- Blogghetti: Thanksgiving Turkey Veggie Platter
- Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
- A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
Our friends, the Luths, invited us and the Bonacorsis to a pleasant Labor Day Pizza Party on their back patio. We had a great time relaxing, visiting, and laughing. Always so much laughter when we are together!!
As we were leaving, Sharon handed us each a bag and said, "Don't leave yet, take some tomatoes with you". We had enjoyed these tomatoes while we visited, and they were perfect, so it didn't take any effort at all to persuade us to share her bounty.
The following day, My Marina and Little Miss M, came over after school to enjoy one last day of swimming before the pool got closed for the season. I invited them to stay for dinner. I heated up some of the Corn Chowder I had made and put together this salad while Frank grilled Italian Sausages. It was a perfect end-of-summer meal.
Yield: 4 servings
Michigan End-of-Summer Salad
Michigan's Tomatoes are prolific and nearing the end of their growing season as summer comes to an end. Peaches are being harvested, and the last of the Sweet Corn is found at street-side stands. I took all of this end-of-summer bounty and created this gorgeous salad.
Prep time: 10 MinTotal time: 10 Min
Ingredients
- Assorted tomatoes, quartered or halved, about 2 cups.
- 4 peaches, divided
- kernels from 2 ears of cooked corn
- salt and pepper, to taste
- 1/4 c. olive oil
- 3 T. red wine vinegar
Instructions
- Score and X on the bottom of two of the peaches with a sharp knife. Drop into boiling water for 1 minute, remove immediately to a bowl of ice water. Remove the peels, pit the peach, and place the flesh into a food processor or a heavy-duty blender.
- Add the olive oil and vinegar to the blender, season with salt and pepper, and puree until smooth.
- Wash and slice the remaining peaches. Arrange them on a platter with the tomatoes. Sprinkle with the corn kernels and drizzle with about a Tablespoon of the dressing, reserving the remaining dressing for another use. (I used it on a green salad with grilled chicken. Scrumptious)
Nutrition Facts
Calories
237Fat (grams)
15 gSat. Fat (grams)
2 gCarbs (grams)
26 gFiber (grams)
4 gNet carbs
22 gSugar (grams)
17 gProtein (grams)
4 gSodium (milligrams)
80 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
Sounds delicious! Love the juiciness of the peaches with the pops of sweet corn and the nice acidity from the tomatoes and dressing.
ReplyDeleteThanks, Kelly.
DeleteI would never turn down a bag of ripe home grown tomatoes! This salad sounds so refreshing and nutritious.
ReplyDeleteA perfect salad, Karen...those tomatoes were the best I had all season.
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