This summer tomato salad features a versatile verjus dressing that can be adapted to seasonal herbs fresh from the garden.
The recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Black Star Farms and Food for Thought.
Tomato, Cucumber and Basil Salad with Verjus, Wild Leek and Basil Dressing
Farm fresh local tomatoes
Farm fresh local cucumber
Farm fresh local pea shoots
Farm fresh local basil
Farm fresh local wild leek whites
Local olive oil
Local wild leek vinegar
Local maple syrup
Chop two cups tomatoes into small cubes and place in a large glass bowl. Add two cups cucumbers, chopped into small cubes, and one cup pea shoots, minus stems.
Remove stems from basil leaves, chiffonade two cups basil and add to the bowl. Mince two tablespoons basil leaves and reserve. Remove ends of wild leek whites, finely mince two tablespoons and reserve.
In a glass jar, blend three tablespoons olive oil, two tablespoons wild leek vinegar, two tablespoons verjus and one teaspoon maple syrup. Stir in minced basil, minced wild leek whites and season dressing with salt and pepper to taste.
Gently fold dressing in salad and let rest for five minutes before serving.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.