Memorial Day weekend is the unofficial start of summer, and there’s no better way to celebrate than by soaking up the sunshine at a local farmers market. Whether you’re shopping for fresh produce, artisan goods, or delicious treats to fuel your holiday festivities, the new Zephyr Cove Saturday Morning Farmers Market in the Round Hill Shopping Center is the perfect place to kick off the holiday weekend.
So, grab your market tote, bring your appetite, and get ready to create a seasonal dish with fresh market finds! This panzanella salad recipe is the ultimate showcase for your Farmers Market bounty. What a fantastic way to kick off the Tahoe summer!
Panzanella Salad with Peaches and Corn
3 Tbsp. extra-virgin olive oil, more for drizzling
3 Tbsp. fresh lemon juice, more as desired
3 cloves garlic, minced
½ tsp. Dijon mustard
½ cup sliced red onion
Kernels from 2 ears of fresh corn
10 small or 5 medium heirloom tomatoes, sliced into wedges
16 cherry tomatoes, sliced in half
3 peaches, pitted and sliced
4-5 cups cubed crusty bread
1 cup chopped fresh basil
Salt and pepper
1 cup roasted chickpeas
In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas.
Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com