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Go local: Mark Bittman’s savory summer salads

Want to make a satisfying dish that’s fresh and flavorful? Mark Bittman’s recipes for tomato and peach salad, cucumber salad and roasted corn salad with black beans should do the trick. Plus most of the ingredients can be found at any farmers market. Tomato and peach saladTomatoesPeachesWatermelonBasilVinaigretteOptional: Bacon or feta cheeseCube watermelon and combine with tomato chunks, basi
/ Source: TODAY recipes

Want to make a satisfying dish that’s fresh and flavorful? Mark Bittman’s recipes for tomato and peach salad, cucumber salad and roasted corn salad with black beans should do the trick. Plus most of the ingredients can be found at any farmers market.



Tomato and peach salad

  • Tomatoes
  • Peaches
  • Watermelon
  • Basil
  • Vinaigrette
  • Optional: Bacon or feta cheese

Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato but not both. Also, feel free to add bacon or feta cheese.

Cucumber salad

  • Cucumbers
  • Red onions
  • Salt
  • Cider vinegar
  • Dijon mustard

Slice cucumbers thin (if they're fat and old, peel and seed them first). Toss them with the red onions and salt, then let it sit for 20-60 minutes. Rinse, dry and then dress with cider vinegar mixed with Dijon mustard (oil isn't necessary).