My friend Cindy, who is a student at our yoga studio, Project: Yoga, showed up for class with fresh lettuce and cucumbers from her garden. I went to the farmers market and picked out a few more ingredients, plus Delpozzo’s absolutely fantastic, never-using-any-other-kind balsamic vinegar, and this is the result: a beautiful, fresh, summer salad.
1 bunch of homegrown fresh lettuce
1 homegrown cucumber
6 fingerling potatoes, halved and roasted
6 yellow cherry tomatoes, halved
1 fresh ear of corn, lightly toasted
Delpozzo’s Olive Oil
Delpozzo’s Balsamic Vinegar
S and P
(makes 2 salads)
Preheat oven to 400. Cut the potatoes in half and coat with olive oil, salt and pepper. Roast for 20 minutes.
Cut the corn off the cob and toss with a little olive oil and salt in a saute pan for a minute or two.
Cut everything else up.
When the potatoes are ready, assemble the salad, pour on some olive oil and balsamic, and enjoy outside in the summer sun!
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