Recipe: Late Summer Salad

Photo by Elizabeth Gelineau

Recipe courtesy Chef Bo Hamilton, Ox Kitchen, Fairhope

2 cups summer peas, pink eyes or similar

2 cups sweet corn, freshly removed from the cob
2 large zucchini, sliced about 1/8-inch and grilled with olive oil, salt and pepper
4 cups heirloom, cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1/2 cup cooked bacon, crumbled
1 tablespoon fresh thyme

2 tablespoons wine vinegar
1 tablespoon Dijon mustard
4 tablespoons olive oil

salt and pepper, to taste

Toss salad ingredients in a large bowl. In a separate bowl, whisk dressing ingredients. Add dressing to salad when ready to serve.

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