Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Cucumber, Tomato, and Herb Salad
Summer is officially here! This light and refreshing cucumber, tomato, and herb salad by Louisiana Cookin is the perfect summer side or starter. It’s bursting with color and flavor, beautifully showcasing a plethora of seasonal produce! It’s hot as fish grease out there! Rehydrate your body with these crunchy, juicy veggies (and fruits), and enjoy this stove-free meal! Fat Cat Farms, a new vendor at the Thursday Mid-City Market, has tarragon right now. She says people come in search of it, so try to arrive early to get your hands on some herbaceous goodness. Find as many ingredients in the recipe as you can at market, and you can substitute the fontina cheese for marinated feta or flavored goat cheese from Huckleberry Farms or T&R Dairy’s fresh mozzarella!
Ingredients
- 1 large seedless cucumber, peeled
- 3 medium heirloom tomatoes, cut into wedges (about 4 cups)
- 2 cups assorted cherry tomatoes, halved
- 1 yellow bell pepper, cut into 2-inch strips (about 1 cup)
- 1 orange bell pepper, cut into 2-inch strips (about 1 cup)
- ½ medium red onion, thinly sliced (about 1 cup)
- 1 (8-ounce) block fontina cheese, cut into ½-inch cubes
- ¾ cup torn fresh basil
- Tarragon-Shallot Vinaigrette (recipe follows)
Tarragon-Shallot Vinaigrette
- ¼ cup Champagne vinegar
- 2½ tablespoons minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup olive oil
Dirctions
Tarragon-Shallot Vinaigrette
In a medium bowl, combine vinegar, shallot, garlic, tarragon, salt, and pepper. Whisk in oil in a slow, steady stream until combined. Refrigerate until ready to use.
Salad
Using a zester, vegetable peeler, or fork, score the length of the cucumber to create a striped effect. Remove ends, and cut into ¼-inch rounds.
In a large bowl, combine cucumber, all tomatoes, bell peppers, onion, and cheese. Sprinkle with basil. Pour half of the tarragon-shallot vinaigrette over the salad, gently tossing to coat. Serve immediately with the remaining vinaigrette.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.