Colorful Farm to Table Confetti Salad

shredded salad



This week, we visited a wonderful U-pick farm in Fishkill, New York.

It was a glorious day, the sun was shining and the fields were lush and overflowing with produce.  Don and I really enjoyed picking vegetables directly from the fields and the produce was extraordinary.  We picked all types of summer squash, yellow tomatoes, green peppers and cucumbers.

tomato in gardens

We arrived home just in time for dinner and I threw together a quick salad from the produce that we had collected.  I soaked and rinsed the tomatoes and then scrubbed and rinsed everything else before shredding the vegetables in the food processor.  I added some shredded fresh beets and herbs that I already had in the refrigerator.

The salad was perfect.  It was delightfully colorful.  It was fresh from the farm delicious.

Here is the recipe:



cherry or grape tomatoes, whole or halved
3 zucchini or summer squash, scrubbed
3 small cucumbers, scrubbed
2 peppers, scrubbed with centers removed
2 small beets, peeled (optional)
parsley, chives or cilantro (optional)

salt and pepper, to taste
a splash of balsamic vinegar
a light drizzle of olive oil (optional)



Soak, scrub and rinse vegetables.

Place tomatoes in salad bowl.  Add all vegetables to food processor fitted with shredding blade. Shred vegetables and add to salad.  Sprinkle, splash and drizzle seasoning right over vegetables.



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