Summer Salad


Rate this Recipe: 

No votes yet

Courtesy of Verrill Farm.


10 ounces cooked chickpeas
2 pounds fresh tomatoes, diced
6 ears corn, grilled, kernels off the cob
1 teaspoon garlic, chopped
juice of 2 lemons
2 teaspoons red wine vinegar
1-1/2 cups olive oil
1 cup parsley, chopped
salt and pepper to taste


Mix ingredients. Transfer to salad bowl and serve.

Cooking & Recipes


10-12 servings

Preparation Method

Reader Comments

Leave a Comment

Sounds flavorful and cool.

Sounds flavorful and cool.

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

376.40 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.