Local Lettuce with Summer Squash and Tomatoes

In July, the local farms are bursting with seasonal fruits and vegetables. All this colorful produce is here to provide us with a host of vitamins and minerals to keep us healthy, but also very powerful phytochemicals which also positively impact our health. There is no better time than summer to enjoy a wide variety of colorful fruits and vegetables. Want to eat more colors of the rainbow? Try this dish for Local Lettuce with Summer Squash and Tomatoes!


  1. Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat.
  2. On sheet (or pan), toss summer squash and tomatoes with avocado oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool.
  4. In a small jar, combine vinegar, extra virgin olive oil, basil, pinch of salt and a pinch of pepper. Shake until combined and thickened.
  5. Once the tomatoes are cool, roughly chop them.
  6. Divide the lettuce, summer squash, tomatoes, onions, and feta among serving plates; drizzle with dressing as desired.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth