58 Summer Farmers' Market Recipes

Alison Miksch

Summertime is prime time for fresh produce from your local farmers’ market, where you’ll find peaches, creole tomatoes, okra, corn, summertime squash, cherry tomatoes, green beans, and so much more. In the South, summertime recipes abound from farmers’ markets bursting at the seams with fresh, colorful, and tasty fruits and vegetables. With such fresh, local ingredients, there are plenty of easy summer recipes practically begging to be made. To name a few: Light and veggie-packed pasta with mouthwatering marinated, homegrown tomatoes, green bean pasta salad bursting with crunchy fresh flavor, and savory, crispy pan fried zucchini fritters. And that’s not even to mention the classic Southern summertime staple, fried green tomatoes. For a light dinner or happy lunch, throw all your farmers’ market bounty into one impressive summertime salad. With a few of our best produce tips and freshness-saving tricks, a trip to your local farmers’ market will become a weekly occasion. Take advantage of summer’s vibrant bounty from farmers' markets, local farm stands, or even your own backyard with these delicious summer dinner recipes that’ll last you until the fall harvest.

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Spaghetti with Marinated Tomatoes and Mozzarella

Alison Miksch

Recipe: Spaghetti with Marinated Tomatoes and Mozzarella

This recipe couldn't be easier to whip together. Start with 8 ounces of cooked pasta, stir in our Mouthwatering Marinated Tomatoes with desired amount of vinaigrette, and, as the finishing touch, add 1/2 cup small mozzarella balls. You'll love how quickly this fresh dinner recipe comes together.

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BLT Salad

Alison Miksch

Recipe: BLT Salad

Bake the croutons and bacon together on the same baking sheet. This rustic salad only take 20 minutes to whip up and, trust us, the results are well worth the effort. You might be tempted to go for the store-bought stuff, but homemade buttermilk dressing will really kick this salad up a notch.

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Fried Green Tomatoes with Buttermilk-Feta Dressing

Alison Miksch

Recipe: Fried Green Tomatoes with Buttermilk-Feta Dressing

Fried green tomatoes are a Southern delicacy. Add this recipe to your repetoire for a no-fail crowd pleaser that will be a winner with friends and family no matter what the occasion. When you're looking for a more powerful flavor in the dressing, substitute blue cheese for the feta. Don't skimp when it comes to the dill—you'll love the fresh flavor.

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Heirloom Tomato and Chicken Toss

Greg DuPree

Recipe: Heirloom Tomato and Chicken Toss

Serve this fresh summer salad with plenty of crusty bread to soak up the flavorful tomato juices. If you can't find heirloom tomatoes near you, don't worry—this salad will be just as delicious with any ripe tomato.

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Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Alison Miksch

Recipe: Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Always use a serrated knife, which cuts through the tomato's skin without damaging flesh and losing juice. These savory sandwiches are great for a casual summer cocktail party. Just slice in half to make handling just a bit easier—especially if guests are also juggling a cocktail glass.

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Sesame, Tomato, and Cucumber Salad

Alison Miksch

Recipe: Sesame, Tomato, and Cucumber Salad

The vinaigrette is made with salty soy sauce, but before serving, sprinkle a pinch of flaky sea salt to add texture to the fresh tomatoes. This is probably the easiest side dish you'll come across this summer, but don't let its ease fool you—it's absolutely packed with fresh, seasonal flavor.

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Mouthwatering Marinated Tomatoes

Alison Miksch

Recipe: Mouthwatering Marinated Tomatoes

This recipe makes a flavorful Tomato Vinaigrette for adding to all types of salads. Be sure to serve immediately. We love our Marinated Tomatoes tossed with spaghetti and mozzarella in our Spaghetti with Marinated Tomatoes and Mozzarella recipe or use them as a garnish in a Bloody Mary. Trust us, you won't run out of ways to serve these pretty little tomatoes.

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Lemony Green Bean Pasta Salad

Photo: Helene Dujardin

Recipe: Lemony Green Bean Pasta Salad

Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper. If you can't find haricots verts, use regular green beans instead. Opt for penne pasta, instead of casarecce, if you already have it on hand. We love how quickly this recipe comes together—just 30 minutes! You'll love the bright citrusy flavor paired with the perfect amount of crunch from the green beans.

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The Southern Living Vegetable Plate

Photo: Hector Sanchez

Like pulled pork and fried chicken, the vegetable plate is embedded in the South's culinary DNA. Our veggie plate puts three components together that show off the deliciousness of the ingredients themselves.

Recipe: Parslied New Potatoes
Recipe: Green Beans and Charred Onions
Recipe: Buttery Lady Peas

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Mediterranean Green Beans

Photo: Iain Bagwell

Recipe: Mediterranean Green Beans

Use the olive mix to dress other veggies, such as tomato wedges, cooked baby potatoes, or roasted bell peppers.

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Hot Bacon Caprese Salad

Photo: Iain Bagwell

Recipe: Hot Bacon Caprese Salad

Update the Italian tomato salad with a rich, tart dressing.

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Zucchini Fritters with Herb-and-Mozzerella Salad

Photo: Hector Sanchez

Recipe: Zucchini Fritters with Herb-and-Mozzerella Salad

Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.

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Pasta with Burst Tomatoes and Mascarpone

Photo: Hector Sanchez

Recipe: Pasta with Burst Tomatoes and Mascarpone

Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.

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Zucchini-Potato Casserole

Photo: Iain Bagwell

Recipe: Zucchini-Potato Casserole

This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.

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Cucumber-Basil Dressing

Photo: Hector Sanchez

Tomatoes, meet a new best friend.

Recipe: Cucumber-Basil Dressing

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Fried Zucchini Straws

Photo: Hector Sanchez

Recipe: Fried Zucchini Straws

One bite of these Fried Zucchini Straws and you'll be hooked.

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Summer Squash Casserole

Photo: Laurey W. Glenn

Recipe: Summer Squash Casserole

Summer squash casserole is the most versatile Southern side dish. It pairs well with everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.

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Zucchini-Carrot Salad with Catalina Dressing

Photo: Hector Sanchez

Recipe: Zucchini-Carrot Salad with Catalina Dressing

Dress thinly sliced vegetables with our fresh take on catalina dressing—inspired by two Birmingham chefs, Wil Drake and Roscoe Hall—and garnish with any fresh herbs you like.

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Farmers' Market Pasta Salad

Photo: Hector Sanchez

Recipe: Farmers' Market Pasta Salad

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, this pasta salad recipe is also delicious with cheese-filled tortellini.

Video: Farmers' Market Pasta Salad

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Grilled Mexican Corn Salad

Photo: Iain Bagwell

Recipe: Grilled Mexican Corn Salad

These vibrant and fresh corn recipes are fantastic when paired with your favorite mains. Our first recipe is an off-the-cob play on a popular Mexican street dish.

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Squash Frittata

Photo: Hector Sanchez

This frittata makes a stunning presentation when plated. Fresh summer squash flavor abounds in every bite.

Recipe: Squash Frittata

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Chilled Zucchini Soup

Photo: Hector Sanchez

Recipe: Chilled Zucchini Soup

This refreshing soup is full of fresh flavors. Make ahead and store up to 2 days.

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Okra-and-Corn Maque Choux

Photo: Jennifer Davick

Spicy bits of hickory-smoked sausage kick up the heat in Okra-and-Corn Maque Choux. We liked the dish so much that the recipe was featured on our magazine cover.

Recipe: Okra-and-Corn Maque Choux

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Tomato-and-Corn Pizza

Photo: Jennifer Davick

Recipe: Tomato-and-Corn Pizza

Spread pesto and fresh veggies and cheeses on a prebaked pizza crust for a simple, fresh meal. Tip: 1 medium-size ear of fresh corn yields about 1⁄2 cup kernels.

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Charred Eggplant with Miso Dressing

Photo: Iain Bagwell

Recipe: Charred Eggplant with Miso Dressing

Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store.

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Mint-Honeydew Ice

Photo: Hector Sanchez

This creamier cousin of sorbet makes a perfect palate cleanser. You can also scoop it into a glass or paper cone and top with a glug of rum or bourbon for a play on a frozen mint julep.

Recipe: Mint-Honeydew Ice

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Baked Zucchini Chips

Photo: Hector Sanchez

Recipe: Baked Zucchini Chips

Serve these crispy baked chips as a side or an app.

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Pimiento Cheese-Stuffed Pickled Okra

Photo: Hector Sanchez

Two Southern favorites come together to create one delicious recipe.

Recipe: Pimiento Cheese-Stuffed Pickled Okra

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Grilled Squash and Salsa Verde

Photo: Hector Sanchez

Recipe: Grilled Squash and Salsa Verde

Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.

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Heirloom Tomato Salad With Fresh Lady Peas

Photo: Jennifer Davick; Styling: Melanie Clark

Nothing screams summer in the South more than plump, juicy heirloom tomatoes. Although these larger, colorful tomatoes have become more popular and readily available in recent years, they are still at their peak in the summer months. This simple salad of basil, pine nuts, and a light dressing showcases the true flavors of this unique fruit.

Recipe: Heirloom Tomato Salad With Fresh Lady Peas

More Fresh Tomato Recipes

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Okra-and-Potato Hash

Photo: Hector Sanchez

Recipe: Okra-and-Potato Hash

While traditional, the spices are not crucial. Salt and pepper will work just fine.

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Cucumber-and-Charred Red Onion Relish

Photo: Hector Sanchez

Chop the veggies as finely or coarsely as you like; spoon over grilled meat.

Recipe: Cucumber-and-Charred Red Onion Relish

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Scallion-and-Benne Cucumber Noodles

Photo: Hector Sanchez

Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.

Recipe: Scallion-and-Benne Cucumber Noodles

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Charred Okra

Photo: Hector Sanchez

Store precooked okra in the fridge in a zip-top plastic bag. Wash just before using.

Recipe: Charred Okra

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Basil-Shallot Green Goddess Dressing

Photo: Hector Sanchez

Use it on any salad, though it's particularly good on tomato salad.

Recipe: Basil-Shallot Green Goddess Dressing

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Skillet Kale Pizza

Photo: Hector Sanchez

This seasonal recipe combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with hearty helping of fresh kale.

Recipe: Skillet Kale Pizza

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58 Summer Farmers' Market Recipes

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Spaghetti with Marinated Tomatoes and Mozzarella

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BLT Salad

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Fried Green Tomatoes with Buttermilk-Feta Dressing

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Heirloom Tomato and Chicken Toss

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Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

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Sesame, Tomato, and Cucumber Salad

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Mouthwatering Marinated Tomatoes

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Lemony Green Bean Pasta Salad

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The Southern Living Vegetable Plate

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Mediterranean Green Beans

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Hot Bacon Caprese Salad

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Zucchini Fritters with Herb-and-Mozzerella Salad

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Pasta with Burst Tomatoes and Mascarpone

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Zucchini-Potato Casserole

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Cucumber-Basil Dressing

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Fried Zucchini Straws

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Summer Squash Casserole

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Zucchini-Carrot Salad with Catalina Dressing

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Farmers' Market Pasta Salad

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Grilled Mexican Corn Salad

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Squash Frittata

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Chilled Zucchini Soup

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Okra-and-Corn Maque Choux

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Tomato-and-Corn Pizza

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Charred Eggplant with Miso Dressing

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Mint-Honeydew Ice