Frog Hollow Farm Summer Salad
Source: Mario Ishii Hernandez, Frog Hollow Farm
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated in the Foodwise Classroom on June 27, 2026.
INGREDIENTS
Basil Cream
1 cup buttermilk
¼ cup basil-infused oil, plus more to drizzle
White vinegar, to taste
Salad
2 peaches, sliced (cut around the pit if they are not freestone)
1 medium-sized Suyo Long cucumber (or any Asian variety), sliced to the same thickness as the peaches
1/2 red onion, sliced thinly
1 ear of corn, kernels removed (save the cob for a stock)
24 Sungold tomatoes, halved vertically
Cotija cheese, to taste
Kosher salt and freshly ground black pepper, to taste
PREPARATION
- To make the basil cream: In a blender, combine 1 cup buttermilk, ¼ cup basil oil, a pinch of salt, and a splash of white vinegar. Blend until the mixture is smooth and well-emulsified.
- To make the salad: On a large serving platter, drizzle the basil cream to cover most of the surface.
- Arrange the peaches, cucumber, corn, and tomatoes to your liking.
- Drizzle additional basil cream and basil oil over the top.
- Finish with a sprinkle of cotija cheese and serve at once.
