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Farmers Market Salad - adapted from Saveur

Course Dinner, Salad
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


For the salad

  • 1 pint cherry or grape tomatoes halved
  • 1 ⁄4 cup red wine vinegar
  • 1/2 cup plus two tablespoons of olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 1 ⁄2 lb. fingerling or small waxy potatoes
  • 3 cloves garlic roughly chopped
  • 8 slices whole grain bread cut into 1" pieces
  • 1 small onion thinly sliced
  • 1 cup pickled red cabbage from a jar drained
  • 1/2 cup raw red pepper chopeed
  • 1 cup yellow summer squash cut into pieces
  • 2 cooked chicken breast - cut into chunks
  • 4 hard-boiled peeled, and quartered
  • 8 oz. mixed greens

For the vinaigrette

  • 1 1 ⁄2 tablespoons whole grain mustard
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup avocado or neutral oil like vegetate or canola
  • 3 tablespoons of olive oil
  • 1 small shallot roughly chopped
  • 4 tablespoons of fresh herbs - you choose I did basil, parsley and marjoram
  • 1 cup pickled beets from a jar drained
  • 1 cup raw green beans halved lengthwise


  1. Heat oven to 400.
  2. Toss tomatoes, 1⁄4 cup vinegar, the 2 tbsp. olive oil, salt, and pepper in a bowl. Boil potatoes in salted water until tender, 6-8 minutes. Drain and thinly slice.
  3. Next heat 1⁄4 cup oil and garlic in a pan over medium-high heat. Cook until soft, about 1 minute. Add bread, salt, and pepper and toss together with the bread. Place the coated bread and garlic on a baking sheet and bake for about 10-15 mins until browned and crisp.
  4. Heat the remaining 1⁄4 cup oil over medium heat. Add onion; cook until slightly caramelized, 5-7 minutes. Add sliced potatoes, salt, and pepper; cook until potatoes are golden, 10-12 minutes.

For the vinaigrette

  1. Puree red wine vinegar with beets, mustard, honey, shallot, salt, pepper, and 3 tbsp. water in a blender until smooth. With the motor running, drizzle in remaining oil; puree until emulsified.

To assemble the salad

  1. Spread mixed greens on a large platter. Arrange tomatoes, potatoes, croutons, cabbage, summer squash, red pepper, green beans, chicken and eggs in alternating rows over greens. Drizzle about 1⁄4 cup dressing over the top and sprinkle with your herb selection. Serve additional dressing on the side.