Recipe: Farmer’s Market Salad

Farmer’s Market Salad on a white plate


  • 4 tbsp Sicilian Lemon Balsamic Vinegar
  • 1 shallot, minced
  • 1 tsp thyme
  • 1 tsp Dijon mustard
  • 1 cup Basil Olive Oil
  • sea salt
  • black pepper
  • 1 lb baby red potatoes, cut in half
  • 1 lb green beans, cut in bite-sized pieces
  • 4 cups mixed salad greens
  • 1/2 cup basil leaves, cut in ribbons
  • 1 lb cherry or yellow pear tomatoes, halved
  • 1 cup kalamata olives, pitted and halved


  1. Whisk the vinegar, shallot, thyme and mustard together in small bowl until well blended.
  2. Gradually whisk in the olive oil.
  3. Season to taste with salt and pepper.
  4. Refrigerate the dressing.
  5. Steam the baby potatoes until just tender, about 10 minutes…allow to cool.
  6. Steam the green beans 5 minutes.
  7. Immediately rinse under cold water and drain.
  8. Combine the greens, basil, potatoes, green beans, tomatoes and olives in large bowl.
  9. Add the vinaigrette as needed, toss and serve.

Recipe Credit

From “Garden Table: Celebrating Bare feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill,” by Mango Dragonfly.