How to make a Farmer’s Market Summer Salad
An antioxidant, nutrient-rich Farmer’s Market Salad packed with the freshest veggies plus my favorite pantry staples.
It is summer and you know what that means…
Farmer’s Markets are open everywhere and they are bursting with the freshest, healthiest fruits and vegetables out there. Ditch those plastic clamshells from the grocery store and hit the Farmer’s Market this week and whip up this incredibly healthy salad.
Ingredients for Farmer’s Market Summer Salad:
- fresh greens
- cucumbers
- celery
- tomatoes
- purple onion
- cornichons
- fresh herbs- dill, parsley, tarragon, mint- what ever you like
- cannellini beans
- canned Italian tuna in olive oil
- pistachios
- dired cranberries
- lemon
- flakey salt
What I buy at the local farmer’s market:
- fresh greens- wash and wrap in paper towels and store in a lettuce container when you get home.
- onions- I buy in bulk. Store in a wire basket. They will last 6-8 weeks
- tomatoes- store, stem side down on the counter. Never in the fridge I prefer cherry or grape tomatoes. We buy 2 large boxes of heirloom tomatoes at peak ripeness and can for winter soups
- garlic- store in a cool dry place in a mesh basket or bag. Keep out of the sun.
- cucumber, zucchini, summer squash- Wash well and use as soon as possible
- pots of herbs- plant in a sunny s windowsill and you’ll have fresh herbs year round and save a small fortune. I have thyme, chives, parsley, tarragon and lemon thyme and dill in the garden.
- in season fruit- berries, melons and apples. I buy tons of apples from the local orchard. They last forever in the fridge in the crisper drawer or in a cold garage.
- butternut & delicate squash- stock up in the fall so you’ll have squash at the ready for salads, soups and comforting side dishes like my butternut squash casserole.
Common Questions:
Absolutely- Green Goddess dressing would be fantastic as well as homemade ranch or and Italian Herb dressing.
Grilled chicken, shrimp or salmon would all work very well with this recipe. You can also add more nuts, cooked quinoa, teff, farro or other high protein grains as well to bump up the protein content.
If you do not toss the salad with the dressing, it will stay crisp for up to five days if packed in an airtight container. You may even want to keep the tuna in a separate container as well.
YES! It is dairy and gluten-free. Omit the tuna and honey to adjust this recipe for vegan-friendly.
Other great salad recipes to try:
- Protein Packed Green Apple, Salmon and Lentil Salad
- Meggen’s Favorite Salad Niçoise
- Carrot & Herb Salad
- Lemon Couscous Salad with Golden Raisin & Roasted Chickpeas
- Chopped Salmon & Quinoa Salad Bowl
Inspiration for my Summer Farmer’s Market Salad
- Nigella Lawson, who I adore, posted a bean and tuna dish. If you have followed me for any length of time, you know I stock Italian canned tuna (see my notes on source) packed in olive oil. It is my go to quick lunch. Just pop open a tin, plop on top of greens, chopped veggies and enjoy. A canned of Cannellini beans adds even more fiber and protein. Thanks Nigella!
2. My next inspiration was from America’s Test Kitchen’s Pan Bagnat- an elevated tuna salad. Served on croissant, this is my favorite tuna sandwich that I often had at Croissant Gourmet (voted best bakery for several years by Orlando Magazine) in Winter Park, Florida. Olive tapenade, thinly sliced hard boiled egg and tuna is layered on a perfectly baked croissant. Very French- very yummy. I opted not to add egg to this salad because I wanted this to be a true- no cooking salad. But a hard boiled egg would be fantastic.
3. Finally, I added thin green apple slices because they are my sister’s favorite. She always inspires me to be the healthiest version of myself. The tartness and crunch are perfect with the other ingredients.
How to serve:
The fresh combination of dill and lemon and sprinkled with a bit of French Sea Salt, this makes a fantastic salad topping. I crumble this mixture all over the salad.
Do not toss this salad, but rather let your guests choose what they want on their plate. Perhaps a bit of sweet chopped cornichons, cranberry and celery or maybe tomato, cucumber and apple. However you plate this salad, it will soon be a summer staple on your lunch table.
How to Make The Dressing:
The dressing is whipped up in 3 minutes- apple cider vinegar, honey, olive oil, salt, pepper, smoked paprika and garlic. Simple and so good. Whirl it up in a blender to emulsify the oil and pour over this yummy summer bowl of happiness.
How to make a Farmer’s Market Summer Salad
Ingredients
- 7-8 cups salad greens – the freshest you can find
- 2 cans Italian tuna packed in olive oil 5 oz cans
- ¼ cup roasted pistachios shelled
- ¼ cup dried cranberries
- ½ cup chopped celery
- ½ cup cherry tomatoes, sliced in half
- ¼ cup red onion, diced
- ¼ cup mini sweet gherkins chopped
- ½ cup cannellini beans drained and rinsed
- ½ cup green apple thinly sliced
- 1 large lemon zested
- 2 TBSP fresh dill chopped fine
- ½ tsp sea salt
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 TBSP honey
- 1 TBSP Dijon mustard
- 1 clove garlic
- ½ tsp sea salt
- ¼ tsp pepper
- ½ tsp smoked paprika or Rosey Harissa
Instructions
- Drizzle the apple slices with lemon juice to prevent browning. Combine the dill, lemon zest and 1/2 tsp of sea salt in a small bowl, set aside. On a large platter or in a large bowl layer the greens, nuts, cranberries, apple slices, celery, tomatoes, beans, onions, gherkins and cucumbers. Top with tuna and the oil from the can.
- Sprinkle the salad with the dill mixture.
- In a high power blender combine apple cider vinegar, honey, mustard, salt, pepper, garlic and smoked paprika or rosey harissa. Slowly add in olive oil to emulsify. Test for flavor add adjust as preferred. Serve the salad and drizzle vinaigrette over each serving. Baked or grilled Naan bread is a wonderful side to serve with this salad.
Notes
Nutrition
- Gen X Ramen Noodle Salad
- Avocado Egg Salad
- Lemon Couscous Salad with raisins, chickpeas and avocado
- Roasted Shrimp, Feta & Orzo Salad
Enjoy with Naan bread, grilled or warmed with olive oil and salt.
