If you’ve ever gone to the farmers’ market for one thing and somehow come home with two bags of produce, this month’s recipes are for you. Summer is when fruits and vegetables are at their absolute best, and I can’t resist finding new ways to pile them onto a plate. This collection includes a fresh farmers market salad with a bright lemon vinaigrette, a burrata and fruit salad that feels a little fancy with very little effort, and a crispy smashed potato salad that’s hearty enough to convert even the most dedicated salad skeptic. They’re colorful, packed with summer flavor, and perfect for those days when it’s simply too hot to turn on the oven.
Farmers’ Market Salad with Lemon Herb Vinaigrette
Lemon Herb Vinaigrette:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp honey
1 tbsp Dijon mustard
1 small garlic clove, grated
2 tbsp chopped fresh herbs (basil, parsley, dill, chives, or a combination)
Salt and pepper to taste
Instructions:
Whisk everything together until emulsified.
Farmers’ Market Salad
Choose a green, a crunchy vegetable, a seasonal fruit, a creamy addition, a crunchy topping, and a handful of fresh herbs.
Greens: Mixed greens, arugula, butter lettuce, baby kale
Vegetables: Cucumbers, radishes, sugar snap peas, bell peppers, carrots
Fruit: Peaches, strawberries, blueberries, cherry tomatoes
Creamy: Goat cheese, feta, burrata, avocado
Crunchy: Pistachios, pecans, sunflower seeds, pepitas, croutons
Herbs: Basil, dill, parsley, chives, mint
Instructions:
Chop your ingredients, toss it with the vinaigrette, and serve immediately.
Crispy Smashed Potato Salad
Crispy Potatoes:
1.5 lbs baby gold potatoes
2–3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
Creamy Herb Dressing:
3/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tbsp Dijon mustard
1 garlic clove, finely grated
1 tbsp lemon juice
2 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
Optional Mix-Ins:
1/4 cup finely diced red onion
1/2 cup diced cucumber
1/3 cup pickle chunks or chopped dill pickles
Instructions:
1. Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15–20 minutes.
2. Drain potatoes and let them dry for a few minutes. Spread onto a baking sheet and gently smash each potato with the bottom of a glass or jar.
3. Drizzle with olive oil, then season with salt, pepper, paprika, and garlic powder.
4. Bake at 425°F for 35–45 minutes, flipping once halfway through, until deeply golden and crispy around the edges.
5. While the potatoes cook, whisk together mayo, Greek yogurt, Dijon, garlic, lemon juice, chives, dill, parsley, salt, and pepper.
6. Let potatoes cool slightly so they stay crispy. Toss gently with the dressing and any optional mix-ins you like.
7. Top with extra herbs, cracked pepper, or a little flaky salt if you’re feeling fancy. Best served slightly warm or room temp.
Summer Burrata Salad
Ingredients:
5 oz arugula
2 ripe peaches, sliced into wedges
1 cup fresh cherries,
pitted and halved
2 balls burrata
2-3 tbsp balsamic pearls
¼ cup toasted pistachios, roughly chopped
Fresh basil leaves
Flaky sea salt
Fresh cracked
black pepper
Assembly:
1. Spread the arugula across a large board or platter.
2. Arrange peach slices and cherries in loose clusters.
Tear open the burrata and nestle it among the fruit.
Scatter pistachios and basil leaves over everything.
3. Drizzle lightly with balsamic glaze (or balsamic pearls).
4. Finish with flaky salt and black pepper right before serving.
Optional Additions: Hot honey, fresh mint, candied pecans, pickled red onion, lemon zest, prosciutto, drizzle of olive oil. OL
