Farmers' Market Salad with Basil Vinaigrette
Prep time
Total time
A simple, refreshing and unbelievably delicious salad that showcases some of the best of Summer produce. Perfect for a barbecue, party or weekday meal. Pairs well with any grilled protein of your choice. Basil Vinaigrette adapted form The Black Dog Summer on the Vineyard Cookbook, it's a longtime favorite and we can't say enough about it!
Recipe type: Salad, Side
Cuisine: Gluten-Free, Vegan
Serves: serves 4-6
Basil Vinaigrette (adapted from The Black Dog Summer on the Vineyard Cookbook)
  • 1 clove garlic
  • ½ teaspoon salt
  • 2 cups fresh basil, packed
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Canola Oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon pepper
  • 1 5oz container Fresh Arugula or approximately 5 packed cups
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cut into bite size pieces
  • 1 -2 peaches, sliced
  • 1 cup cucumber, cut into ¼ -1/2 inch slices and quartered
Basil Vinaigrette
  1. Put the salt and garlic in a food processor or blender and pulse to chop and combine
  2. Add all remaining ingredients and blend until basil is completely minced and all ingredients well combined.
  3. Taste and adjust as needed. Sometimes I add a little bit more mustard or vinegar for some tang or extra basil... you really can't go wrong!
  1. Toss arugula with half the dressing. Add tomatoes and cucumbers and gently toss to combine, adding more dressing as desired. Add peaches and avocado and gently toss to combine. Serve and enjoy!
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