Farmers’ Market Salad with Basil Vinaigrette

This simple salad is a taste of Summer in every bite!

farmers market salad with basil vinaigrette
Farmers’ Market Salad with Basil Vinaigrette

Easy, Refreshing & Delicious!

90 degree heat wave underway, it feels like summer… And we’ve got the food to match!

The grill is going and we have this this simple, refreshing and absolutely delicious salad that showcases the best of summer produce.

You could really switch up the mix of greens or fruits or veggies in this salad but we love the mix of spicy and hearty arugula with the Basil vinaigrette (scroll down for more info on this practically drinkable dressing!), sweet juicy peaches, fresh cherry tomatoes, cool cucumbers and creamy avocado.

Simple, quick and easy to prepare and a total crowd pleaser.

Combination inspired by Rachel Good Eats and What’s Gaby Cooking, it pairs well with so just about any grilled protein… salmon, chicken, steak, tofu or even other veggies!

Basil Vinaigrette recipe adapted from The Black Dog Summer on the Vineyard Cookbook, we’ve been making it for years and can’t say enough about how yummy it is!

It is delicious any time of year but to me, but with fresh garden basil in abundance it really tastes like summer and I can’t get enough of it!

It tastes great with greens, tomatoes, sandwiches, anything caprese!

It’s made with lots of fresh basil, garlic, salt, EVOO (extra virgin olive oil), canola oil, red wine vinegar, Dijon mustard, and pepper.

And just look at the color!

Hope you love this dressing and salad as much as we do!

Scroll down for recipe and leave a comment if you try.


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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