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Farmers Market Vegetable Salad is a healthy chopped vegetable salad with a tarragon/anchovy/lemon vinaigrette ~ a great side dish for all your summer meals.


serves 12

Total time

0 minutes


Sides, Lunch


  • 1 pound trimmed green and wax beans, cut into bite sized pieces
  • ½ cup finely diced red onion
  • ½ cup assorted color bell peppers (diced)
  • ½ cup halved cherry tomatoes
  • 1 carrot (diced)
  • 1 small pickling cucumber (chopped)
  • an ear of corn, steamed and kernels removed
  • ⅓ cup marinated peppers, I used little red bird's beak peppers
  • ⅓ cup olives (halved)
  • ½ cup crumbled or chopped feta cheese
  • dressing
  • ¼ cup extra virgin olive oil
  • emon
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 tbsp tarragon leaves
  • 1 anchovies, or 1 tsp anchovy paste
  • salt and fresh cracked black pepper to taste


  1. Combine all the ingredients in a large bowl.
  2. Put the dressing ingredients in a wide mouthed mason jar or small bowl and use an immersion blender to blend until it is emulsified. Taste to adjust any of the ingredients to your own preference.
  3. Pour the dressing over the salad and toss gently. Refrigerate for at least 2 hours before serving.
  4. View the recipe instructions at The View From the Great Island

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