Farmers Market Vegetable Salad

Chopped ingredients for farmers market vegetable salad in a glass bowl

Farmers Market Vegetable Salad is a chunky chopped veggie salad with a tangy tarragon/anchovy/lemon vinaigrette. Hit the market, raid your garden, or clear out the fridge, this is a summer must-make.

green beans and wax beans in a white bowl ready to be made into Farmers Market Vegetable Salaf

One of the little moments I look forward to every summer is the appearance of the first yellow wax beans. You have to understand that it’s taken me decades to shrug off the memory of the squeaky wax beans from a can that my mom served ALL the time. With every squeaky bite you’d get a squirt of the canning liquid. Yuck.

Once I realized there was an actual fresh, delicious version of wax beans, I’ve been obsessed with them. I always try to have a plan in place so when I spot them every summer I can whisk them home and immediately set to making something amazing.

Making tarragon anchovy dressing for a farmer's market vegetable salad

I make lots of mixed vegetable and bean salads in the warmer months, and to keep them from becoming boring I challenge myself to come up with a distinctive dressing for each one. This one is a tarragon/anchovy/lemon vinaigrette that I think you’ll like. I use my immersion blender to blitz it into a creamy emulsion. Leave out the anchovy if you’re not into fish, or vegetarian.

Pouring a tarragon/anchovy/lemon vinaigrette onto a farmers market vegetable salad

I loaded this salad up with color, but in all honestly it was a clean out the fridge salad, so feel free to improvise. The fresh beans are the stars, and I think the corn adds a needed sweetness. The feta gives it substance, and the olives and marinated peppers give it zing. Other than that, add what you like.

Chopped ingredients for Farmers Market Vegetable Salad in a glass bowl

All my veggies are raw except the beans ~ be sure to blanche them, it makes all the difference, it brings out their color and sweetness. And I have a heavy hand with the dressing in this case, the veggies marinate in it and soak up the flavor. Be sure to give it a toss just before serving to redistribute the dressing.

Farmers Market Vegetable Salad in a glass bowl

Farmers Market Vegetable Salad pin

Also try ~

Chopped Asparagus Salad ~

It’s fun to feature seasonal veggies in chopped salads…try broccoli or summer squash, too.

chopped asparagus salad in white bowl


Israeli Chopped Salad~

This classic salad is often served with the vegetables chopped in a very small dice, which helps them absorb the dressing all the better.

Israeli Chopped Salad with spoon



Rainbow Chard Salad~

This is a delicious way to use a surplus of garden or csa chard!

Raw rainbow chard salad

Chopped ingredients for farmers market vegetable salad in a glass bowl
3.42 from 36 votes

Farmers Market Vegetable Salad

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.
Course Salad
Cuisine American
Prep Time 20 minutes
Yield 12 servings
Author Sue Moran


  • 1 pound trimmed green and wax beans cut into bite sized pieces
  • 1/2 cup finely diced red onion
  • 1/2 cup assorted color bell peppers diced
  • 1/2 cup halved cherry tomatoes
  • 1 carrot diced
  • 1 small pickling cucumber chopped
  • an ear of corn steamed and kernels removed
  • 1/3 cup marinated peppers I used little red bird's beak peppers
  • 1/3 cup olives halved
  • 1/2 cup crumbled or chopped feta cheese


  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp tarragon leaves
  • 1-2 anchovies or 1 tsp anchovy paste
  • salt and fresh cracked black pepper to taste


  • Combine all the ingredients in a large bowl.
  • 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.
  • Pour the dressing over the salad and toss gently. Refrigerate for at least 2 hours before serving.

Cook's notes


  • Make it simpler ~ I think this would be lovely with just the blanched green beans and the dressing.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    nancy g visconti
    July 28, 2018 at 6:33 am

    5 stars
    Hi…Your comment about canned beans took me back some 70 years. My Mom used to serve canned asparagus as a side with a dollop of mayo on top. I’ll leave the taste & feel up to your imagination. Today’s world of FRESH food is astounding compared to what we had ONLY seasonally then. Enjoy it all & thanks for an easy,healthy & yummy salad. Nancy

    • Reply
      July 28, 2018 at 8:23 am

      Haha, thanks for the chuckle Nancy!

  • Reply
    Jennifer @ Seasons and Suppers
    July 26, 2018 at 6:14 am

    Simply perfect way to enjoy the abundance this time of year! Lovely 🙂

  • Reply
    Lynn A
    July 25, 2018 at 12:46 pm

    That dressing sounds delicious! I don’t have any fresh beans, yet, but I’m going to try it with subbing in zucchini for the beans. Thanks for another recipe!

    • Reply
      July 25, 2018 at 6:01 pm

      Good idea, let us know how it turns out.

  • Reply
    Tricia @ Saving Room for Dessert
    July 25, 2018 at 11:09 am

    Another gorgeous rainbow salad with so much creativity. I’m loving the beans and the heavy handed dressing – sounds divine and looks fantastic 🙂 Sharing and pinning and wishing I had this for dinner today!

  • Reply
    John / Kitchen Riffs
    July 25, 2018 at 7:35 am

    We make a lot of veggie salads at this time of the year, too. So good! And it’s a necessity — we gotta do SOMETHING with all the produce we buy (it all looks so good, we can’t resist). Super post — thanks.

    • Reply
      July 25, 2018 at 7:56 am

      Really, forget the garden glut, I’ve got supermarket glut!

  • Reply
    [email protected]'s Recipes
    July 25, 2018 at 7:03 am

    I had a HUGE portion of green beans for the lunch too. Your farmer market salad looks so colourful and yummy!

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