Visit your local farmers market and make this Chopped Summer Salad—a vibrant, seasonal dish full of fresh flavor that requires no oven.
Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Dairy Free
When I lived in Israel, there were certain fruits—like blueberries—that I missed because they simply weren’t available, not even frozen. At the time I didn’t fully appreciate that nearly everything I ate was locally sourced. Now I realize how fortunate that was.
Here in New York, there’s a short window each year when I can buy all my weekly produce at the farmers market and truly eat local. Right now is that time.
This is the season for fresh market vegetables…
Which means it’s the perfect moment for a chopped summer salad every day. A finely chopped salad has texture and flavor that just feels more cohesive and satisfying.
When I shared a behind-the-scenes photo of this salad on Instagram, the response was huge—people love a colorful, crunchy bowl of market produce.
What’s in season right now?
Corn
Bell peppers
Cucumbers
Tomatoes
Green beans
Fresh herbs (parsley, cilantro, dill)
…and more, depending on your region.
I kept the dressing simple and light so the vegetables remain the stars. I didn’t add fruit to this version (though I love fruit in salads), because I wanted the savory summer flavors to shine.
This is exactly what people mean when they say “eat the rainbow.”
This Farmer’s Market Chopped Summer Salad is…
Easy to make
Vegan
Gluten free
Full of seasonal produce
Packed with nutrients
Farmers Market Chopped Summer Salad
This chopped summer salad is loaded with fresh, late-summer flavors and requires no oven. All ingredients can be found at the farmers market during peak season. Vegan, Gluten Free, Grain Free, Paleo, Dairy Free.
- Author: Chelsey
Ingredients
For the salad:
4 cups spinach, chopped
2 Kirby cucumbers, chopped
1 medium bell pepper, chopped
1 large heirloom tomato, chopped
1 large beet, steamed and chopped
1/2 cup raw green beans, chopped
1 ear corn, kernels cut off the cob
1 medium avocado, peeled and diced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh dill, chopped
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon honey
1 garlic clove, finely minced
Pinch of smoked paprika
Pinch of oregano
Salt and black pepper, to taste
Instructions
Prepare and chop all salad ingredients, then place them in a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, smoked paprika, oregano, salt, and pepper until well combined.
Add dressing to the salad gradually, tossing gently to combine. Start with less dressing—you can always add more.
Toss everything together until evenly coated and serve immediately.
Don’t forget to PIN this Chopped Summer Salad…
This is a wonderfully simple option for Meatless Monday. Add beans or lentils to boost protein, or toss in nuts or seeds for extra crunch. Whatever you pair it with, you’ll taste the rainbow of summer produce.
What’s your favorite farmers market find this summer? XO