If you’ve ever gone to the farmers’ market for one thing and somehow come home with two bags of produce, this month’s recipes are for you. Summer is when fruits and vegetables are at their absolute best, and I can’t resist finding new ways to pile them onto a plate. This collection includes a fresh farmers market salad with a bright lemon vinaigrette, a burrata and fruit salad that feels a little fancy with very little effort, and a crispy smashed potato salad that’s hearty enough to convert even the most dedicated salad skeptic. They’re colorful, packed with summer flavor, and perfect for those days when it’s simply too hot to turn on the oven.

Farmers’ Market Salad with Lemon Herb Vinaigrette

Lemon Herb Vinaigrette:

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp honey

1 tbsp Dijon mustard

1 small garlic clove, grated

2 tbsp chopped fresh herbs (basil, parsley, dill, chives, or a combination)

Salt and pepper to taste

Instructions:

Whisk everything together until emulsified.

Farmers’ Market Salad

Choose a green, a crunchy vegetable, a seasonal fruit, a creamy addition, a crunchy topping, and a handful of fresh herbs.

Greens: Mixed greens, arugula, butter lettuce, baby kale

Vegetables: Cucumbers, radishes, sugar snap peas, bell peppers, carrots

Fruit: Peaches, strawberries, blueberries, cherry tomatoes

Creamy: Goat cheese, feta, burrata, avocado

Crunchy: Pistachios, pecans, sunflower seeds, pepitas, croutons

Herbs: Basil, dill, parsley, chives, mint

Instructions:

Chop your ingredients, toss it with the vinaigrette, and serve immediately.

Crispy Smashed Potato Salad

Crispy Potatoes:

1.5 lbs baby gold potatoes

2–3 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp paprika

1 tsp garlic powder

Creamy Herb Dressing:

3/4 cup mayonnaise

1/4 cup plain Greek yogurt

1 tbsp Dijon mustard

1 garlic clove, finely grated

1 tbsp lemon juice

2 tbsp fresh chives, chopped

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1/2 tsp salt

1/4 tsp black pepper

Optional Mix-Ins:

1/4 cup finely diced red onion

1/2 cup diced cucumber

1/3 cup pickle chunks or chopped dill pickles

Instructions:

1. Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15–20 minutes.

2. Drain potatoes and let them dry for a few minutes. Spread onto a baking sheet and gently smash each potato with the bottom of a glass or jar.

3. Drizzle with olive oil, then season with salt, pepper, paprika, and garlic powder.

4. Bake at 425°F for 35–45 minutes, flipping once halfway through, until deeply golden and crispy around the edges.

5. While the potatoes cook, whisk together mayo, Greek yogurt, Dijon, garlic, lemon juice, chives, dill, parsley, salt, and pepper.

6. Let potatoes cool slightly so they stay crispy. Toss gently with the dressing and any optional mix-ins you like.

7. Top with extra herbs, cracked pepper, or a little flaky salt if you’re feeling fancy. Best served slightly warm or room temp.

Farmers’ Market Salad with Lemon Herb Vinaigrette

Crispy Smashed Potato Salad

Summer Burrata Salad

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