Lake Isle Press

Farmer’s Market Salad

When I bring home a pile of vegetables from the local farmers market I like to make this Cobb-like salad for my husband and myself. For protein, I use leftover chicken, hard-boiled eggs or cheese—whatever's on hand. Almost any homemade dressing will do for this combo—Herb Vinaigrette, Basil Balsamic, Creamy Lemon, Italian, Greek Herb, Creamy Ranch or just a simple oil and vinegar mix.

Farmer’s Market Salad


  • 3 cups lettuce greens, rinsed and dried
  • 1 tomato, cut into wedges
  • 1 small cucumber, peeled, cut in half lengthwise and sliced
  • 2 radishes, thinly sliced and quartered
  • 1/2 thick carrot, peeled and cut into matchsticks
  • 1/4 small red onion, very thinly sliced
  • 2 hard boiled eggs, quartered
  • 1 cup croutons (optional)
  • 1/4 cup crumbled goat or feta cheese (optional)
  • Vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon finely minced garlic
  • 4 tablespoons olive oil
  • Salt and pepper


1. In a large bowl, combine the lettuce, tomato, cucumber, radish, carrot and red onion.

2. To make the dressing, in a small bowl, whisk together the vinegar, lemon juice, oregano and garlic, then whisk in the oil. Season with salt and pepper.

3. Add enough dressing to coat the salad and toss to combine. Divide salad between two plates or large shallow bowls. Garnish with eggs or other protein source of your choice, croutons and cheese, if desired.

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