New This Month

Summer Salad

  • Yield: Serves 8

Source: Martha Stewart Living, September 2001


  • 2 1/2 tablespoons sherry wine vinegar
  • 1 teaspoon Dijon mustard
  • 7 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pinch of sugar
  • 3 cups yellow and red pear tomatoes, halved
  • 2 avocados, halved, pitted, peeled, and cut into 1/4-inch cubes
  • 1/2 cup crumbled Roquefort cheese
  • 8 cups assorted salad greens, washed and spun dry
  • 1/4 cup flat-leaf parsley leaves, washed and spun dry
  • 2 tablespoons fresh chervil leaves
  • 1 tablespoon fresh thyme leaves
  • Herb flowers, for garnish (optional)


  1. In a large bowl, whisk vinegar, Dijon, and olive oil to combine. Season with salt, pepper, and a pinch of sugar. Add tomatoes, avocados, and Roquefort; toss to combine. Add salad greens, parsley, chervil, and thyme. Refrigerate for up to 1 hour before serving. Toss to combine. Serve immediately.

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