When all types of beautiful vegetables come into season in the summer, I always make this farmers market salad. Tomatoes, green beans, baby potato, basil leaves and olives are tossed in a Dijon mustard vinaigrette, and topped with creamy goat cheese rounds coated with a cumin and sesame spice mix. This hearty and healthy salad is best served with BBQ or grilled meats.

The spiced goat cheese rounds can be made a day in advance and kept in the fridge until the salad is ready to be served. The spice mix is made from a mix of fresh thyme leaves, sesame seeds, freshly ground cumin, paprika, salt and pepper, which is combined in a small bowl.


Chilled goat cheese are cut into 1/4 inch rounds, and placed into the bowl, pressing the cheese gently to make the spice mix adhere.


To make the vinaigrette, red wine vinegar, minced shallot, Dijon mustard, and fresh thyme leaves are combined in a bowl, whisking to mix. Olive oil is gradually whisked into the dressing, and the vinaigrette seasoned with salt and pepper.


The dressing can also be made 1 day in advance.

To prep the vegetables, the potatoes and green beans are steamed until just tender.


The baby potatoes are halved and steamed for 10 minutes, removed and cooled to room temperature. The green beans will take much shorter time and should be tender after 5 minutes. The beans should be rinsed in ice water to stop it from cooking and retain its crisp color.


Drain the beans and toss together with the potatoes and tomatoes.


Toss in fresh basil leaves, kalamata olives, and the vinaigrette dressing. Top the salad with the goat cheese rounds and serve.

Farmer’s Market Salad with Spiced Goat Cheese Rounds