![](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Quartered-Salad-with-Herb-Vinaigrette.jpg?resize=1140%2C758)
Quartered Salad {with Herb Vinaigrette}
![Quartered Salad with Herb Vinaigrette from Lemony Thyme](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Quartered-Salad-with-Herb-Vinaigrette-from-Lemony-Thyme.jpg?resize=960%2C567)
As the hot summer weather approaches we’ll be looking for some cool & simple dinner options. Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}. Here’s a sneak peek at this year’s herb gardens.
![Lemony Thyme, Sage, Cilantro, Chives](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Summer-Thyme2.2014.jpg?resize=960%2C639)
![Sage, English Thyme, Tarragon, Oregano](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Summer-Thyme1.2014.jpg?resize=960%2C639)
Not only do fresh herbs transform a simple vinaigrette but they can bring unexpected bursts of flavor to a salad. Pinch off a few leaves and toss them in with your salad greens or sprinkle them over the top of a chopped salad. You’ll be pleasantly surprised.
![Quartered Salad Ingredients](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Quartered-Salad1.jpg?resize=900%2C600)
Our Quartered Salad simply consisted of ripe avocado, Roma tomatoes, cooked baby red potatoes, crispy fried capers, fresh herbs and homemade vinaigrette dressing.
![Herb Vinaigrette](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Herb-Vinaigrette.jpg?resize=600%2C400)
Our Herb Vinaigrette began with a small diced shallot, 1 tsp. Dijon mustard, salt & pepper, 2-3 Tbl. minced fresh herbs (we used chives, tarragon, and lemony thyme) and 2 Tbl. white wine vinegar. The key to emulsifying a vinaigrette is to slowly whisk in your oil in a fine stream, about 5-6 Tbl. total or until the flavor is balanced.
![Quartered Salad with Herb Vinaigrette](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Quartered-Salad-with-Herb-Vinaigrette.jpg?resize=960%2C638)
This Quartered Salad {with Fresh Herb Vinaigrette} was a wonderful dinner on the patio side dish, but would also make a beautiful appetizer to share.
![](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2014/05/Quartered-Salad-with-Herb-Vinaigrette.jpg?fit=250%2C166)
Quartered Salad {with Herb Vinaigrette}
Ingredients
For the salad…
- 2 ripe avocados quartered
- 2 Roma tomatoes quartered
- 6 baby red potatoes cooked and quartered
- 2 Tbl. capers
- 2 Tbl. olive oil for frying capers
- fresh herb leaves such as lemony thyme, tarragon, chives
- salt & pepper
For the vinaigrette…
- 1 small shallot finely diced
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2-3 Tbl. minced fresh herbs such as lemony thyme, tarragon, chives
- 2 Tbl. white wine vinegar
- 5-6 Tbl. olive oil
Instructions
For the salad…
- Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
- Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
- Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.
For the vinaigrette…
- In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
- Drizzle lightly over salad.
![Peach, Berry & Basil Salad with Orange Vinaigrette](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/04/Peach-Berry-Basil-Salad1.jpg?resize=75%2C75)
![Apple Fennel Slaw with Orange Cumin Dressing](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/06/Apple-Fennel-Slaw-with-Orange-Cumin-Dressing.jpg?resize=75%2C75)
4 Comments
Tampa Cake Girl
I can’t believe this. I am drooling over this picture and recipe. I must admit you had me at avocado! Sharing!
libby
Thank you so much Cydnee. xo
Alyssa
Your blog inspired me to get herb pots of my own! Last month, I filled two huge pots with two kinds of Lemon Thyme, Lemon Verbena, Lemon Balm, Pineapple Basil, Purple Sage, Green Sage, Rosemary, and Parsley! I also threw in mint and chives, which may very well take over – but they’re fine for now! It’s been wonderful to eat these fresh herbs throughout the week :)
libby
Fantastic. You’ve named several that I’d love to try. It may be the year to add an additional pot. Thanks for sharing. Enjoy all those beautiful herbs.