Dressings & Marinades,  Healthy Choices,  Recipes,  Salads & Side Dishes,  Vegetarian

Quartered Salad {with Herb Vinaigrette}

Quartered Salad with Herb Vinaigrette from Lemony Thyme

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
Lemony Thyme, Sage, Cilantro, Chives
Sage, English Thyme, Tarragon, Oregano
Sage, English Thyme, Tarragon, Oregano

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

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

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

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.

Quartered Salad {with Herb Vinaigrette}

Libby with Lemony Thyme
Cook Time 15 minutes
Total Time 15 minutes
Servings 3 -4


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


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.


  • 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!

  • 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.

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