Rachel’s Farm Table Provençal Salad

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“Salad was a big part of our diet in Provence since the farms had an abundance of delicious produce. Beets, radishes, peaches and goat cheese were some of our favorite finds at the local farm and market. Rosemary, lavender and thyme grew wild in our village and our window was shaded by a huge almond tree. Although the French typically serve salads with only a few ingredients, I thought this combination was an excellent sampling of our favorite cuisine of the region.”


  • 1 6-ounce bag of spring mix/mesclun
  • 1 large beet, cooked (or raw), julienned
  • 1 large peach, pitted and diced
  • 4 large radishes, thinly sliced
  • 1/4 cup red onion or green onions, sliced
  • 1 cucumber, peeled or unpeeled and sliced
  • 1/2 cup cherry tomatoes
  • 2 tablespoons slivered almonds, toasted
  • 2 ounces goat cheese, toasted (optional)
  • Provencal Vinaigrette (see below)


  1. Combine all ingredients together and pour Provençal vinaigrette on top. Toss to coat. Serve generous portions before the main course and keep passing the salad bowl around until it’s finished.