Farmers Salad is just that kind of meal that’s both hearty and refreshing – a down-to-earth combination of wholesome ingredients that feel like they’ve come straight from the garden. I often make this salad when I want something satisfying but not too heavy. It’s one of those dishes that feels rustic and humble, yet every bite is packed with flavour.
At the heart of this salad are new potatoes – those little golden beauties that are soft, creamy, and full of natural flavour. I love using them because they hold their shape well, even after being tossed with the other ingredients. There’s no need to fuss too much over them. A simple boil, maybe with a pinch of salt, and they’re ready to go. They bring a gentle earthiness to the salad, which pairs perfectly with the rest of the ingredients.
Crumbled feta cheese is another essential part of Farmers Salad. Its salty, tangy flavour adds a sharp contrast to the mild potatoes. Plus, the creaminess of the feta brings everything together. I always use a good-quality feta – one that crumbles nicely without being too dry. It’s amazing how just a small amount of cheese can lift the entire dish.
For freshness and crunch, I like to throw in chopped cucumbers and cherry tomatoes. The cucumbers add a crisp, cooling bite, and the tomatoes – especially when they’re sweet and juicy – give a pop of colour and a burst of summery flavour. Sometimes I’ll also add a few thin slices of red onion, just for that little kick.
A handful of fresh herbs really takes this salad to another level. Parsley is my usual go-to, but dill or mint also work beautifully. They bring brightness and make the whole dish feel more vibrant. A quick drizzle of olive oil and a squeeze of lemon juice is all you need to dress it. The oil coats everything gently, and the lemon gives a clean, zesty finish.
Farmers Salad is perfect as a light lunch, a side dish at dinner, or even something to take along to a picnic. It’s not fancy, but that’s the charm – it celebrates simple ingredients and honest flavours. What more could you ask for?
Farmers Salad
Ingredients
- 500 g new potatoes halved if large
- 150 g feta cheese crumbled
- 200 g cherry tomatoes halved
- 1/2 large cucumber diced
- 1 medium red bell pepper sliced
- 1/4 large red onion thinly sliced
- 1/4 bunch fresh parsley dill/mint chopped
- 2 tbsp extra virgin olive oil
- 1/2 large lemon juice only
- salt to taste
- black pepper to taste
Instructions
- Place the new potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 12–15 minutes, or until fork-tender.500 g new potatoes
- Drain and allow to cool slightly.
- While the potatoes are cooking, halve the cherry tomatoes, dice the cucumber, and thinly slice the bell pepper and red onion if using. Set aside.200 g cherry tomatoes, 1/2 large cucumber, 1/4 large red onion, 1 medium red bell pepper
- In a large bowl, combine the cooked potatoes, cherry tomatoes, cucumber, and red onion. Crumble the feta cheese over the top and sprinkle in the fresh herbs.150 g feta cheese, 1/4 bunch fresh parsley
- Drizzle with olive oil and squeeze over the lemon juice. Season with salt and black pepper to taste. Toss everything gently to combine, being careful not to break up the potatoes too much.2 tbsp extra virgin olive oil, 1/2 large lemon, salt, black pepper
- Serve warm, at room temperature, or chilled.
13 comments
It’s such a balanced dish, and so easy to put together.
I wasn’t sure how filling it would be, but it really surprised me. Had it for dinner with a bit of crusty bread.
This was a hit at our family BBQ.
It felt fresh and summery.
A great way to use up leftover potatoes. I added some mint instead of parsley and it worked beautifully.
I made this for lunch and it was just what I needed. Simple ingredients, loads of flavour.
It’s rare to find a salad that’s this satisfying. You don’t miss the meat at all.
I made this with dill and it gave a lovely, slightly herby kick. The flavours come together so nicely—nothing overpowering.
Lovely textures—soft potatoes, crunchy cucumber, juicy tomatoes.
Super quick to make, and the leftovers were just as good the next day. Great choice for a packed lunch or a picnic.
The lemon juice really lifts everything and brings it together.
Everything about this salad screams freshness. The feta and lemon dressing are a perfect combo.
The new potatoes were so creamy and paired perfectly with the tangy feta. It’s filling but still feels light—definitely making it again.