Summer Bounty Salad
Bursting with the vibrant flavors of the season, the Summer Bounty Salad is a refreshing medley of fresh, farm-to-table ingredients that celebrates summer's peak produce. Sweet heirloom cherry tomatoes, crisp cucumbers, juicy peaches, and tender kernels of sweet corn come together in perfect harmony, complemented by creamy avocado, fragrant basil, and tangy feta cheese. Drizzled with a homemade honey-lemon vinaigrette, this salad strikes the perfect balance between sweet, savory, and tangy. Ready in just 25 minutes, this quick and easy recipe is ideal for picnics, barbecues, or a light weekday dinner. Serve chilled for a delightfully cool burst of summer freshness! Keywords: summer salad, fresh produce recipes, heirloom cherry tomatoes, honey-lemon vinaigrette, easy summer side dish.
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Recipe Information
Ingredients
- 1.5 cups heirloom cherry tomatoes
- 1 large cucumber
- 2 ears sweet corn
- 1 large peach
- 1 large avocado
- 0.25 cup basil leaves
- 0.5 cup feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Shuck the ears of corn and remove any silks. Boil the corn in lightly salted water for 5 minutes. Remove from heat, let it cool, and carefully cut the kernels off the cob with a sharp knife.
Slice the cherry tomatoes in half and add them to a large mixing bowl.
Peel the cucumber in alternating strips for a decorative look, then dice it into bite-sized pieces. Add to the bowl.
Slice the peach into thin wedges and gently toss into the salad. If the peach is very ripe, handle it carefully to avoid bruising the flesh.
Cut the avocado in half, remove the seed, scoop out the flesh, and dice it. Add the avocado pieces to the bowl, drizzling them with a touch of lemon juice to prevent browning.
Stack the basil leaves, roll them into a tight bundle, and slice them into thin ribbons (a technique called chiffonade). Sprinkle the basil over the salad.
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and gently toss everything to combine.
Crumble the feta cheese over the top as a final garnish before serving.
Serve the salad immediately or chill it in the fridge for up to 30 minutes before enjoying.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 40.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 482 mg | 37% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
