Bursting with seasonal flavor, this Summer Salad recipe makes the most of summer’s fresh produce! We toss peppery arugula with fresh, buttery corn, strawberries, and more to make a refreshing hot-weather dish.
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Pin RecipeSummer Salad Recipe
Salad is always welcome at my table, and during the summer months, I just can’t get enough! It’s the perfect way to showcase seasonal produce from the local farmer’s market, and this summer salad is truly special. I love to bring it to neighborhood potlucks, and sometimes I’ll double the recipe and serve it for a simple dinner along with a baguette. You can add even more fresh vegetables if you want!
So, what makes a salad a “summer salad”? In my opinion, there has to be some fruit thrown in. For my summer salad recipe, I add vibrantly red sliced strawberries for a hint of sweet juiciness.
Then, corn kernels are sautéed in butter to bring out their flavor, and lots of creamy avocado balances out the slight spiciness of the arugula that serves as a green backdrop. You’ll also find summer staples like cherry tomatoes and basil. Salty feta cheese brings it all together.
And the dressing? It could be not be simpler! You can whip up the dressing for this summer salad right in the bowl you plan to serve it in, which is such a bonus.
Add toasted nuts or sunflower seeds for crunch and protein, or keep to the recipe as written. This is sure to become a family favorite. I know it is one of my favorites and I’ll definitely be making it all summer long.
(Looking for more summer salad ideas? I’ve got plenty! Try my Summer Vegetable Pasta Salad, Corn, Avocado & Cilantro Salad, and Cucumber Tomato Salad.)
Recipe Ingredients
To print: see recipe card below
- 1 tablespoon unsalted butter
- 1 ear corn – If you can’t find fresh corn, use thawed and drained frozen corn instead. You’ll need about 1/2 cup of corn kernels
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vinegar – You can use sherry or red wine vinegar.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups fresh strawberries – If your strawberries turn a little soft, use my strawberry hack to freshen them back up!
- 1/2 cup feta cheese – You can buy a block of feta or feta crumbles.
- 1 cup cherry tomatoes – You can substitute grape tomatoes.
- 1 avocado
- 1 1/2 cups fresh arugula
- 1/4 cup fresh basil
Variations
- Add nuts and seeds like toasted walnuts, almonds, sunflower seeds for nutty flavor and a bit of crunch.
- Substitute the arugula with baby spinach, or use a combination of both!
- Use a different fruit, or add more fruit. Blueberries or raspberries would be lovely in this salad in place of the strawberries and will still add a summery fruit flavor.
- Swap out the feta. If you like, try using fresh mozzarella—not shredded mozzarella—in place of the feta cheese.
- Include extra veggies like cucumber and red onion for even more crunch.
Directions for How to Make Summer Salad
- Cook the corn: Melt the butter in a saucepan over medium-high heat. Add the corn kernels, and sauté for 5 to 6 minutes or until they’re tender and lightly golden. Then, transfer them from the heat, and set them aside to cool completely.
- Prepare the dressing: Whisk the olive oil, vinegar, salt, and pepper in a large bowl.
- Combine: Add the remaining salad ingredients, and toss to combine and coat. Enjoy immediately!
Serving Suggestions
This summer salad is the perfect addition to any meal! You can serve it at a casual weeknight dinner or bring it to a BBQ or potluck. Try serving it as a side dish with recipes like:
- Pasta – Creamy Lemon Chicken Pasta, One-Skillet Creamy Tomato Italian Sausage Pasta, or Crock Pot Lasagna
- Grilled meat – Grilled BBQ Chicken, Easy Marinated Grilled Chicken Tenders, or even hot dogs
- Seafood – Pesto Salmon or Easy Shrimp Tacos
How to Store
This recipe is best served right away. However, if you have leftovers you can store them in the fridge in an airtight container for up to 2 days.
Quick Tip
Transform this side dish into a complete meal by topping it with grilled shrimp, salmon, or chicken tenders!
FAQs
A summer salad is a fresh salad that incorporates a lot of seasonal ingredients like cucumber, fruit, tomatoes, and more.
A salad typically consists of raw greens, vegetables and toppings. It is served mixed or topped with a dressing.
Leafy greens make a great base for a fresh salad! These can include spinach and baby spinach, romaine lettuce, baby kale, butter lettuce and other lettuces, and arugula.
Summer Salad Recipe
Equipment
- 1 saucepan
- 1 Large bowl
Ingredients
- 1 Tablespoon unsalted butter
- 1 ear corn, shucked and kernels cut from the cob
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon sherry or red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups fresh strawberries, stemmed and cut into quarters
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, cut into 1-inch pieces
- 1 ½ cups fresh arugula
- ¼ cup fresh basil, minced
Instructions
- Add the butter to a saucepan over medium high heat. Once heated, add the corn kernels and saute for 5 to 6 minutes until tender and starting to color slightly. Remove from the heat and let cool completely.1 Tablespoon unsalted butter, 1 ear corn, shucked and kernels cut from the cob
- In a large mixing bowl, whisk together the olive oil, vinegar, salt and pepper. Add the remaining ingredients, then gently toss together until everything is coated with the dressing. Serve immediately.3 Tablespoons extra virgin olive oil, 1 Tablespoon sherry or red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 cups fresh strawberries, stemmed and cut into quarters, ½ cup crumbled feta cheese, 1 cup cherry tomatoes, halved, 1 avocado, cut into 1-inch pieces, 1 ½ cups fresh arugula, ¼ cup fresh basil, minced
Notes
Nutrition
Did you make this Summer Salad Recipe? Be sure to let us know how it turned out, and leave a rating and comment.
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