Summer Salad Recipe

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Bursting with seasonal flavor, this Summer Salad Recipe makes the most of summer's fresh produce! Peppery arugula is tossed with fresh, buttery corn, strawberries, cucumber, and more to make a refreshing hot-weather dish.

Prep Time20

Cook Time6

Total Time26

Course: Salad

Cuisine: American

Keyword: summer salad

Servings: servings

Calories: 302kcal

Author: Kasey Schwartz

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

Storage: 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.

Nutrition