My Favorite Summer Salad

Ah, summertime — season of sunshine, long days, and countless cookouts. When we’re hosting or attending cookouts, I have a go-to summer salad recipe that’s quick, fresh, easy, and always a hit.

It tastes great either warm or cold, and serves about 6 to 8 as a side dish:

Ingredients*

  • 4-5 ears of sweet corn on the cob
  • 3/4 package cherry tomatoes
  • 1 small red onion
  • 1 teaspoon olive oil
  • 5 ounces goat cheese
  • 6-8 large basil leaves
  • salt and pepper

(*Note: The amounts of each of these ingredients can be adjusted based on your preference. Like more tomatoes in your salad? By all means — add them!)

Directions

  • Boil corn until cooked (Midwestern trick: add a touch of milk to the boiling water to make the corn extra sweet).
  • While corn is cooling, chop the onion and saute over medium-high heat in olive oil and place in large mixing bowl.
  • Slice cherry tomatoes in half and add to mixing bowl.
  • Once corn is cooled (you can run the ears under cold water to help speed up the process), cut the corn off the cob and add to mixing bowl.
  • Add goat cheese to bowl and mix well, melting the cheese and combining all ingredients.
  • Tear basil and add to mixture.
  • Add salt and pepper to taste.

See? Told you it was easy. This is guaranteed to become one of your summertime favorites, too!

4 Comments

  1. Christy

    I’ve made something similar to this for summer as well… I add in faro or another hearty grain and sometimes edamame for a hearty vegetarian meal.

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