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:


  • 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!)


  • 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!


  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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