Summer Harvest Salad Recipe

Wash and thoroughly dry the mixed salad greens. Place in a large salad bowl and chill briefly if desired.

Wash the cherry tomatoes and halve them. Place in a medium bowl.

Peel (optional), seed and thinly slice the cucumber. Add to the bowl with tomatoes.

If using fresh corn: remove husks and silk. For raw kernels, cut corn from the cob with a sharp knife over a bowl. If using frozen corn, thaw and pat dry. For a charred flavor, see the Optional Grill/Char section before assembling.

Thinly slice the red onion very fine (so it doesn’t overpower). Rinse under cold water for 30 seconds if you want milder onion flavor, then pat dry.

Pit and dice the avocado, or slice if preferred. Toss the avocado with a small squeeze of lemon juice (from the lemon used for dressing) to slow browning and set aside.

Wash and thinly slice the peach or nectarine. If grilling, brush lightly with olive oil before grilling (see Optional Grill/Char).

Tear the basil leaves and toast the sliced almonds or pepitas in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes, shaking the pan; remove from heat and cool.

Char corn and peaches (optional)

Preheat a gas grill, grill pan or cast-iron skillet over medium-high heat. Brush corn and peach slices lightly with 1 tablespoon olive oil. Place corn cobs on the grill and turn occasionally until you see light char marks, about 6–8 minutes. For peaches, grill cut-side down until caramelized, about 1–2 minutes. Remove and let cool slightly. If you grilled corn on the cob, cut kernels off the cob after cooling. Sprinkle corn with a pinch of coarse salt.

In a small jar or bowl combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey (or maple syrup), 1 teaspoon Dijon mustard, 1 teaspoon vinegar, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously or shake in a sealed jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add an extra 1/2 teaspoon honey for sweetness, more lemon for brightness, or up to 1 tablespoon water to loosen consistency if needed.

To the large bowl with greens, add the halved cherry tomatoes, sliced cucumber, corn kernels, thinly sliced peaches, red onion and torn basil. Gently toss to combine.

Drizzle about two-thirds of the dressing over the salad and toss gently to coat. Reserve the remaining dressing for guests to add more if desired.

Fold in the diced avocado carefully to avoid mashing. Scatter crumbled feta over the top (if using) and sprinkle the toasted almonds or pepitas for crunch.

Taste and adjust: add a pinch more salt or a squeeze of lemon if needed. Serve immediately so avocado stays bright and greens remain crisp.