Summer Garden Salad
This is the salad that shows up the second summer produce hits its peak. It comes together in just minutes with no cooking required, making it the perfect side for anything coming off the grill.
Nothing says summer quite like a bowl full of fresh garden vegetables tossed together with a sweet and tangy balsamic dressing. This salad comes together in just minutes and is the perfect way to use up all that beautiful produce sitting on your counter right now.
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I make a version of this salad on repeat all summer long, and it never lasts more than a day in my fridge. Crisp cucumbers, juicy cherry tomatoes, and sweet raw corn straight off the cob get tossed with fresh basil and a simple balsamic dressing that ties everything together. It’s the kind of no-cook side dish that pairs with absolutely anything coming off the grill, and it looks just as good on a holiday spread as it does at a backyard cookout.
Table of Contents
Why You’ll Like This Recipe
- No cooking required. Everything goes into one bowl raw, so it’s ready in about 15 minutes flat.
- Perfect for using up summer produce. It’s a great way to put fresh corn, tomatoes, and cucumbers from the garden or farmers market to good use.
- Make-ahead friendly. It holds up beautifully in the fridge, so you can prep it earlier in the day and let the flavors meld before serving.
Ingredients You’ll Need
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Cucumber: Adds a crisp, refreshing crunch to every bite.
- Cherry tomatoes: Bring juicy sweetness and a pop of color.
- Sweet onion: Gives a mild, slightly sweet bite without overpowering the other flavors.
- Fresh corn: Sweet and crisp straight off the cob, no cooking needed.
- Fresh basil: Adds a fragrant, herby freshness that ties the salad together.
- Balsamic glaze: A thick, syrupy drizzle that adds concentrated sweet-tangy flavor.
- Balsamic vinegar: Brings brightness and acidity to the dressing.
- Honey: Balances the acidity with just the right touch of sweetness.
- Olive oil: Helps bring the dressing together and coats the vegetables.
- Salt and pepper: Enhances and balances all the fresh flavors.
How to Make a Summer Garden Salad
- In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
- Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
- Toss gently to coat.
- Taste and adjust any dressing or seasoning ingredients.
- Season with salt and freshly ground black pepper to taste.Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.
Tips and Substitutions
- No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
- Swap sweet onion for red onion if you want a slightly sharper bite.
- Not a fan of basil? Fresh mint or parsley both make a great substitute.
- If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
- For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.
Frequently Asked Questions
Yes, you can prep the vegetables and dressing separately up to a day ahead, then toss everything together right before serving for the best texture.
No, fresh corn cut straight from the cob is tender and sweet enough to eat raw, and it adds a great crisp texture to the salad.
It pairs beautifully with grilled chicken, burgers, steak, or pork, and also makes a great topping for a summer salad bowl.
More Recipes Like This
Summer Garden Salad
Ingredients
- 1 1/2 cups sliced cucumber
- 1 1/2 cups halved cherry tomatoes
- 1/4 cup sliced sweet onion
- 1/2 cup fresh corn kernels uncooked
- 1/4 cup sliced fresh basil
- 3 tablespoons balsamic glaze
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- salt and black pepper to taste
Instructions
- In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
- Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
- Toss gently to coat. Season with salt and freshly ground black pepper to taste.
- Taste and adjust any dressing or seasoning ingredients.
- Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.
Notes
Tips and Substitutions
- No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
- Swap sweet onion for red onion if you want a slightly sharper bite.
- Not a fan of basil? Fresh mint or parsley both make a great substitute.
- If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
- For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
