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.
Servings: 4 servings
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. Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!