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Everything Summer Salad

It's been an eventful and super duper fun Summer so far for my family. Has it been for you too?My daughter Sadey returned home from living in China for 5 months, and we had two family reunions back to back. My family's reunion was in Carlsbad, CA and my husband's family reunion was in Santa Cruz, CA. I can't complain one bit. They were both awesome. But, It's so good to be home in Utah and back at it after about a month of vacationing.

I came home to my garden and it was bursting and begging to be picked. Because of that, this salad combo was born. My food philosophy goes along with the saying, "If it grows together, it goes together." So I say, gather what you have growing in your own garden or look around at what is available at your farmers market tomorrow and throw it all together...most likely you will be pleasantly surprised with the tasty outcome. I'm not going to lie, my husband and kids thought that pairing watermelon, corn, and tomatoes was going to be really weird. How many times do I need to say "trust me", before they actually do, and will just gobble down whatever I've made without a questioning eye? Well, this savory summer salad combo proved the saying true again, and we have had it everyday since we have been home.

Serves 8-10 / 25 minutes

2 ears of fresh yellow corn

1/2 small seedless watermelon

3 oz goat cheese, crumbled

1 cup colorful cherry tomatoes

2 or 3 heirloom tomatoes, halved lengthwise and sliced crosswise

2 cups baby spinach leaves

2 to 3 TB basil leaves, trimmed into strips

Cracked pepper and kosher salt

1. Cook corn in a pot of boiling water until tender, 6 to 8 minutes. Transfer to a bowl of ice water and let cool. Pat corn dry , then cut kernels lengthwise from cobs into long sections. Break into large pieces.

2. Cut rind from watermelon and cut melon in half lengthwise. Slice crosswise about 1/4 in. thick.

3. In a large, wide bowl, gently combine corn, watermelon, tomatoes, and spinach. Toss very gently with dressing. Ease salad onto a platter and tuck in cheese. Scatter basil leaves over salad and sprinkle with salt and pepper.

Fresh Basil Dressing:

In a bowl, whisk together 3 TB red wine vinegar, 1 1/2 TB lemon juice, 1 tsp minced shallot, 1 tsp honey, 1/2 tsp kosher salt, 1/2 tsp fresh thyme leaves, 1/2 tsp minced garlic, 1/4 tsp black pepper. Slowlu whisk in 3 TB extra-virgin olive oil, then stir in 1 1/2 TB fresh basil leaves. Let dressing sit at least 10 minutes for flavors to blend. Mix one more time before using.

per serving: 121 cal, 3.2 g protein, 6.8 g fat, 12 g carbs

I hope your summer is treating you well. This is the best part of summer, don't you think? It's when all of the produce is fresh for the picking and it makes eating fresh and healthy easy breezy. Enjoy!

Have a Fit & Fabulous day!


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