This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

Late summer is when the good stuff starts rolling in if you ask me. The grocery stores are chock full of bins teeming with local corn, tomatoes are falling off vines, and peaches are at every roadside stand. So, we make this late summer salad with tomatoes, corn, and peaches.

I’ve been loving having a garden this year. We’ve got lettuce, basil, bell peppers, jalapeno, and tomatoes happening in there and it has me really inspired. I don’t want to waste anything!

What’s in a late summer salad?

In my world, basically all of the best parts of late summer – tomatoes, corn, and peaches. Avocado because – DUH! And, everything gets drizzled with fresh basil vinaigrette.

Let’s pause to talk about the fresh basil vinaigrette. Which is divine, I might add. If you have loads of fresh basil, like me, this is the perfect thing to make. All it is is basil, white wine vinegar and olive oil with some salt and pepper. Easy, right? It’s epic.

How do you prep the tomatoes, corn, and peaches?

This is the best part – however you want! I prefer slices of peaches, chunks of corn kernels and halved tomatoes. But slice and dice however you like. It’s going to be delicious regardless!

I like to serve this salad as a side or a main. I’ll serve it with some protein and split the portion between Jared and I for a large dinner, or it goes great with a few sides and a dish, too.

You can prep everything ahead of time, and then add the dressing and the avocado when you’re ready to eat if meal prep is your jam!

Love summer recipe ideas? You have to check out my quinoa tabbouleh salad!

Late Summer Salad with Tomatoes, Corn & Peaches

This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

• Author: Miss AK
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2-4 1x
• Category: Salad
• Method: Chopping
• Cuisine: American

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Ingredients

• about 4 cups lettuce (I like romaine)
• 1 pt. cherry tomatoes, halved 
• 2 peaches, sliced 
• 1 ear of raw corn, with the corn sliced off (carefully)
• 1 avocado, sliced 

For the basil dressing:

• 3 cups loosely packed fresh basil leaves
• 3 Tbsp. white wine vinegar
• 1/4 tsp. salt (or to taste)
• 1/4 tsp. pepper
• 1/4 cup olive oil

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Instructions

• Place the lettuce in a large bowl and top with the cherry tomatoes, peaches, corn kernels, and avocado.
• To make the dressing, combine the basil, white wine vinegar, salt, and pepper in a blender. Pulse. 
• Turn the blender on and stream in the olive oil. Taste to check the seasoning level. 
• Pour the dressing over the top of the salad and serve!

Notes

• To make a full meal, top the salad with chicken, shrimp or even salmon. 
• This salad is great for meap prepping. Prepare the salad without the avocado in containers with lids. Blend up the dressing and store it in a jar with a lid. When you’re ready to serve, pour on the dressing and add the avocado slices. 

Nutrition

• Calories: 248
• Sugar: 8 g
• Sodium: 163 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 2 mg

Keywords: salad, summer, corn, tomatoes, peaches