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

Serve up a bowl of this colorful goodness at a family BBQ or a quick weeknight dinner. It pairs perfectly with a delicious BBQ sandwich, along side a juicy steak, Smoked Venison Tenderloin or some Grilled Venison Backstrap. You can also prep this ahead of time, which makes it perfect for meal prep. The best part you can serve this up as a main or side dish. Whether you’re a busy mom, a salad lover, or just someone who appreciates a delicious and flavor packed meal, this Late Summer Salad is your go-to for a burst of summer freshness.

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 ripe tomatoes, corn, and juicy 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!

INGREDIENTS AND KITCHEN TOOLS

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.

For the salad:

• Lettuce (I like romaine)
• Cherry tomatoes (heirloom tomatoes would also work here)
• Peaches 
• Raw corn on the cob, with the corn sliced off (carefully)
• Avocado, sliced 

For the basil dressing:

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.

• Fresh basil leaves
• White wine vinegar
• Salt (or to taste)
• Black pepper
• Olive oil

STEP BY STEP

Step 1: Place the lettuce in a large bowl or platter and top with the cherry tomatoes, peaches, corn kernels, and avocado.

Step 2: To make the dressing, combine the basil, white wine vinegar, salt, and pepper in a blender. Pulse. 

Step 3: Turn the blender on and stream in the olive oil. Taste to check the seasoning level. 

Step 4: Pour the dressing over the top of the salad, toss well, 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. 

HOW TO SERVE

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.

STORING AND REHEATING

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!

OTHER SUMMER RECIPES YOU’LL LOVE

• Quinoa tabbouleh salad

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