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Summer salad with corn, asparagus, cheese, figs, avocado, tomatoes, basil and a vinaigrette.
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5 from 9 votes

Summer Salad Ideas

Let’s choose all our very favorite fresh summer fruit and veggie bounty, beautifully arrange it on a tray and serve it alongside a bowl of dressed greens for a super fun create-your-very-own-summer-salad-adventure situation!
Prep Time25 minutes
Cook Time20 minutes
Course: Appetizer, Entree, Salad
Cuisine: Californian
Servings: 10
Author: Daniela Gerson

Ingredients

  • 1 sweet potato thinly sliced
  • 1 bunch asparagus blanched
  • 2 ears fresh corn shucked and kernels removed
  • 1 pint cherry tomatoes halved
  • 4 heirloom tomatoes sliced
  • 1 pint figs cut in half
  • 8 oz fresh mozzarella thinly sliced
  • 6 heads little gem lettuce washed and dried
  • 2 avocados diced
  • handfull basil leaves
  • flaky sea salt to taste
  • black pepper to taste

For the Vinaigrette

  • 1 shallot minced
  • 1 lemon juiced
  • 2 teaspoons dijon mustard
  • 3 tablespoons vinegar balsamic, sherry, red or white
  • 1 teaspoon honey
  • 3/4 cup extra virgin olive oil
  • kosher salt to taste
  • black pepper

Instructions

  • First we will prep all the ingredients that we are cooking. In this variation, it is the sweet potato, asparagus and corn. To cook the sweet potato, preheat oven to 400 F degrees. Thinly slice the sweet potation (peeling optional). I use a mandolin but a knife works as well. Toss sweet potatoes with 1 tablespoon of the olive oil, salt and pepper and roast until tender, about 15-20 min, will depend on how thin you slice them. Flip once while cooking. 
  • To blanch the asparagus, have a large bowl of ice water ready. Trim the ends and fill a big pot with water and about 2 tablespoons of kosher salt. When the water is boiling, add asparagus; boil under tender, about 3-5 minutes (will depend on thickness). 
  • Drain in a colander and immediately transfer to ice water for 1 minute to stop the cooking process. Drain and set aside. 
  • Shuck the remove the kernels with a knife. Heat a sauté pan with a tablespoon of olive oil; add the corn and pinch of salt and pepper. Sometimes I like to cook the corn on high heat and get a nice char and sometimes I like to cook on low heat for 8-10 minutes, just until the starchiness is gone. Set aside. 
  • Prep the rest of the ingredients: slice tomatoes, cut figs, slice mozzarella, wash and dry lettuce, and dice the avocado.
  • To make the vinaigrette: Combine all ingredients except olive oil in a bowl. Slowly drizzle in oil while whisking constantly. Season to taste with salt and pepper. 
  • Arrange all salad (except the lettuce) on a tray. Serve alongside a bowl of the dressed greens. Optional to drizzle a little of the dressing over the board or a really good olive oil. Sprinkle board with flaky sea salt and freshly cracked pepper. 

Notes

  • When possible, buy local and organic produce.
  • Pick a range of textures and flavors for a more interesting summer salad.
  • Serving size can easily vary depending on the number of people you’re cooking for.
  • If you are brining this to a potluck, assemble it on a rimmed baking sheet and just cover it up!
  • Vinaigrette can be made up to 3 days ahead and refrigerated; let come to room temperature before serving.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!