This salad is inspired by all of the end of summer favorites including fresh corn, tomatoes (several varieties if you have them), and sweet peppers.

The Best of Summer Salad

You can also use chopped zucchini in place of the cucumber. Sungold tomatoes add a lot of flavor to the salad if you can find them.
No ratings yet
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Worldwide
Servings 10 cups


  • 2 ears of corn shucked
  • 2 bell peppers or sweet peppers
  • 1 cucumber
  • 2 tomatoes
  • 1/4 cup red onion minced
  • 1 medium avocado peeled, pitted, and cubed
  • 1/2 cup fresh basil chopped

White Balsamic Dressing:

  • 2 tbsp white balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • sea salt and freshly ground pepper to taste


  • o cut the corn off the cob, stand an ear of corn up on the stem end. Using a sharp knife, carefully cut the kernels away from the cob, rotating until you’ve cut all the way around. You want to be careful not to cut too far in because you get the tough part of the cob with your corn kernels.
  • For the peppers I used a mix of purple bell pepper and red mini sweet peppers. Remove the stem and seeds before cutting the peppers into small bite sized pieces.
  • For the cucumber, slice off both ends and cut it into quarters lengthwise. Lay the quarters flat side down on the cutting board and slice them crosswise into thin triangular pieces.
  • Remove the stem from larger tomatoes and cut them into bite sized pieces. If you’re using cherry tomatoes, cut them in half or quarters to make them bite sized.
  • Toss all of the salad ingredients together in a large bowl.
  • Whisk together the white balsamic vinegar and olive oil in a bowl, or shake them together in a jar with a secure lid.
  • Drizzle the dressing over the salad and season to taste with sea salt and freshly ground black pepper.


Recipe from
Keyword Salad
Tried this recipe?Let us know how it was!