This is a delicious crisp cool summer salad. It’s a perfect way to enjoy produce that’s in season now.
This recipe comes from a dear friend who enjoyed the salad at a recent dinner party and couldn’t wait to share the delicious, gluten free dish with me.
In this elegant summer salad, succulent red, yellow, and orange cherry tomatoes are mixed with sweet red onions, purple kalamata olives, crisp slices of radishes, and strips of yellow corn all gently tossed for a delightful harmony of colors and flavors.
It’s the perfect way to enjoy the fresh summer produce from your local farmer’s market or your own vegetable garden. I love to choose organic if and when possible.
First we will cut the corn kernels in strips. Here’s how.
How to separate corn kernels into strips
Bring a pot of water to a boil. Shuck the corn and steam it for 5 minutes. Then cool it down in the refrigerator as it is easier to slice strips.
Then remove the kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat.
Next comes our vinaigrette.
Healthy vinaigrette dressing
Whisk vinegar, salt, and pepper in a small bowl. Then gradually whisk in extra-virgin olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia and set aside.
How to make your salad
Now gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl. Pour the dressing over the salad and toss to coat. Spoon onto individual salad plates and enjoy!
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Healthy Bacon And Potato Salad
Summer Salad
Ingredients
- For the salad:
- 6 radishes cut in fourths
- 6 ears of corn
- 1 red onion
- 1 cup pitted kalamata olives
- 2 cups red yellow, orange cherry tomatoes, cut in halves
- For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- pepper to taste
- 1/4 teaspoon dill
- 1/4 teaspoon rosemary
- 1/2 g stevia
Instructions
- Bring pot of water to a boil. Shuck corn and steam for 5 minutes.
- Then cool the corn in the refrigerator as it is easier to slice strips. Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat.
- Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.
- Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl.
- Pour the dressing over the salad and toss to coat. Spoon the salad onto individual salad plates.
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Alana says
Nice salad. I would (just for my own taste) do two things. First, I would omit the stevia because, for me, it gives a bitter taste. Second, I would omit the radishes. But overall, it is an excellent, easy to make salad.
Barbara says
All right, Alana.
My friend’s recipe actually called for sugar, but in trying to avoid sugar I substituted Stevia. A little sugar to sweeten the dressing is delicious. And my husband wants his without the radishes too! To each his own.
I have tried a few different brands of Stevia. If you would like to try this brand, it does not have a back taste.
Susan Evans says
That looks absolutely delicious! Thanks for sharing the recipe.
Barbara says
You’re welcome. I just love all the colors in this salad. It’s so pretty.
Dorit Sasson says
Commenting here from the UBC – Simple ingredients for a healthy salad. I’m always on the lookout for salad recipes and this one’s also very colorful. I’m making a note to come back to this recipe as soon as I buy me some cherry tomatoes.
Thanks so much for sharing.
Dorit Sasson
Giving a Voice to Your Story
http://www.GivingaVoicetotheVoicelessBook.com
Barbara says
Excellent, Dorit. Thanks for stopping by.
elly stornebrink says
I actually ate red, orange, and yellow cherry tomatoes for lunch today! I didn’t realize there were purple ones too though…I bet they’re good. I would love to try them. If they are anything like their cousin, the purple potato – delicious! – I can hardly wait! 😉 ❤
Barbara says
Well, isn’t that a coincidence. I am also going to try this salad with mozzarella cheese in it. Doesn’t that sound tasty?
p.s. I love purple potatoes, too!
Michelle @ A Dish of Daily Life says
I can’t wait for our CSA to start…there is nothing like farm fresh veggies for a yummy salad! Sharing!