Summer Salad

5 from 1 vote

Delicious summer salad of succulent cherry tomatoes, sweet red onions, purple Kalamata olives, crisp radish slices, & yellow corn strips. Yum.

Course Salad

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 107kcal

Author Barbara Bianchi

Ingredients

For the salad:

6 radishes cut in fourths
6 ears of corn
1 red onion sliced
1 cup pitted kalamata olives
2 cups cherry tomatoes red, orange, and purple 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.
6 ears of corn
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 until you have strips of corn kernels.
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.
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
Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl.
6 radishes, 1 cup pitted kalamata olives, 2 cups cherry tomatoes, 1 red onion
Pour the dressing over the salad and toss to coat. Spoon the salad onto individual salad plates.

Notes

Serving suggestions: To make the salad into a satisfying meal, add some bite-size pieces of chicken or steak. Certainly, this salad could be served along with a lettuce wedge or on a bed of your favorite greens. You may want to customize this salad with a different type of tomato or olives or even a different type of onion. Go ahead and make it your own.

Here are a few more mix-in ideas for your salad:

carrots, cucumbers, or bell peppers
nuts or seeds
berries or orange slices
avocado
cheese
gluten free croutons

No dill? You could go with celery seed or tarragon. You can certainly go with other herbs like basil, oregano, or thyme if you don't have rosemary. It's up to you.

To make ahead: Store you salad in an airtight container in the refrigerator for up to two or three days. I recommend storing the vinaigrette in a separate jar so the veggies don't get soggy.

Nutrition

Calories: 107kcal

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