We’ve just entered the last official week of summer (yes, it’s still summer). So before you pull out the pumpkin spice, make sure to take full advantage of all of the sweet, juicy, vibrant produce that makes the late summer season so special. This includes:
- peaches, nectarines, & plums
- blackberries & raspberries
- watermelon, cantaloupe, & honeydew
- figs
- grapes
- corn
- tomatoes
- zucchini & yellow squash
- eggplant
- peppers
- sweet onions
- green beans
The most delicious late summer peaches, corn, and tomatoes shine in this salad complete with bright, sweet, salty, tangy, and smokey flavors plus juicy, crisp, meaty, creamy, and crunchy textures. It’s the perfect wholesome, satisfying way to celebrate the end of the season.
The Salad
- Greens – Green leaf lettuce, butter lettuce, or a blend
- Peaches – Ripe, juicy, and sweet
- Fresh sweet corn – Sliced right off the cob
- Grape or cherry tomatoes – These if you can find them
- Sliced ripe avocado
- Pickled red onion – Here‘s my super easy recipe
- Honey goat cheese – May sub gorgonzola or your favorite soft crumbled cheese
- Black forest ham – May sub prosciutto, grilled chicken, sliced turkey and crisp bacon, or skip the meat
- Fresh basil – These lightly dried herbs are a really convenient option.
- Spiced pecans – To make your own, simply place a handful of pecans on a sheet of nonstick foil or parchment paper on a baking sheet; add a light drizzle of honey, olive oil, a sprinkle of seasoning salt or coarse sea salt, and a pinch of cayenne (for extra heat); toss to coat evenly; then toast at 375ºF for 5-6 minutes. Cool then chop for the salad.
The Dressing
This dressing and variations of it are my go-to for nearly every type of salad. You just need:
- grainy Dijon
- a good aged balsamic vinegar
- high quality extra virgin olive oil
- fresh lemon juice
- honey
- sea salt
- black pepper
Notes
See post above for substitutions and tips.
Ingredients
For the salad:
- 1-2 cups chopped green leaf lettuce, butter lettuce, or mixed baby greens
- 1/2 ripe peach, roughly chopped
- 2-4 Tbsp fresh sweet corn off the cob
- 5-8 grape tomatoes or small cherry tomatoes, sliced
- 1/2-1 oz ripe avocado, sliced
- 1/2-1 Tbsp pickled red onion
- 1/2-1 oz honey goat cheese, crumbled
- 1-2 oz black forest ham, torn
- Sprinkle fresh or lightly dried basil
For the spiced pecans:
- 4-6 pecan halves
- 1/4 tsp olive oil
- 1/4 tsp honey
- pinch coarse sea salt or seasoning salt
- pinch cayenne pepper (for heat, if desired)
For the dressing (enough for a large salad):
- 1/2 tsp grainy Dijon
- 2 tsp good quality balsamic vinegar
- 1.5 tsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp fresh lemon juice
- pinch sea salt, to taste
- sprinkle ground black pepper, to taste
Instructions
Make the spiced pecans:
- Preheat the oven or toaster oven to 375ºF. Place the pecan halves on a piece of nonstick foil or parchment paper over a baking sheet. Drizzle on honey and olive oil, then sprinkle with sea salt/seasoning salt and a pinch of cayenne pepper (for extra heat). Toss to coat the pecans evenly. Toast 5-7 minutes, or until fragrant. Remove, cool, then roughly chop.
Make the dressing:
- In a small bowl, combine all the dressing ingredients. Whisk until fully combined and smooth.
Assemble the salad:
- In a shallow salad bowl, combine all salad ingredients. Add spiced pecans and dressing and toss to coat. Enjoy!