Name: Summer Harvest Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, minced; 2 medium zucchini, (1 lb) ends removed, remaining halved and sliced; 1 medium yellow squash, (8 oz) ends removed, remaining quartered and sliced; 2.5 cups fresh corn; to taste Salt; to taste freshly ground black pepper; 10 oz grape tomatoes, halved; 2 tablespoons fresh lemon juice; 0.25 cup chopped fresh parsley; 2 tablespoons chopped fresh basil ribbons; 4 oz feta, crumbled (about 1 cup)

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Every summer, my garden bursts with vibrant colors, and I’m always on the lookout for a way to showcase that bounty. Enter the Summer Harvest Salad, a dish that embodies the essence of the season. The crunch of fresh vegetables, the sweetness of ripe tomatoes, and the herby brightness come together to create a salad that’s not only refreshing but also a celebration of summer’s flavors. One evening, as the sun dipped below the horizon, I found myself in the kitchen, surrounded by freshly picked zucchini and corn. I knew it was time to whip up my favorite Summer Harvest Salad. This dish is perfect for a quick weeknight dinner or as a delightful side at a barbecue. As you toss everything together, the colors alone will invite everyone to the table, eager to enjoy the flavors of summer.

Recipe Snapshot

Total Time:
21 mins

Prep Time:
15 mins

Cook Time:
6 mins

Difficulty:
Easy

Calories:
220 kcal

Protein:
5 g

Diet:
Vegan, Gluten-Free, Low FODMAP

Fat:
17 g

Tools Used:
Chef’s Knife, Skillet

What’s Great About This Summer Harvest Salad

Vibrant Ingredients

What I love most about the Summer Harvest Salad is how colorful and vibrant it is. Each time I make it, the bright greens of the zucchini, the sunny yellows of the squash, and the rich reds of the tomatoes remind me of the sunny days spent in the garden. It’s like a canvas of summer on your plate.

Seasonal Freshness

This salad truly shines because it uses the freshest ingredients available in the summer. When you bite into those crisp vegetables, you can taste the difference that comes from using produce at its peak. There’s something magical about eating what’s in season, and this salad brings that to life.

Simple Preparation

I adore the Summer Harvest Salad not only for its flavor but also for its simplicity. It comes together in just a few minutes. By quickly sautéing the vegetables, you retain their crunch while enhancing their flavors. It’s perfect for those evenings when you don’t want to spend hours cooking.

Versatility

This dish is incredibly versatile. You can serve it as a light main dish or a flavorful side. It pairs beautifully with grilled proteins or can stand alone as a satisfying vegetarian option. You can even switch up the ingredients based on what you have on hand, making it a flexible go-to recipe.

Health Benefits

Not only is the Summer Harvest Salad delicious, but it’s also packed with nutrients. With various vegetables and fresh herbs, it’s a great way to get your daily servings of greens. Plus, it’s light and refreshing, making it perfect for hot summer days.

Ingredients to Make Summer Harvest Salad

Fresh ingredients are the heart of the Summer Harvest Salad. Each component plays a vital role in creating a dish that’s bursting with flavor and nutrition. The crunch of the vegetables, the tang of the lemon, and the creaminess of the feta come together in harmony, highlighting the essence of summer.

3 tablespoons olive oil – This is your base for the sauté. It adds richness and flavor.
2 cloves garlic, minced – Garlic brings an aromatic punch that elevates the dish.
2 medium zucchini (1 lb), ends removed, halved and sliced – These contribute a lovely crunch and mild flavor.
1 medium yellow squash (8 oz), ends removed, quartered and sliced – It adds sweetness and a pop of color.
2½ cups fresh corn – Corn adds natural sweetness and a delightful crunch.
Salt and freshly ground black pepper – Essential for seasoning, enhancing the flavors of the vegetables.
10 oz grape tomatoes, halved – These provide juiciness and a burst of flavor.
2 tablespoons fresh lemon juice – A bright note that brings all the flavors together.
¼ cup chopped fresh parsley – Adds freshness and color.
2 tablespoons chopped fresh basil ribbons – Basil brings a fragrant herbaceous quality.
4 oz feta, crumbled (about 1 cup) – Feta adds creaminess and a salty tang.

How to Make Summer Harvest Salad

Making the Summer Harvest Salad is a breeze and a joy! The key is to pay attention to the vegetables and let their natural flavors shine. Follow these steps, and you’ll have a delicious salad ready in no time.

Start by heating olive oil in a large skillet over medium-high heat. Allow it to warm up until it shimmers slightly, indicating it’s hot enough to sauté. This step sets the foundation for your dish, infusing the oil with flavor.
Add the minced garlic to the skillet. Sauté it for about 30 seconds, or until it turns light golden and fragrant. Be careful not to burn it, as burnt garlic can turn bitter.
Next, toss in the zucchini, yellow squash, and fresh corn. Season with salt and freshly ground black pepper to taste. Stir everything together, ensuring each piece gets coated in the flavorful oil.
Sauté the vegetables for about 4 minutes, stirring occasionally. You want them to become tender-crisp, meaning they should still have a little bite to them. Remember, they’ll continue to cook slightly even after you take them off the heat.
Once they’re just right, remove the skillet from the heat. Now, add the halved grape tomatoes into the mix. Toss everything gently, allowing the residual heat to slightly soften the tomatoes.
If there’s any juice accumulated at the bottom of the skillet, strain it off to prevent your salad from becoming soggy. You want the vegetables to shine in their freshly sautéed glory.
Transfer the mixture to a medium salad bowl. This is where the magic happens; you’ll combine the sautéed veggies with the rest of the ingredients.
Toss in the fresh lemon juice, chopped parsley, and basil ribbons. The fresh herbs will add a wonderful aroma and flavor profile to your salad.
Finally, crumble the feta over the top. Gently mix everything together until well combined. The feta should be distributed evenly, providing that creamy texture with every bite.
Serve the Summer Harvest Salad immediately while it’s still warm. Enjoy it as a main course or a delightful side dish!

Things Worth Knowing

Use fresh produce: Fresh vegetables not only taste better but also have better nutritional value.
Don’t overcook: Keep the vegetables crisp. Sauté until tender-crisp for the best texture.
Let it cool: Allow the salad to cool slightly before serving; this helps the flavors meld beautifully.
Herb variations: Experiment with different herbs like dill or cilantro for a twist on flavor.

How to Switch It Up

If you’re looking to add a personal touch to your Summer Harvest Salad, here are some creative tips to switch things up!

Storage: To store leftovers, keep the salad in an airtight container in the refrigerator for up to three days. The vegetables may become softer over time, but it will still taste great.
Freezing: This salad is best enjoyed fresh. Freezing is not recommended as it may alter the texture of the vegetables.
Pairing: Serve this salad alongside grilled chicken or fish for a complete meal. It also pairs well with crusty bread.
Add nuts: For added crunch, toss in some toasted nuts like almonds or walnuts. They’ll enhance the flavor and texture.
Cheese alternatives: If you’re not a fan of feta, try goat cheese or a dairy-free option for those who are lactose intolerant.

Pairing Suggestions for Summer Harvest Salad

The Summer Harvest Salad is versatile and can be enjoyed in many ways. Here are some of my favorite pairing suggestions:

Grilled proteins: This salad pairs beautifully with grilled chicken, shrimp, or fish, making it a perfect addition to your summer barbecues.
Picnic delight: Pack this salad for a picnic or outdoor gathering. It’s easy to transport and always a hit.
Lunch option: Serve it as a light lunch with some crusty bread or pita on the side for a satisfying meal.
Seasonal events: This dish is fantastic for summer gatherings, potlucks, or family reunions, bringing a burst of flavor and color to the table.
Storage tips: While best fresh, any leftovers can be stored in a tight container in the fridge for a couple of days, still retaining most of its flavor.

FAQ

The Summer Harvest Salad is special because it highlights the freshest seasonal vegetables, making it a celebration of summer’s bounty. The combination of sautéed zucchini and yellow squash with sweet corn and juicy tomatoes creates a delightful mix of colors and flavors. Each bite is refreshing and packed with nutrients, making it perfect for warm weather meals.

While the Summer Harvest Salad is best enjoyed fresh, you can prepare some components ahead of time. Chop the vegetables and store them in the refrigerator. However, I recommend adding the fresh herbs and feta just before serving to maintain their flavor and texture. If you do have leftovers, they can be stored in an airtight container in the fridge for a few days.

This salad pairs wonderfully with grilled chicken, fish, or even as a topping for tacos. It also works great as a standalone dish during lunch or a light dinner. If you’re looking to make it more substantial, consider serving it alongside a grain like quinoa or couscous, which complement the flavors beautifully.

Absolutely! The Summer Harvest Salad is versatile, and you can mix and match based on what you have. For instance, if zucchini is not available, you could use bell peppers or cucumbers. You can also swap out the herbs based on your preferences or what’s fresh. Just remember, the key is to maintain the balance of flavors and textures!

Conclusion

The Summer Harvest Salad is a delightful and refreshing way to embrace the flavors of summer. With its vibrant ingredients and simple preparation, it’s perfect for any occasion. I encourage you to try making it yourself and experience the joy of fresh, seasonal produce. Whether it’s a family gathering or a quiet dinner at home, this salad will add a burst of color and flavor to your table.

Summer Harvest Salad

Craving something fresh and vibrant? The Summer Harvest Salad is your go-to dish for the season! Loaded with crisp vegetables and bursting with flavor, it’s the perfect choice for a light lunch or dinner. Discover how easy it is to prepare this delightful salad that will have everyone coming back for more!

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Prep Time 15

Cook Time 6

Total Time 21

Course Salads

Cuisine American

Servings 6 servings

Calories 220 kcal

Equipment

Chef's Knife
Skillet

Ingredients

3 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini, (1 lb) ends removed, remaining halved and sliced
1 medium yellow squash, (8 oz) ends removed, remaining quartered and sliced
2.5 cups fresh corn
to taste Salt
to taste freshly ground black pepper
10 oz grape tomatoes, halved
2 tablespoons fresh lemon juice
0.25 cup chopped fresh parsley
2 tablespoons chopped fresh basil ribbons
4 oz feta, crumbled (about 1 cup)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until light golden and fragrant, about 30 seconds.
Add in zucchini, yellow squash, and fresh corn and season with salt and freshly ground black pepper to taste. Sauté until just tender crisp, about 4 minutes.
Remove from heat and toss in grape tomatoes and let cool slightly.
Pour into a medium salad bowl and toss in fresh lemon juice, chopped fresh parsley, basil ribbons, and feta. Serve immediately.

Notes

Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
Tip 2: Freezing this salad is not recommended as it may alter the texture of the vegetables.
Tip 3: Serve this salad alongside grilled chicken or fish for a complete meal.
Tip 4: For added crunch, toss in some toasted nuts like almonds or walnuts.
Tip 5: If you’re not a fan of feta, try goat cheese or a dairy-free option.