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Summer Chopped Salad

I love pairing peak-of-the-season fruits and veggies together in a dish, and this salad simply screams summer. It’s bright and beautiful, perfect on it’s own, or used to top grilled chicken breasts or fish.
Course: Salad, Side Dish
Author: Alison Needham


For the Salad:

  • 1 pint heirloom cherry tomatoes
  • 2 ears of corn
  • 1 medium zucchini or yellow squash
  • 1 medium cucumber
  • 1 large peach or nectarine
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped fresh cilantro
  • 1 serrano chile seeded and minced

For the Dressing:

  • 1 tablespoon olive oil
  • zest from one lime
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoon minced shallot
  • 1 teaspoon agave nectar optional
  • pinch of salt and pepper to taste


  • Halve the cherry tomatoes and place them in a salad bowl. Cut the kernels off the cob with a sharp knife (I like to do this in a bowl so the kernels don’t go flying everywhere) and add to the tomatoes. Dice the zucchini and cucumber and add to the bowl. Remove the pit from the peach or nectarine, dice and add to the bowl, along with the green onions, cilantro and chile.
  • Prepare the dressing. Whisk the olive oil, lime zest and juice, shallot and agave (if using) together. Add salt and pepper to taste.