Summer Harvest Salad

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Summer Harvest Salad

In July, North Carolina enjoys an abundance of fresh, locally grown produce like tomatoes, corn, cucumbers, and peaches. Here’s a healthy, refreshing summer salad recipe that highlights these seasonal ingredients:

NC Summer Harvest Salad



2 cups mixed greens (such as spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 cup fresh corn kernels (about 2 ears of corn)

1 cucumber, sliced

1/2 red onion, thinly sliced

1/2 cup crumbled feta cheese (optional)

1 peach, sliced

1 avocado, sliced


1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste


Prepare the Salad:

In a large salad bowl, combine the mixed greens, cherry tomatoes, corn kernels, cucumber, red onion, feta cheese (if using), peach slices, and avocado slices.

Make the Dressing:

In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad:

Drizzle the dressing over the salad and toss gently to combine.


Serve immediately as a refreshing and healthy summer meal or side dish.


    For added protein, top the salad with grilled chicken or shrimp.

    Use local, organic produce for the best flavor and nutritional value.

    If you prefer a vegan option, skip the feta cheese and use maple syrup instead of honey.

    This salad is not only nutritious but also captures the essence of North Carolina’s summer bounty. Enjoy!

    Fogg Media

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