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Summer Salads

Summer salads feature crisp greens tossed with red cherry tomatoes, golden corn, and a bright citrus vinaigrette. The crunchy textures contrast with creamy dressing for a satisfying bite, making it a go-to summer side.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomato corn salad
  • 6 cups mixed greens Use crisp greens such as romaine hearts or spring mix.
  • 1 cup cherry tomatoes Halve for quick toss and even flavor.
  • 1 cup corn kernels Fresh, thawed frozen, or canned (drained).
  • 0.5 cup cucumber Chopped for crunchy bites.
  • 0.5 cup creamy dressing Use a creamy yogurt or ranch-style dressing.
  • 2 tbsp olive oil
  • 1.5 tbsp orange juice Fresh-squeezed for best brightness.
  • 1.5 tbsp lemon juice
  • 1 tbsp honey Balances citrus acidity.
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Roast or warm the corn
  1. Heat the oven to 425°F. Spread the corn kernels on a sheet pan in an even layer and roast for 20-25 minutes until lightly golden, then set aside to cool slightly.
Make the citrus vinaigrette
  1. In a bowl, whisk olive oil, orange juice, lemon juice, honey, and Dijon mustard until smooth and glossy, then whisk in salt and black pepper to taste.
  2. If the dressing is thick, whisk in 1-2 tsp water until pourable so it coats the greens evenly.
Toss the salad
  1. Add mixed greens, cherry tomatoes, and cucumber to a large serving bowl and toss gently to distribute the vegetables.
  2. Add the warm corn and drizzle in the citrus vinaigrette, tossing again until the greens look lightly coated.
  3. Drizzle creamy dressing over the top and toss just until you get streaks and creamy pockets rather than fully overdressing.
  4. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon as needed, then serve immediately for maximum crunch.

Notes

Prep the vegetables ahead and keep them dry until toss time for the best crisp texture. Store leftovers in an airtight container in the refrigerator up to 2 days; toss again with a teaspoon of orange or lemon juice before serving to refresh the flavor. Freezing isn’t recommended because greens and tomatoes lose their texture. For a lighter option, swap the creamy dressing for a Greek-yogurt version or use a yogurt-based vinaigrette.