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Summer Saladss

Summer salads with crisp greens, red cherry tomatoes, golden corn, and a bright citrus vinaigrette for a crunchy, creamy bite. Toss to evenly coat and keep the greens vibrant and snappy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Summer salad base
  • 8 g romaine lettuce Rinse and pat very dry for crisp texture.
  • 2 g baby spinach Use dry leaves to prevent the dressing from slipping.
  • 1 cup cherry tomatoes Halve for even distribution in every bite.
  • 1 cup corn kernels Use fresh or thawed frozen; roast for extra crunch.
  • 0.25 cup red onion Thinly slice so it disperses without overpowering.
  • 0.25 cup feta cheese Optional but adds creamy contrast.
Citrus vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp orange juice Fresh or bottled works—taste for brightness.
  • 1 tbsp lemon juice Adds tang and balances the sweetness.
  • 1 tsp honey Optional—helps round out acidity.
  • 1 tsp Dijon mustard
  • 0.5 tsp salt Season to taste before serving.
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and roast corn
  1. Preheat the oven to 425°F and line a sheet pan with a thin layer of oil or parchment for easy cleanup.
  2. Spread the corn kernels on the sheet pan and roast for 20-25 minutes, stirring once at the halfway point, until lightly browned and fragrant.
  3. Remove the corn from the oven and let it cool for 5-10 minutes so it stays crunchy once tossed with greens.
Make the citrus vinaigrette
  1. Whisk the olive oil, orange juice, lemon juice, honey, and Dijon mustard in a bowl until smooth and glossy, about 30 seconds.
  2. Season the vinaigrette with salt and black pepper, then taste and adjust for balance before dressing the salad.
Assemble the salad
  1. In a large salad bowl, add romaine lettuce, baby spinach, cherry tomatoes, red onion, and feta cheese.
  2. Drizzle in the citrus vinaigrette and toss gently until the greens look lightly coated, not drenched.
  3. Finish with the warm-to-room-temperature roasted corn and toss once more, then serve immediately for the best crunch.

Notes

Prep ingredients ahead so the only cook step is roasting the corn right before assembling. Store leftovers in the fridge up to 2 days, but keep vinaigrette separate if possible to prevent soggy greens; the salad doesn’t freeze well. For a lighter option, use less feta or substitute crumbled goat cheese to reduce saturated fat while keeping the creamy contrast.