Big Beautiful Summer Salad Recipe

There's something magical about digging into a Big Beautiful Summer Salad when the sun is high and the air is warm. With juicy tomatoes, crisp cucumbers, sweet corn, and creamy avocado, every bite tastes like summer on a fork.

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I first whipped this salad together for a backyard BBQ when I was short on time but wanted something colorful and fresh. Since then, it’s become a warm-weather staple – a go-to dish that’s quick, gorgeous, and a total crowd-pleaser.

It’s a breeze to toss together and flexible enough to match whatever’s in season or sitting in your fridge. Let’s dive into why this Big Beautiful Summer Salad deserves a spot on your summer menu.

Why You'll Love This Big Beautiful Summer Salad

Get ready to fall in love with a salad that’s as vibrant as it is delicious. This Big Beautiful Summer Salad checks all the boxes – easy, healthy, budget-friendly, and absolutely stunning on the table.

First, it’s incredibly easy to make. You can prep everything in under 20 minutes, with zero cooking required if you’re using canned or pre-cooked corn. Just chop, toss, and serve.

It’s a visual feast too. With bursts of red, green, yellow, and purple from the fresh produce, it brings instant brightness to any potluck table or picnic blanket.

Health-wise, this salad is a superstar. It’s naturally gluten-free, packed with fiber and healthy fats, and brimming with vitamins from all the fresh vegetables.

Lastly, it’s one of the most versatile recipes you’ll ever make. Add grilled chicken, toss in beans for protein, or swap in your favorite veggies – the possibilities are endless.

This is the kind of salad you’ll want to make again and again, whether you’re hosting a summer party or just need a fresh side to pair with grilled meats.

Ingredients Notes

The secret to the Big Beautiful Summer Salad is using the freshest ingredients you can find. When summer produce is at its peak, you barely need to do anything to make it shine.

Cherry tomatoes add juicy pops of sweetness and color. Halve them for the best texture and to keep their juices from overpowering the other ingredients. Heirloom cherry varieties bring an extra layer of beauty and flavor.

Cucumbers bring that refreshing crunch. I love using English or Persian cucumbers because their skins are tender and seeds are minimal. They hold up well and balance the other textures perfectly.

Fresh corn gives a touch of natural sweetness. You can use raw corn straight off the cob for a snappy texture, or blanch it quickly for a slightly softer bite. Frozen or canned works too in a pinch.

Avocado adds a creamy, buttery richness that ties the salad together. Choose ripe avocados that yield slightly when pressed – too soft and they’ll mash; too hard and they won’t blend well.

You’ll also need a simple vinaigrette – olive oil, lemon juice, a touch of honey or maple syrup, and salt and pepper. No fancy equipment is needed, but a large salad bowl and a good sharp knife will make prep faster and more fun.

How To Make This Big Beautiful Summer Salad

Making this salad is a joyful process, full of color and texture. Here’s how to bring it all together.

Start by prepping your produce. Halve the cherry tomatoes, dice the cucumbers, slice the red onion thinly, and shave the kernels off the corn cobs. If using canned corn, drain and pat dry to remove excess moisture.

Cut your avocados last to prevent browning. Dice them into bite-sized chunks and gently toss them with a splash of lemon juice to preserve their color and flavor.

In a large serving bowl, combine all the vegetables. Use a light hand when tossing to keep everything looking fresh and intact, especially the avocado.

Next, whisk together your dressing – olive oil, lemon juice, honey, salt, and pepper. Taste and adjust as needed. Pour it over the salad and give everything a gentle mix to coat.

If you’re serving later, wait to add the avocado and dressing until right before you serve to keep the texture just right.

From start to finish, you’ll have this ready in about 20 minutes. It’s fresh, fast, and beautiful enough to be the centerpiece of any summer meal.

Storage Options

If you have leftovers, you’re in luck – this salad keeps surprisingly well with just a few tweaks.

Store the undressed salad in an airtight container in the fridge for up to 3 days. Leave out the avocado if possible, as it tends to brown quickly after cutting.

If you’ve already dressed the salad, it’s best eaten within 24 hours for the freshest texture. The cucumbers and tomatoes will release some liquid, so give it a good stir before serving again.

To keep avocado from browning, store slices in a separate container with a bit of lemon juice and plastic wrap pressed directly on the surface.

Reheating isn’t necessary, but if the corn was cooked, you can warm it slightly and toss with the salad for a more room-temperature dish.

Variations and Substitutions

This salad is endlessly adaptable – perfect for cleaning out the fridge or tailoring to different tastes and dietary needs.

Try adding grilled chicken or shrimp to turn it into a hearty main dish. Their smoky flavor pairs beautifully with the fresh, bright veggies.

Mix in crumbled feta or goat cheese for a tangy, creamy kick. These cheeses contrast nicely with the sweetness of the corn and tomatoes.

For a protein boost, toss in chickpeas or black beans. They add heartiness without compromising the fresh feel of the salad.

Feel free to swap ingredients based on what you have: zucchini instead of cucumber, peaches instead of tomatoes, or arugula instead of onion for a peppery twist.

Play around and make it yours. Once you get the base down, this Big Beautiful Summer Salad becomes a blank canvas for your favorite seasonal flavors.

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