summer salads


We love everything about Summer…who doesn’t love the long days and warm evenings? We especially love all the food that comes with Summer: fresh corn, tomatoes and watermelon, they all make for the most fresh and colorful salads. We’ve been enjoying Summer so much that it’s been hard to pull dinner together at the end of the day, which is why we love these two salads. They are so simple that you can throw them together at the last minute, which is exactly what you want when you’re too busy enjoying time with family and friends to cook!

Tomato and Corn Confetti Salad

confetti salad4

It’s hard to go wrong with a confetti salad, you can include anything you have in your fridge at the moment. This confetti salad is Ashley’s stepmom’s recipe and has been a hit among family and friends for years so it’s always a staple dish during the Summer. We love the combination of the sweetness from the corn, the tanginess from the tomatoes, the crunch from the celery and the bite from the blue cheese. It’s the perfect mix of flavors for grilled chicken, steak, or even hamburgers which makes it the ideal side salad for any BBQ.


Ingredients (serves 6-8):

  • 2 cups cherry tomatoes, halved
  • 2 cups celery, diced
  • 4 ears of fresh white corn
  • 1 Shallot, finely diced
  • 2 Tbs of olive oil
  • 4 Tbs white balsamic vinegar
  • 4-5 Tbs blue cheese, crumbled
  • Salt and pepper to taste


Start by removing the uncooked corn kernels from the husk. You can do this by holding the ear of corn upright and slicing the kernels off with your knife. Place the corn, tomatoes, celery, and shallots in a bowl and toss. When you are ready to serve, add the olive oil, white balsamic vinegar, salt and pepper and toss. Then add the blue cheese and toss gently to combine. A note on the white balsamic vinegar: we like use white balsamic vinegar on this salad because the darker, standard color balsamic turns the salad a bit brown. The white balsamic lets the salad’s true colors shine through.

Watermelon, Feta & Arugula Salad


We cannot get enough watermelon this time of year. This watermelon, feta & arugula salad is one of those salads we make again and again. It is perfect for a simple Summer supper and is a great dish to bring to someone’s house.



  • 1/4 cup of freshly squeezed orange juice (1 orange)
  • 1/4 cup freshly squeeze lemon juice (2 lemons)
  • 1/4 cup of minced shallots
  • 1 tablespoon honey
  • 1/2 cup of good olive oil
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of freshly ground black pepper
  • 4-6 cups of arugula
  • 1/4 of a seedless watermelon, cut in 1 inch cubes
  • 1 cup of whole fresh mint leaves, julienned
  • 1/2 cup of your favorite green olives, pitted and quartered

Whisk together the orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly. In a large bowl combine the arugula, feta, olives and mint. Drizzle with enough dressing to coat the greens. Toss, taste for seasoning and serve immediately.


Cheers to Summer!


Ashley + Hallman

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