I’m still loving the farm bag deliveries but sometimes I find, upon receiving the latest bag, that I still have a few bits of produce from the last delivery in the fridge. Such was the case when I whipped up this salad. It was based on the accompanying recipe for that week, Sweet Corn, Nectarine + Cherry Tomato Salad – aka Sunshine Salad, but I added more veggies like beets, cucumbers and radishes. And, like my previous Summer Salad post, I did not want to entitle this dish “Corn, Nectarine, Cucumber, Tomato, Radish, Beet, Feta and Arugula Salad” so I just went with “Version II.”
Summer Salad, Version II
This combines the best of summer!
Ingredients
- 1/2 c. extra virgin olive oil
- 1/4 c. habanero vinegar (or any spicy vinegar)
- 1 t. Dijon
- 1/4 t. salt
- 1 t. honey
- More olive oil for beets and corn
- beets (3 small ones or 1 large one)
- 2 ears of sweet corn
- 2 tomatoes, quartered
- 2 nectarines, sliced
- 1 bunch radishes, sliced thin
- 1 cucumber, sliced thin,
- 3-4 c. arugula
- feta
- salt and pepper
Instructions
- Whisk together the vinaigrette ingredients (oil, vinegar, Dijon, salt and honey). Set aside.
- Preheat oven to 375 degrees. Scrub and wash beets. Cut off the leafy greens, but leave about an inch of the stems. Place beets in a single layer in a 9 x 9 baking dish. Toss with oil, sea salt and pepper. Cover with foil and seal as tightly as possible. Place in oven and roast until tender, about 35-40 minutes. Remove from oven and let cool. Keep covered. When they are cool enough to handle, slip off the skins and cut off the remaining tops. Slice and set aside.
- While beets are roasting, coat the ears of corn with olive oil. Heat a grill pan and grill corn, turning often for 5-10 minutes or until grill marks are on all sides and corn is cooked (but still firm). Set aside to cool. When cool, cut the kernels from the cob.
- Time to assemble the salad. Place the arugula in the bottom of a large serving bowl. Arrange the beets, corn, cucumber, tomatoes, radishes, and nectarines on top. Sprinkle with feta, drizzle with the vinaigrette and season with salt and pepper.
Yield: 4
Prep Time: 30 mins.
Cook Time: 45 mins.
Total time: 75 mins.
Obviously, the corn and beets can be grilled and roasted, respectively, ahead of time which will cut down the total time above dramatically. 
I loved the flavors of this salad and while I did use my homemade habanero vinegar for the dressing, you could use whatever vinegar you have on hand. I did like the spice contrast to the sweetness of the corn and nectarines.
Please check out the previous Summer Salad (Version I). If you like the idea of nectarines in a salad, please check out Nectarine Salad with Oil and Vinegar.
I’m linking up with Souper Sundays (IT’S BACK)! 
I was also perusing through some old posts (from 2019) and I was reminded that I used to participate in I Heart Cooking Clubs. The theme this week is Summer Harvest so I decided to join up again.
yes i enjoy nectarines or peaches in a summer salad. only got 4 months to go …
Simple, quick and refreshing..a perfect salad for those hot summer days.
I’ve been cutting corn off the cob to add to my salads! It’s so yummy!!
I love the sound of Summer Salad, Version II – it implies the first one was good enough to make another! The habanero vinegar has me intrigued and is definitely something I’d love to try.
When I look at your pictures I am reminded that we eat with our eyes and this looks so very inviting!
Ooh, that salad looks good! I look forward to your soup posts, too.
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