Summer Salad, Version II

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!


  • 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


  1. Whisk together the vinaigrette ingredients (oil, vinegar, Dijon, salt and honey).  Set aside.
  2. 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.
  3.  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.
  4. 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.

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