I got the most beautiful box of colorful summer ingredients from my friends at Clover Food Lab delivered last week and it inspired one of the tastiest (and summer-iest!) salad I’ve made in a long time. It was a perfect pairing at my book club dinner with herb-y lobster rolls. Atop a big bowl of fresh mixed greens, I sprinkled thinly sliced red onions, juicy tomatoes and cucumbers from my garden, loads of summer blueberries and fresh corn cut off the cob. Everything was topped with goat cheese crumbles and chopped up pecans and almonds. Give it a little drizzle with white balsamic and good olive oil (I LOVE Graza Olive Oil!) and season with salt and pepper before serving – major YUM! Get the simple recipe below:

Summer Salad with Blueberries, Corn and Goat Cheese.
  • Mixed Greens
  • Red Onions, very thinly sliced
  • Grape or Cherry Tomatoes, halved
  • Cucumbers, sliced
  • Blueberries
  • Corn, cut off the cob
  • Goat Cheese, crumbled
  • Pecans and/or Almonds, chopped
  • White Balsamic
  • Olive Oil
  • Salt and Pepper
  1. Fill a bowl with mixed greens, top with thinly sliced red onions, tomatoes, cucumbers, blueberries, corn, goat cheese crumbles and nuts.
  2. Drizzle with white balsamic and olive oil, season with salt and pepper, serve immediately.