Sun-sational Summer Salads

Inside the Ingredients

By Nora Rae Pearl | July 18, 2026

No one wants to turn on the oven on a hot summer evening, so to accompany grilling and picnic days aplenty, we have tossed up two quick and refreshing salads to take on the go with you. For local ingredients, we love TLC Farms basil and lettuce. You can find them at a farmers market near you. When sweet corn comes into season, we recommend pulling over at the closest roadside stand to you—it doesn’t get fresher than that. And for all your melon needs, Cherry Street Market has you covered.

Corn Pesto Salad

Fresh sweet corn shines in this recipe. Great on its own or served with salty tortilla chips.

Pesto Ingredients
2-3 oz. baby spinach or arugula (2 large handfuls)
2 oz. basil (or 1 large clamshell)
1/2 cup toasted walnuts
1/3 cup lemon juice
2/3 cup extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon salt

Salad Ingredients
1 large or 2 small shallots, finely diced
2 tablespoons apple cider vinegar
4 ears fresh young corn, shucked, and kernels cut from the cob
2 avocados, cut into a small dice
1/3 cup pesto
Salt to taste

To make the pesto: Combine all ingredients in a food processor. Blend until smooth. Refrigerate until ready to use.

To make the salad: In a medium bowl, combine the shallot and apple cider vinegar. Allow to sit for 10 minutes (this gives the shallots a chance to mellow out). Add the remaining ingredients and toss gently to combine. Season to taste.

Cucumber Melon Salad

This addictive tri-colored melon salad is refreshing and bright, a perfect accompaniment to any summer meal.

Ingredients
1 tablespoon sugar
1/2 cup apple cider or white wine vinegar
1 small red onion, thinly sliced
1 English Cucumber, cut into 1/2 inch pieces
3 cups of balled watermelon
3 cups of balled cantaloupe
1/4 cup extra virgin olive oil
Zest of 1 lime
3 tablespoons lime juice
Maldon flaky sea salt
1/2 cup crumbled feta cheese

To make the salad: In a small cup, add the sugar and vinegar. Microwave 30-40 seconds to heat up. Stir to dissolve the sugar, then add the thinly sliced onion. Let sit for at least 20 minutes. In a large bowl, combine the cucumber, balled melon, quick pickled onions, olive oil, lime zest, and lime juice. Toss gently to combine. Sprinkle it with flaky salt and feta just before serving.