Did you know that salads with a balance of protein, fiber, and healthy fat can keep you satisfied up to 30% longer than veggie-only bowls—so why are so many Summer Salads still treated like side dishes?
Best Summer Salads | The Modern Proper
If your idea of a summer salad is limp lettuce and bottled dressing, this recipe is here to change everything. Inspired by the fresh, colorful, unfussy style readers love from Modern Proper , this grilled peach, corn, cucumber, tomato, and burrata salad is juicy, creamy, crisp, and deeply satisfying. It works as a backyard BBQ side, a light dinner, or a make-ahead lunch with grilled chicken, chickpeas, or salmon.
Ingredients List
For the best Summer Salads, aim for contrast: sweet fruit, salty cheese, crunchy vegetables, herbs, acidity, and a little richness.
- 3 ripe peaches, halved and pitted — nectarines or plums also work beautifully.
- 2 ears fresh corn — grilled for smoky sweetness; use thawed frozen corn in a pinch.
- 2 cups cherry tomatoes, halved — choose multicolor tomatoes for visual appeal.
- 1 English cucumber, sliced — crisp, cooling, and hydrating.
- 1 small shallot, thinly sliced — substitute red onion for more bite.
- 8 ounces burrata — swap with mozzarella, feta, goat cheese, or avocado for dairy-free creaminess.
- 3 cups arugula or mixed greens — peppery arugula balances the sweet peaches.
- 1/2 cup fresh basil leaves — mint or cilantro adds a different fresh finish.
- 1/4 cup toasted pistachios — almonds, walnuts, or pumpkin seeds are great alternatives.
- 3 tablespoons extra-virgin olive oil — choose a fruity oil if possible.
- 1 1/2 tablespoons balsamic vinegar — lemon juice or champagne vinegar keeps it brighter.
- 1 teaspoon honey — optional, but it enhances the peaches.
- 1 teaspoon Dijon mustard — helps emulsify the dressing.
- Kosher salt and black pepper — season in layers for restaurant-level flavor.
Timing
- Prep time: 15 minutes
- Cooking/grilling time: 10 minutes
- Total time: 25 minutes
At just 25 minutes, this recipe is roughly 35% faster than many composed dinner salads that require roasted vegetables, cooked grains, or marinated proteins. It’s ideal for hot nights when you want flavor without hovering over the stove.
Step-by-Step Instructions
Step 1: Heat the grill and prep your produce
Preheat a grill or grill pan to medium-high. While it heats, halve the peaches, shuck the corn, slice the cucumber, halve the tomatoes, and thinly slice the shallot. If your shallot tastes sharp, soak it in cold water for 5 minutes, then drain. This simple trick softens the bite without losing flavor.
Step 2: Grill the peaches and corn
Brush the peach halves and corn lightly with olive oil. Grill peaches cut-side down for 2 to 3 minutes, just until caramelized. Grill corn for 7 to 8 minutes, turning occasionally, until lightly charred. Those browned edges create smoky-sweet flavor that makes Summer Salads taste layered instead of plain.
Step 3: Mix the dressing
In a small bowl or jar, whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Taste it. If your peaches are very sweet, add a splash more vinegar. If your tomatoes are extra acidic, add a touch more honey. A good dressing should taste slightly bold on its own because the vegetables will mellow it.
Step 4: Build the salad base
Arrange arugula, tomatoes, cucumber, and shallot on a large platter. Cut the grilled corn from the cob and scatter it over the greens. Slice the grilled peaches into wedges and tuck them throughout the salad so every serving gets a juicy bite.
Step 5: Add burrata, herbs, and crunch
Tear the burrata open and nestle it over the salad. Sprinkle basil leaves and toasted pistachios on top. Finish with dressing, flaky salt, and extra black pepper. For a Modern Proper -style finish, serve it family-style on a wide platter rather than in a deep bowl.
Nutritional Information
Estimated per serving, based on 6 servings:
- Calories: 285
- Protein: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Total fat: 20g
- Saturated fat: 7g
- Sodium: 310mg
- Natural sugars: 13g
This salad delivers hydration from cucumber and tomatoes, antioxidants from peaches and basil, and healthy monounsaturated fats from olive oil and pistachios. The fiber content also supports steadier energy compared with refined-carb side dishes often served at summer cookouts.
Healthier Alternatives for the Recipe
Want to personalize this salad? Try these smart swaps:
- Higher protein: Add grilled chicken, shrimp, salmon, tofu, white beans, or lentils.
- Lower saturated fat: Use half the burrata or replace it with avocado or a sprinkle of feta.
- Vegan version: Skip burrata and add avocado, chickpeas, and toasted seeds.
- Lower sugar: Use one peach instead of three and add more cucumber, greens, or zucchini ribbons.
- Gluten-free: This recipe is naturally gluten-free; just check packaged toppings if you add croutons.
- More filling: Serve over quinoa, farro, couscous, or brown rice.
These adjustments keep the bright, seasonal flavor intact while making the recipe fit your nutrition goals.
Serving Suggestions
Serve this salad with grilled steak, lemony chicken skewers, veggie burgers, or crispy fish tacos. For brunch, pair it with soft scrambled eggs and sourdough toast. For a picnic, pack the greens, grilled produce, cheese, and dressing separately, then assemble on-site.
If you’re hosting, create a “summer salad bar” with extra toppings: chickpeas, grilled zucchini, watermelon cubes, prosciutto, feta, olives, and toasted nuts. This makes the recipe more interactive and helps guests customize their plates.
Common Mistakes to Avoid
- Using underripe peaches: They won’t caramelize well. Choose fruit that gives slightly when pressed.
- Overdressing the greens: Start with half the dressing, toss gently, then add more as needed.
- Skipping salt: Tomatoes, cucumber, and burrata all need seasoning to taste vibrant.
- Grilling too long: Peaches only need a few minutes. Overcooking makes them mushy.
- Assembling too early: Delicate greens wilt quickly. Build the salad close to serving time.
A helpful rule: watery vegetables release moisture after salting, so if you prep tomatoes and cucumbers early, drain excess liquid before plating.
Storing Tips for the Recipe
For best freshness, store components separately. Keep grilled peaches and corn in an airtight container for up to 3 days. Store sliced cucumbers and tomatoes for 1 to 2 days, though they are best fresh. Dressing can be refrigerated for up to 5 days; shake well before using.
Once assembled, the salad is best eaten within 2 hours. If you expect leftovers, leave the burrata and dressing on the side. This keeps the greens crisp and prevents the salad from becoming watery.
Conclusion
The best Summer Salads are colorful, textural, and satisfying—not an afterthought. This grilled peach, corn, tomato, cucumber, and burrata salad brings together sweet, smoky, creamy, crunchy, and tangy flavors in just 25 minutes. It’s flexible enough for weeknight dinners and impressive enough for entertaining.
Try it this week, then make it your own. Add your favorite protein, swap the herbs, or turn it into a picnic-ready grain bowl. If you loved this fresh approach, explore more seasonal recipes inspired by Modern Proper and share your favorite summer salad combination in the comments.