Summer Garden Salad Recipe


⦁ 1 pint cherry tomatoes (red and yellow)

1 zucchini (or 2 small)

⦁ 1 ear of corn (cooked/grilled)

⦁ 1 shallot sliced (or 1/3 cup chopped red onion)

⦁ 1/2 cup chopped fresh herbs combined

⦁ Chive

⦁ Italian parsley

⦁ Basil

⦁ 3-4 tbsp Extra Virgin olive oil

⦁ 2 tsp sumac

⦁ Pinch of smoked paprika (optional)

⦁ 1 tsp garlic or two cloves

⦁ Sea Salt and crushed pepper to taste

⦁ 3 tbsp extra lemon juice

⦁ Lemon slices to garnish


⦁ Slice tomatoes in half, and zucchini in half-moons. Cut corn off the cobb. Dice up herbs. Combine all in a large serving bowl.

⦁ Slice your shallot (or red onion) and soak in 2 tbsp lemon juice. Set aside.

⦁ Combine your olive oil, sumac, paprika, garlic, salt, pepper, and remaining lemon juice together in a bowl. Whisk together. Pour over your tomatoes, zucchini, corn, and herbs. Toss lightly.

⦁ Add in your soaked shallot slices (discard the lemon juice) and toss it again.

⦁ Garnish with extra lemon slices and salt/pepper to taste.

⦁ Serve right away or store in an airtight container for up to 3-4 days.

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