There’s something magical about tossing together a vibrant salad brimming with the season’s freshest produce. This Big Beautiful Summer Salad is a feast for the senses: crisp veggies, juicy fruits, creamy cheese, and a zippy homemade vinaigrette that ties everything together.

I first made this salad for a backyard barbecue, and it quickly became the star of the show—more popular than the burgers! Since then, it’s become my go-to for potlucks, light dinners, and easy lunches when I want something satisfying but refreshing.

It’s colorful, full of texture, and endlessly adaptable—everything a great summer salad should be. Let’s dive into what makes this recipe so irresistible.

Why You’ll Love This Big Beautiful Summer Salad

This salad is more than just a side—it’s the main event. Whether you’re hosting a summer party or just need a quick weekday lunch, this dish checks all the boxes.

First off, it’s incredibly fresh and flavorful. With ripe tomatoes, crunchy cucumbers, sweet corn, and juicy peaches, every bite tastes like summer on a fork. The freshness really shines when you use local or farmer’s market ingredients.

It’s a breeze to make. There’s no cooking involved if you use pre-cooked corn (or microwave frozen kernels). Just chop, toss, and drizzle with vinaigrette—it’s ready in under 20 minutes.

Budget-friendly and seasonal. Summer produce is at its peak and most affordable. You can create a big, hearty salad without spending a lot, especially if you shop in season.

And let’s not forget—it’s great for feeding a crowd. Whether it’s a picnic, BBQ, or family dinner, this salad is easy to scale up and always disappears quickly.

This Big Beautiful Summer Salad is the answer to all your warm-weather meal dilemmas. Up next, let’s take a closer look at what goes into it.

Ingredients Notes

The beauty of this salad is how the ingredients balance each other—crunchy, creamy, sweet, tangy. Using the freshest produce you can find will take this dish to the next level.

Cherry tomatoes bring bursts of sweetness and acidity. I love using a colorful medley—red, yellow, and orange—for a more vibrant look. Slice them in half so their juices can mingle with the dressing.

Fresh corn adds a touch of natural sweetness and crunch. You can shave it straight off the cob raw, or lightly steam it if you prefer. If corn isn’t in season, frozen sweet corn works just fine—just thaw it before using.

Peaches or nectarines offer a juicy, slightly tart contrast that makes this salad feel summery and special. Slice them thin so you get a little in every bite. Can’t find good peaches? Try mango or strawberries.

Cucumber and red onion add cool crispness and a mild zing. If red onion is too strong for your taste, soak the slices in cold water for 10 minutes to mellow the bite.

Feta cheese or goat cheese gives a creamy, tangy finish. Crumble it over the top for extra texture and a hit of saltiness that plays well with the sweet fruit.

You’ll also need a large mixing bowl and a sharp knife—nothing fancy! A whisk or jar with a lid will help you emulsify the vinaigrette quickly.

How To Make This Big Beautiful Summer Salad

Making this salad is almost as enjoyable as eating it. It’s a no-fuss process that rewards you with big flavor and visual appeal.

Start by preparing your produce. Halve the cherry tomatoes, thinly slice the red onion, and dice or thinly slice the peaches. Peel the cucumber if you prefer, then chop it into half-moons or bite-sized pieces.

If you're using fresh corn, stand the cob upright on a cutting board and carefully slice downward to remove the kernels. If using frozen corn, make sure it’s fully thawed and drained.

In a large salad bowl, combine all your prepared produce: tomatoes, corn, cucumber, peaches, and red onion. Toss gently to mix everything evenly.

Next, prepare the vinaigrette. Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified. You can also shake everything in a mason jar with a tight-fitting lid for convenience.

Drizzle the vinaigrette over the salad and toss gently to coat. Crumble the feta or goat cheese on top and give it a final stir. If you want extra texture, toss in some toasted nuts or seeds—almonds, pepitas, or sunflower seeds work well.

This salad comes together in about 20 minutes. It’s best enjoyed fresh, but you can also prep the components ahead of time and assemble just before serving.

Storage Options

If you have leftovers, don’t worry—this salad stores better than you might think. Just be sure to keep the dressing separate if you’re planning ahead.

Store any undressed salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette in a jar and add just before eating to maintain the crisp texture.

If the salad is already dressed, you can still refrigerate it for up to 24 hours. It will lose a bit of crunch, but the flavors meld together nicely.

To refresh leftovers, add a handful of fresh greens or another sprinkle of feta before serving. A quick toss will bring it back to life.

Variations and Substitutions

One of the best things about this Big Beautiful Summer Salad is how customizable it is. You can mix and match ingredients based on what’s in season or what you have on hand.

Swap out the peaches for berries like strawberries or blueberries to change up the flavor profile. Or use mango for a tropical twist.

Add protein to make it a full meal. Grilled chicken, shrimp, or chickpeas are excellent additions that complement the fresh flavors without overpowering them.

Can’t find feta? Try crumbled blue cheese for a bolder bite or fresh mozzarella for something milder and creamier.

Not a fan of vinaigrette? A light drizzle of balsamic glaze works beautifully and adds a bit of sweetness.

Don’t be afraid to play around. This salad is incredibly forgiving and welcomes creativity. Have fun experimenting and make it your own!