Late Summer Salad

Late Summer Salad

Fall is on its way, and while you have every right to be excited for cooler temperatures, cozy pumpkin spice, and fall colors, we'd like to pause for a moment to soak in the last of summer's bounty. Fresh, juicy tomatoes, crisp cucumbers, and sweet corn are the stars of this refreshing late-summer salad. Drizzle it with an herbaceous basil and mint vinaigrette and let summer linger on for just a little bit longer.

Makes 4 servings



  • 4 cups lettuce
  • 2 peaches sliced
  • 2 small cucumbers chopped
  • 1 large heirloom tomato sliced
  • 1 ear of fresh corn charred with kernels removed
  • 1/4 cup basil packed and chopped
  • 2 tablespoons mint leaves chopped
  • 6 ounces mozzarella pearls drained
  • 4 Vital Farms Eggs


  • 1 cup basil leaves chopped
  • 1/4 cup mint leaves chopped
  • 2 tablespoons lemon juice
  • Lemon zest from 1 lemon
  • 1 teaspoon honey
  • Salt & pepper to taste
  • 1/4 cup olive oil


  • Place lettuce, peaches, cucumbers, tomato, corn, basil, mint, and mozzarella pearls in a large bowl.
  • Boil a saucepan of water. Cook the eggs for 6 1/2 minutes. Transfer to cold water for 2 minutes.
  • In a food processor or blender, combine basil, mint, lemon juice, lemon zest, salt, and pepper. Add olive oil and blend until smooth.
  • Peel and slice the eggs in half. Plate salad with 2 slices per serving.
  • Drizzle with dressing and enjoy.
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