Late Summer Salad

A Refreshing Medley of Late-Summer Produce

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.


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


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