Summer Harvest Salad Recipe

Summer Harvest Salad Recipe

How To Make Summer Harvest Salad

One way to make use of all those fresh summer produce is to make this summer harvest salad. It’s a merry mix of zucchinis, corn, squash, tomatoes, and more.

Preparation: 15 minutes
Cooking: 6 minutes
Total: 21 minutes



  • 3tbspolive oil
  • 2clovesgarlic,minced
  • 1lbzucchini ends,ends removed remaining halved and sliced
  • 8ozyellow squash,ends removed, remaining quartered and sliced
  • cupsfresh corn
  • salt and freshly ground black pepper
  • 10ozgrape tomatoes,halved
  • 2tbspfresh lemon juice
  • ¼cupfresh parsley,chopped
  • 2tbspfresh basil ribbons,chopped
  • 4ozfeta,crumbled


  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until light golden and fragrant, about 30 seconds. 

  2. Add in zucchini, squash and corn and season with salt and pepper to taste. Saute for about 4 minutes until just tender-crisp. 

  3. Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any). 

  4. Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.


  • Calories: 203.64kcal
  • Fat: 12.03g
  • Saturated Fat: 4.06g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.10g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 21.55g
  • Fiber: 3.43g
  • Sugar: 7.85g
  • Protein: 6.56g
  • Cholesterol: 16.82mg
  • Sodium: 597.53mg
  • Calcium: 134.53mg
  • Potassium: 651.37mg
  • Iron: 1.43mg
  • Vitamin A: 76.34µg
  • Vitamin C: 34.03mg
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