Summer Rainbow Salad

Making this summer rainbow salad is so easy! Plus, you can swap one summer veggie for another to make your own colorful salad. The flavors are clean and simple and putting the whole thing together only takes about 15 minutes!

It’s been such a treat to sleep with the windows opened for the past three days.

Summer has finally arrived and I’m welcoming it with open arms! When it’s warm and sunny outside, all I want to do is take long walks, enjoy a cold glass of wine and check out farmer’s markets.

Living in a big city like New York makes visiting a farmer’s market an organic experience – buying fresh vegetables still peppered with dirt makes me feel more connected to nature and the earth.

This is my favorite version of a summer rainbow salad because it encompasses all the elements of what  summer cooking should be: it’s colorful, sweet, crisp, light, cleansing, and refreshing. It’s also very quick to whip up – about 15 minutes from start to finish.

Ingredients for Summer Rainbow Salad

• Cherry tomatoes: cherry tomatoes add a touch of sweetness and acidity and a vivid pop of color.
• Red bell pepper: I’m using red bell peppers but feel free to use yellow, orange, or green bell peppers. You can even add a chopped jalapeno pepper if you like a little heat.
• English cucumber: Chopped cucumber add a refreshing and cleansing element to the salad. Feel free to use Japanese or kirby cucumbers if you happen to have some in your fridge.
• Scallions: More peppery than a regular onion, scallion are great for when you just want a touch of onion flavor, without it being too strong.
• Avocado: Adding avocado to this salad gives it a creamy texture and will help keep you satisfied for longer!
• Cilantro: Cilantro offers a tangy citrus, parsley-like addition to this rainbow salad.
• Corn kernels: Corn kernels offers a beautifully sweet and summery crunch, as well as adding a sunny yellow color.

Summer Rainbow Salad Dressing

• Extra virgin olive oil: Make sure to use high quality extra virgin olive oil so you get the full floral and peppery taste of the oil. I personally love California Olive Ranch, and La Tourangelle.
• Miso paste: Adding miso paste is optional but it does add a salty and umami element to the dressing that marris beautifully with the vegetables.
• Lemon juice: Freshly squeezed and nothing else for this salad! Or if you prefer a sweeter dressing, use freshly squeezed orange juice.
• Red wine vinegar: I like to mix lemon juice and vinegar together as they seem to bring just the right amount of acidity to salad dressings. You can use white wine vinegar or plain rice vinegar as substitutes. Apple cider vinegar is another option.
• Salt and pepper: There are no specific measurements listed, so go ahead and season your salad with salt and pepper accordingly, until you are happy with the taste.

How to Make Summer Rainbow Salad

1. Gather all of your ingredients and cooking tools.
2. Make the salad dressing by adding all of the to a storage container. Put the lid on and shake vigorously until the dressing has emulsified.
3. Add the corn to the boiling water and boil 5 minutes. Drain the corn and transfer it to a bowl filled with ice and water to stop the cooking process. Leave for a few minutes until the corn is room temperature, at least.
4. In a large mixing bowl, flip a medium size bowl upside down so the corn on the cob can stand on it.
5. Using a knife, start from the top of the corn and cut all the way down, repeating this action until the cob is clean.
6. Discard the cob and get rid of the medium size bowl. Add the cherry tomatoes, bell pepper, avocado, scallions, and cilantro, and toss.
7. Stir in the dressing and season with salt and pepper, if needed.
8. Serve cold.

Ingredient Substitutes

As mentioned, this delicious summer salad can easily swap other veggies in and out per your own personal interest! Here are just a few other suggestions:

• Red onion
• Baby spinach
• Fresh herbs such as basil, parsley, or oregano
• Cooked sliced sweet potato
• Red cabbage or purple cabbage
• Lime juice
• Chickpeas
• Chia seeds
• Pumpkin seeds

What to Serve with Summer Rainbow Salad

This is light and refreshing salad that makes the perfect accompaniment to sandwiches and other colorful salad. I love to bring this salad to a friend’s barbecue because it screams summer in a bowl. If you are planning your own backyard celebration, here are some of my favorite dishes that I like to pair with this summer salad:

Did you like this summer rainbow salad recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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