Every summer I invent a new salad showcasing my favorite combo – peaches, corn, and tomatoes. This summer I decided to make a composed salad, inspired by a favorite square plate. (You can use whatever shape plate you like!) I added avocado, grains, scallions and roasted almonds and dressed the composed salad with a Lemon-Ginger Dressing I’ve used in other summer salads.

The salad is meant to be composed and eaten straightaway (by two friends), but I have also jumbled everything together (gently!), refrigerated for a few hours, and served this as a side dish.

The amounts I’ve suggested here (and pictured in the photo) would make a nice lunch or light supper for two people. I keep cooked hearty grains on hand (wheatberries are my favorite), but you can also make them easily anytime by using my pasta-style method. If you do have cooked grains on hand, there is literally no other cooking you have to do for this salad.

Serves 2 for lunch or as a light supper

 

For the dressing:

  • 5 tablespoons olive oil
  • 2 tablespoons plus 2 teaspoons fresh lemon juice (more to taste)
  • 1 teaspoon white balsamic vinegar (more to taste)
  • 1 tablespoon plus 1 teaspoon finely minced crystallized ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon zest
  • ½ to 1 teaspoon minced fresh (seeded) Serrano or jalapeno pepper (or several dashes of green hot sauce), optional
  • Kosher salt

 

For the salad:

  • Baby green leaf lettuce (small handful, ripped to use the ruffled edge for garnish)
  • ¾ cup halved grape or cherry tomatoes (or quartered cocktail tomatoes)
  • ¾ cup fresh corn kernels, cut off the cob
  • 1 ripe peach, peeled and thinly sliced
  • ¾ cup cooked wheatberries or other grain of your choice
  • 2 to 3 tablespoons chopped roasted, salted almonds*
  • 1 small avocado or ¾ large avocado, peeled and sliced
  • Sea salt (optional)
  • 1 to 2 scallions (white and light green parts), trimmed and thinly sliced on the bias
  • 1 teaspoon chopped fresh parsley or cilantro

 

Make the dressing:

1. Combine the olive oil, lemon juice, vinegar, crystallized ginger, garlic, honey, lemon zest, hot pepper or hot pepper sauce, and a big pinch of salt in a small bowl. Whisk well. Taste and season with a bit more lemon juice or vinegar if desired.

Make the salad:

1. Have ready two individual dinner-size serving plates (preferably flat with short rim) or one medium-large platter.

2. Arrange the green leaf lettuce tops on the rim of two sides of the plate.

3. Toss the tomatoes with ½ to 1 teaspoon dressing and a pinch of salt. Arrange the tomatoes in a narrow row on one side next to the lettuce.

4. Toss the corn with ½ to 1 teaspoon dressing and a pinch of salt. Arrange in a row next to the tomatoes.

5. Toss the peach slices with ½ to 1 teaspoon dressing. Arrange in a row next to the corn.

6. Toss the grains with a large pinch of salt and 1 teaspoon dressing. Arrange in a row next to the peaches. Sprinkle the chopped almonds in a line where the peaches and grains meet.

7. Toss the avocado slices with 1 teaspoon dressing and arrange next to the grains and up against the remaining lettuce leaves.

8. Sprinkle a bit more dressing over the salad. (You will have extra.) Sprinkle a pinch of sea salt over all if you like. Finish by scattering sliced scallions and parsley or cilantro overall.

 

* you can use store-bought roasted, salted almonds