There’s something about a dish like this that instantly feels like summer—bright, colorful, and made for sharing. It’s the kind of recipe you bring out when the table is set outside, drinks are poured, and everything feels just a little more relaxed.

Juicy bursts of sweetness, crisp vegetables, and creamy bites come together in a way that’s both refreshing and satisfying, making it perfect for warm-weather gatherings. It’s light enough to serve alongside grilled mains, but vibrant and flavorful enough to stand on its own as part of a beautifully styled spread.

This is exactly the kind of dish that works effortlessly for entertaining—easy to prepare ahead, stunning on the table, and guaranteed to be one of the first things your guests go back for. Fresh, seasonal, and full of color, it captures everything we love about summer dining.

Whether you’re preparing it ahead for a gathering or tossing it together just before serving, this recipe keeps things simple while delivering big, fresh flavor. It comes together quickly and can easily be adjusted based on what you have on hand.

Serves: 2

Ingredients

2 husks of corn on the cob, grilled and kernels sliced off cob

3-4 mini Persian cucumbers, sliced

4 tomatoes, chopped

1 shallot, chopped

1 1/2 cups mozzarella pearls

1/4 cup extra virgin olive oil

1/4 cup white balsamic vinegar

Salt & pepper

1/2 teaspoon garlic powder

1 tablespoon fresh basil, chopped

Directions

In a small bowl, whisk together olive oil, vinegar, salt, pepper and garlic powder. Set dressing aside. Chop cucumbers, tomatoes, and shallots and place in a bowl along with grilled corn. Place mozzarella pearls in bowl with other vegetables. Chop fresh basil and add to the bowl with all the vegetables. Lastly, pour salad dressing over salad and toss well until combined. Serve and enjoy!