Recipe Review

This Salad Is Basically Summer in a Bowl

published Aug 11, 2017
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(Image credit: Floating Kitchen)

There are certain recipes that just scream summer. This salad — packed with in-season produce like corn, zucchini, cantaloupe, and herbs — is one of them. With salty prosciutto and creamy buttermilk dressing, it’s a total crowd-pleaser that will certainly impress at your next picnic or barbecue. And you don’t even have to turn on your oven or stove!

The base of this no-lettuce salad is corn, cantaloupe, and zucchini. You don’t need a fancy spiralizer for this recipe — simply use a standard vegetable peeler to transform the zucchini into wide ribbons. You also don’t need to cook the corn; for this recipe you just cut the raw kernels straight from the cob with a sharp knife.

After tossing the corn, cantaloupe, and zucchini with olive oil, salt, pepper, red pepper flakes, and fresh basil and mint, you transfer it to a serving bowl and then add the rolled prosciutto (it looks so fancy this way!) and drizzle on the buttermilk dressing. The author uses her favorite brand of buttermilk dressing for this recipe, but you can totally make your own too.

Not only is this salad absolutely stunning, but it’s also so easy to make, which means it’s the perfect recipe to have in your pocket from now until the end of summer.