Hello? Summer calling…

 summer salad, corn, tomato couscous, basil lemon dressing
Hello Summer Salad

Israeli Couscous, Corn, Heirloom Tomato, Zucchini, Jalapeño
Chunky Lemon Basil Dressing, Chervil

I forget how much I like Israeli couscous. It’s airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls and popular with kids in Israel where it’s called ptitim, we know it here as Israeli couscous. It makes a pasta salad that’s light and not too pasta-y. Vegetables are the star, but the couscous makes it into a meal. A beautiful colorful healthy meal for a hot summer day…

Hello Summer Salad Recipe

hello summer salad

Chunky Lemon Basil Dressing

  • 5 lemon slices – 1/4″ thick, seeds removed
  • 1 c. basil leaves, loosely packed
  • olive oil
  • salt and pepper

chunky lemon basil dressing

Chop lemon and basil in a food processor. Stream in oil until it reaches a chunky dressing consistency. Season to taste with salt and pepper. Serve at room temperature.

hello summer salad
Cook Israeli couscous according to package instructions.

Boil an ear of corn for 5 minutes, let cool to room temperature, then shave the kernels keeping them somewhat intact.

Peel zucchini into ribbons with a vegetable peeler. Blanch in boiling water for 15 seconds, drain, bring to room temp.

Toss thinly sliced shallot, sliced jalapeño, and halved cherry tomatoes with the chunky lemon basil dressing.

hello summer - couscous corn tomato salad
To assemble: spoon couscous over a platter. Arrange wedges of heirloom tomato and corn around the couscous. Mound the zucchini ribbons in the center. Generously ladle the chunky dressing over the zucchini. Garnish with lemon wheel, basil sprig, and fresh chopped chervil. Hello!

Summertime Summertime Sum Sum Summertime

Featuring CORN

food network summer fest

Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 90,000 followers called Let’s Pull Up A Chair! And if that Hello Summer Salad got you longing for sweet corn, you might enjoy taking a peek at other corn-y dishes from my friends below…

Jeanette’s Healthy LivingMexican Corn Salad “Esquites”
Virtually HomemadeGrilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate MeCampfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & DishesElote (Mexican Grilled Corn) Three Ways
Feed Me PhoebeCorn on the Cob with Sriracha Lime Butter
Taste With The EyesHello Summer Salad
Napa Farmhouse 1885Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?Corn & Green Chile Corn Muffins
Made by MichelleRoasted Corn and Black Bean Salsa
Blue Apron BlogSummer Succotash with Cod and Pickled Grapes
DevourFour Grilled Corn Favorites
The Heritage CookFresh Corn and Tomato Salad
The Sensitive EpicureCilantro Rice with Corn, Black Beans and Avocados
Pinch My SaltGrilled Corn Guacamole
Daily*DishinManchego Lime Roasted Corn
WeeliciousCorn Salsa
FN DishOff the Cob Salads

25 thoughts on “Hello? Summer calling…”

  1. This beauty one does taste first with the eyes 🙂 ! Lovely colours and the sustaining and tasty Israeli couscous to make it a meal . . .

  2. Lori….I tried the “Summer Salad”….Wow, it was amazing, and Galen loved it!!! You’re my hero.

    1. Hi Judy! I am so happy that you enjoyed it. Thanks for letting me know. Hi to Galen. You’re my hero too. Hope you are enjoying your summer in the mountains!

  3. Love the chunky dressing! This is the time of the year when salads are particularly appealing and your creativity, as always, shines.

  4. Hi Lori,

    I made this GORGEOUS salad last night and added grilled peaches. It is quite simply the best salad I have ever eaten – thank you.


    1. Hi Anna – the addition of grilled peaches sounds awesome. I am thrilled that you made my salad! Thank you so much for taking the time to let me know. Made my day 🙂

      1. You are welcome 🙂 I am going to do a Julie & Julia on you and start working my way through all your recipes as I am so inspired by your approach to food. I am showing my 15 y/o son how to make this salad tonight as he is a budding foodie.

        Thanks again,


        1. I. Am. Flattered. Thank you Anna – please keep in touch, let me know how the recipes turn out and please don’t hesitate to email if you have questions – as Taste With The Eyes is not an exact recipe blog.

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