Photography by Meghan Rodgers

Peach, Corn and Tomato Summer Salad

by Meghan Rodgers


July 7, 2021

Summer is made for light and fresh salads. I just love how easily this recipe comes together using ingredients that are in season right now. Swing by your local farmers market and get everything fresh and local! From the peaches to the pasta, this Peach, Corn, Tomato Summer Salad is a truly homegrown recipe.

I consider this recipe equal parts traditional salad, fruit salad and pasta salad — and why not combine all three? They compliment each other so well, and they give you a plate full of farm-fresh flavor that’s filling and satisfying. You can play with the proportions of these ingredients too depending on what you’re craving most or what you already have in your fridge.

Enjoy all of the flavors of summer. Here’s what you will need:

Arugula and spinach: Arugula adds a little zip, but spinach works well too. I used a combination of both, but you can use whatever leafy greens you would like.

Pasta: I found fusilli, but you can use whatever bite-sized pasta you have handy or whatever’s at market that day.

Fresh peaches: They’re ripe and juicy and make this salad so special!

Cherry tomatoes: Cherry tomatoes are the perfect salad-sized vegetable, but feel free to chop up an heirloom or two instead.

Red onion: Any type of onion will do. Red gives it a little kick and balances the sweetness of the fruit.

Corn: Boil some corn and cut it off the cob and onto your salad. You can also use canned or thawed, but corn is so in season, it would be a shame to miss out on that farm-fresh flavor. (Grilled corn would also be fantastic on this salad!)

Blueberries: Bite-sized blueberries are a great addition to any summer salad. They’re mild and juicy and rich in antioxidants.

Feta cheese: Feta, goat or mozzarella will all taste great. Or keep it plant-based and earth-friendly and skip the cheese.

Olive oil: Opt for the highest quality olive oil you have at home.

Lemon: A squeeze of lemon is all you’ll need to bring out the flavors of this summer salad.

Peach, Corn and Tomato Summer Salad


8 ounces of bite-sized pasta (like fusilli or penne), cooked

6 ounces of arugula/spinach mix

2-3 tbsp extra virgin olive oil

1/2 lemon, juiced

1-pint cherry tomatoes (I like used a variety of colors for added ‘wow’ factor)

2 large, ripe peaches, sliced

1/2 cup of feta cheese (optional)

1 cup corn (thawed or cut from the cob)

pinch of red pepper flakes



dried parsley



  1. To make the dressing: In a small bowl, whisk together olive oil, lemon juice, red pepper flakes and some salt and pepper.
  2. Put pasta in a large serving bowl. Add arugula and feta. Pour dressing over ingredients and gently toss until coated.
  3. Add peaches, tomatoes, corn, onion and blueberries and gently toss until ingredients are nicely distributed. Add more lemon juice, olive oil, salt or pepper as needed. Sprinkle with a bit of dried parsley. Serve immediately or chill first. Delicious either way!


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.