Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

This refreshing summer salad pairs sweet honeydew and crisp cucumber with grilled chicken, fresh dill, feta, and a bright lemon dressing.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

One of our favorite little pastimes is heading to Barnes & Noble, grabbing a drink and a snack, and wandering over to the magazine section. For me, it's usually the recipe magazines that get my attention. I can spend a surprising amount of time flipping through the pages, looking for something that makes me stop and think, I want to make that.

That's exactly what happened with this salad.

I came across a recipe in Better Homes & Gardens Fast & Fresh magazine that paired honeydew with cucumber, and the photo immediately caught my eye. It was an unusual combination, but honeydew is one of our favorite summer melons, so I was intrigued enough to give it a try.

I made a few changes to the original, including adding red onion for a savory bite and swapping in a tender green leaf lettuce which I had on hand. The result is a refreshing summer salad where sweet honeydew, crisp cucumber, fresh dill, and salty feta come together with tender grilled chicken and a bright lemon dressing.

It's the kind of lunch I want when it's hot outside—fresh, cool, flavorful, and satisfying without feeling heavy.

Enjoy!

-- Ingredients

This salad comes together with a simple mix of fresh summer produce, grilled chicken, and a bright homemade dressing. The combination of sweet honeydew, crisp cucumber, fresh dill, and salty feta gives it plenty of flavor without needing a heavy dressing.

• fresh lemon juice
• extra-virgin olive oil
• honey
• salt & pepper
• poppy seeds honeydew melon
• cucumber
• green leaf lettuce
• red onion
• fresh dill 
• boneless, skinless chicken breasts
• feta cheese

-- Equipment

You don't need much to make this fresh summer salad. A grill or grill pan handles the chicken, while a good knife and mixing bowl take care of the rest.

You'll Need

• Outdoor grill or indoor grill pan
• Digital meat thermometer
• Medium mixing bowl
• Small bowl for dressing
• Whisk
• Cutting board
• Chef's knife
• Serving bowls or platter

My Go-To's

• Digital Meat Thermometer – The easiest way to know your chicken is cooked perfectly without overcooking it.
• Sharp Chef's Knife – Makes quick work of the melon, cucumber, onion, and herbs.
• Indoor Grill Pan – Makes grilling indoor convenient when the weather doesn't cooperate.  

-- Let's Make It Together

Start by grilling the chicken until cooked through, then let it rest before slicing.

While the chicken cooks, whisk together the lemon juice, olive oil, honey, salt, pepper, and poppy seeds. Add the honeydew, cucumber, lettuce, red onion, and dill, then gently toss to coat.

Serve the fresh salad alongside the sliced grilled chicken and finish with crumbled feta.

That's it—fresh, colorful, and ready for summer.

-- Perfecting the Cooking Process

• Choose a ripe but firm honeydew - You want the melon sweet and juicy, but firm enough to hold its shape when tossed with the dressing. An overly ripe honeydew can become mushy in the salad.
• Don't overdress the salad - The honeydew releases some of its own moisture, so you don't need a lot of dressing. Toss gently and add just enough to lightly coat the ingredients.
• Let the chicken rest - Give the grilled chicken about five minutes to rest before slicing. This helps keep it juicy and gives you time to finish assembling the salad.
• Use block feta - Crumbled feta from a block has a creamier texture and better flavor than the very dry pre-crumbled variety. Those little salty pieces are an important contrast to the sweet honeydew.

-- Add Your Touch

There are several easy ways to change this salad depending on what you have on hand.

• Add toasted almonds or pistachios for crunch.
• Swap the honeydew for cantaloupe.
• Add a handful of fresh mint alongside the dill.
• Replace the grilled chicken with grilled shrimp.
• Add sliced avocado for extra creaminess.
• Use goat cheese instead of feta for a softer, tangier finish.
• Add a pinch of red pepper flakes to the dressing for a little heat. 

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

A Fresh Take on Summer Salad

I love recipes that make you look at familiar summer ingredients a little differently. Honeydew and cucumber may not be the first pairing that comes to mind, but together they make a wonderfully crisp and refreshing combination.

If you're enjoying the best of summer produce right now, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Rustic Tomato Galette with Gruyere & Thyme
• Summer Cajun Chicken Skillet
• Grilled Steak & Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

Before You Start

Can I make this salad ahead of time?
You can prepare the chicken, dressing, and chopped ingredients ahead of time, but I recommend waiting to toss everything together until shortly before serving. This keeps the lettuce crisp and the honeydew from releasing too much liquid.

Can I use cantaloupe instead of honeydew?
Absolutely. Cantaloupe will give you a slightly more pronounced melon flavor and a beautiful orange color. Honeydew is my favorite here because its mild sweetness works particularly well with the cucumber and dill.

Can I use leftover grilled chicken?
Yes! This is a great recipe for leftover grilled chicken. Slice it cold or gently warm it before serving.

Why use honey in the dressing?
Just a small amount of honey rounds out the tart lemon juice and complements the sweetness of the honeydew without making the dressing taste sweet.

Can I make this vegetarian?
Yes. Simply leave out the chicken and serve the salad with a little extra feta. It makes a lovely light summer side or lunch.

Italian Picnic Sandwich for a Crowd

Italian Picnic Sandwich for a Crowd is an easy make-ahead sandwich loaded with Italian deli meats, fresh mozzarella, basil, tomatoes, artichokes, and greens. Perfect for summer picnics, beach days, pool parties, and feeding a crowd without turning on the oven.

Italian Picnic Sandwich for a Crowd 

Summer is the season of feeding people without heating up the kitchen.

Whether it's a beach day, lake trip, backyard gathering, concert in the park, road trip lunch, or an afternoon by the pool, I always find myself looking for recipes that can feed a group without requiring hours of prep or standing over a hot stove. During the hottest days of summer, recipes that don't require turning on the oven are worth their weight in gold. That's exactly where this Italian Picnic Sandwich for a Crowd comes in.

Layered with Italian deli meats, fresh mozzarella, basil, tomatoes, marinated artichokes, and crisp greens, it's the kind of sandwich that feels special while being incredibly easy to assemble. Everything can be prepared ahead of time, making it perfect for entertaining, road trips, picnics, and casual summer weekends.

One of my favorite things about this sandwich is how beautiful it looks when sliced and served. The colorful layers make it feel like something you'd find at a neighborhood Italian deli, yet it comes together with simple ingredients from the grocery store.

Around here, summer isn't just a season—it's a collection of beach days, backyard dinners, poolside afternoons, and impromptu gatherings with friends. Having a few reliable recipes that can feed a crowd without heating up the kitchen makes those moments even easier to enjoy.

Enjoy!

-- Ingredients

• A large bakery-style French loaf or Italian loaf - Choose a sturdy loaf that can hold generous layers of fillings without becoming soggy.

• olive oil

• garlic cloves

• deli meats - cotto or hard salami, mortadella, sliced turkey breast, and slice chicken breast

• fresh mozzarella

• fresh basil leaves

• Roma tomatoes

• marinated artichoke hearts

• fresh spinach leaves

• red onion

• seasonings - kosher salt, freshly ground black pepper, and Italian seasoning

-- Equipment

• Serrated bread knife
• Cutting board
• Small mixing bowl
• Pastry brush
• Measuring spoons
• Serving platter

My Go-To's

Serrated Bread Knife - A quality bread knife makes slicing the loaf cleanly and helps preserve all those beautiful layers.

Large Wooden Cutting Board - Provides plenty of space for assembling and slicing the finished sandwich.

Serving Platter (wood or porcelain) - A large platter makes this sandwich look party-ready the moment it hits the table.

-- Let's Make It Together

Slice the loaf horizontally and gently remove some of the soft interior bread from both halves.

Stir together the olive oil and garlic, then brush the mixture over the cut sides of the bread. Sprinkle with Italian seasoning.

Layer half of the salami, mozzarella, basil, tomatoes, mortadella, artichokes, spinach, turkey, onion, and chicken on the bottom half of the loaf. Repeat the layers once more.

Season lightly with salt and pepper, then place the top half of the bread over the fillings.

Slice into wedges and serve immediately, or wrap and refrigerate until ready to serve.

-- Perfecting the Cooking Process

Because there is no cooking involved, ingredient quality really matters here. Fresh mozzarella, ripe tomatoes, and good-quality deli meats will make a noticeable difference. If making the sandwich ahead of time, place the greens between the tomatoes and bread to help prevent excess moisture from soaking into the loaf.

-- Add Your Touch

One of the reasons I return to this sandwich all summer long is how easy it is to adapt for different occasions. Whether you're packing lunch for a day at the beach or lake, feeding friends at a backyard gathering, or preparing food for a road trip, this recipe can be customized to fit the moment.

• Add roasted red peppers
• Swap spinach for arugula
• Use provolone instead of mozzarella
• Add pepperoncini for extra zing
• Include prosciutto for a more traditional Italian deli flavor
• Press the sandwich for 30 minutes before serving for a classic deli-style presentation

-- Set the Mood 

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Italian Picnic Sandwich for a Crowd is one of my favorite ways to feed people during the summer without turning on the oven. Whether we're headed to the beach, packing for a road trip, go to a concert in the park, or hosting friends in the backyard, it's the kind of recipe that makes entertaining feel effortless.

If you're planning summer gatherings, you may also enjoy my Mixed Berry Galette with Lemon & Vanilla, Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Eggplant & Chicken Sandwiches, and Creamy Coconut Fruit Dip. Together, they make a wonderful collection of warm-weather recipes perfect for sharing with family and friends.

Whether you're headed to the beach, the park, or your own backyard, I hope this sandwich finds its way into your summer plans.

Before You Start

What occasions is this sandwich best for?

This sandwich is perfect for picnics, beach days, pool parties, road trips, concerts in the park, tailgates, and casual summer entertaining.

Can I make this ahead of time?
Yes. It can be assembled several hours ahead and refrigerated until serving.

Can I press the sandwich?
Absolutely. Wrapping and lightly pressing the sandwich creates a more traditional deli-style picnic sandwich.

What bread works best?
A sturdy bakery-style French loaf or Italian loaf works best.

Can I customize the meats?
Yes. Use your favorite deli meats or whatever you have available.

How long will leftovers keep?
Store covered in the refrigerator for up to 2 days.

Can I serve this for a party?
Definitely. It's ideal for feeding a group and works well on buffet tables.

Mediterranean Quinoa Salad (Fresh & Flavorful)

 

This Mediterranean Quinoa Salad is fresh, colorful, and full of bright flavor. Made with crisp vegetables, chickpeas, quinoa, and a lemon herb dressing, it’s the perfect healthy summer salad for meal prep, cookouts, or easy lunches.

Mediterranean Quinoa Salad (Fresh & Flavorful)

This is the kind of salad that disappears fast at summer gatherings.

It’s bright, colorful, fresh, and somehow manages to feel both light and satisfying at the same time. The quinoa gives it heartiness, the vegetables keep it crisp and refreshing, and the lemon herb dressing pulls everything together with bold fresh flavor.

I especially love this recipe because it works for almost everything—meal prep lunches, backyard dinners, cookouts, or as an easy side dish alongside grilled chicken or kabobs. It’s one of those versatile recipes that tastes even better after it sits for a little while, making it perfect for warm weather entertaining.

Enjoy!

Ingredients

• Quinoa — adds protein, texture, and makes the salad extra satisfying
• Red bell pepper — brings sweetness and beautiful color
• English cucumber — crisp, refreshing, and perfect for summer salads
• Grape tomatoes — juicy bursts of freshness throughout the salad
• Red onion — adds sharpness and balance
• Chickpeas — hearty, filling, and packed with texture
• Olive oil — forms the rich base of the dressing
• Fresh lemon juice — keeps everything bright and fresh
• Red wine vinegar — adds tang and depth
• Fresh parsley — gives the salad a vibrant Mediterranean flavor
• Garlic — adds bold savory flavor to the dressing
• Salt — helps bring all the flavors together

Equipment

• Medium saucepan
• Fine mesh strainer
• Large mixing bowl
• Cutting board and knife
• Small whisk or fork for dressing

My Go-To Tools

• Fine Mesh Strainer — perfect for rinsing quinoa well
• Large Glass Mixing Bowl — makes tossing salads easier without crushing ingredients

-- Let’s Make It Together

Rinse the quinoa well and cook according to package directions. Let cool slightly while preparing the vegetables.

Dice the bell pepper, cucumber, and red onion, then halve the tomatoes.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt.

Add the quinoa, vegetables, and chickpeas to a large bowl. Pour over the dressing and toss until everything is evenly coated.

Serve immediately or chill for a bit to let the flavors blend together.

-- Perfecting the Cooking Process

The biggest key to great quinoa salad is texture. Rinsing the quinoa well removes bitterness, while allowing it to cool slightly before mixing helps keep the vegetables crisp and fresh instead of softening them.

-- Add Your Touch

This salad is incredibly flexible depending on the season or what you have in the fridge.

Add feta cheese for a creamy salty bite, avocado for richness, or grilled chicken for extra protein. Fresh herbs like basil or dill also work beautifully if you want to change the flavor profile slightly.

Set the Mood 

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

If you’re building an easy summer menu, these recipes pair perfectly with this Mediterranean quinoa salad:

• Chili-Lime Chicken Kabobs — bold, smoky, and fresh off the grill
• Easy Greek-Style Turkey Burgers — Quick and easy and bursting with flavor
• Flank Steak with Chimichurri Sauce — zesty topped tender grilled steak
• Gaucho Beef Kabobs — easy, flavorful, and packed with Latin flavors

Whether you’re meal prepping lunches for the week or planning a backyard dinner with friends, this salad is one of those fresh summer recipes you’ll come back to again and again.

Before You Start 

Do I need to rinse quinoa first?
Yes. Rinsing removes the natural coating that can taste bitter.

Can I make this ahead of time?
Absolutely. This salad tastes even better after chilling for a few hours.

How long does it keep?
Stored in an airtight container, it keeps well for 3–4 days in the refrigerator.

Can I add protein?
Yes. Grilled chicken, shrimp, or salmon work wonderfully.

Can I serve this warm?
You can, but it’s best slightly chilled or at room temperature for the freshest flavor.