Farmstand Corn & Orzo Salad with Arugula

This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.

Farmstand Corn & Orzo Salad with Arugula

Late-summer corn on the cob always takes me back.

To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.

Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.

Fall is coming.

But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.

That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.

I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.

It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.

Enjoy!

-- Ingredients

• Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.

• Orzo — Adds a tender, satisfying bite without making the salad feel heavy.

• Cherry tomatoes — Juicy and naturally sweet.

• Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.

• Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.

• Olive oil — The base of our simple vinaigrette.

• Red wine vinegar — Adds bright acidity.

• Honey — Just enough sweetness to balance the vinegar.

• Dijon mustard — Gives the dressing flavor and helps bring everything together.

• Garlic — Freshly grated for the best flavor.

• Dried oregano — Adds a little Mediterranean-inspired warmth.

• Salt & black pepper — To season the salad and dressing.

-- Equipment

• Large pot — for cooking the orzo

• Large mixing bowl — for tossing the salad

• Small bowl — for whisking the dressing

• Grill or grill pan — for the corn

• Sharp chef's knife — for cutting the corn from the cob

My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.

-- Let's Make It Together

Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.

Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.

Give it a taste and add more salt and pepper if needed. That's it!

-- Perfecting the Cooking Process

The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.

Add Your Touch

• Use pickled red onions instead of fresh for a tangy twist.

• Add crumbled feta for a salty, creamy bite.

• Toss in fresh basil or parsley for extra freshness.

• Add grilled chicken to turn it into a heartier meal.

• Swap the orzo for another small pasta if that's what you have in the pantry.

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 Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.

It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.

I love recipes that bring those little moments to the table.

And this one is definitely worth making while that late-summer corn is still around.

Here are a few of my other corn recipes you may like to try:

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

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

• Easy Beef Fajita Bowls

• Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

• Cajun Chicken with "Modern" Succotash

Before You Start

Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.

Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.

Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.

Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.

How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.

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 Peach & Burrata Salad with Mint & Balsamic Glaze

 

Celebrate peach season with this Summer Peach & Burrata Salad with Mint & Balsamic Glaze. Sweet ripe peaches, creamy burrata, peppery arugula, fresh mint, and a drizzle of balsamic come together in a light, refreshing salad that's perfect for lunch or a summer dinner.

Summer Peach & Burrata Salad with Mint & Balsamic Glaze

Stone fruit season is one of my favorite times of the year. As soon as peaches start showing up at the farmers market and grocery store, I can't wait to bring them home and find new ways to enjoy them beyond dessert. Whether they're tucked into breakfast, paired with grilled meats, or layered into fresh salads, there's just something about ripe summer peaches that makes every meal feel a little more special.

I'll admit, I had to convince my husband to give this one a try. He's definitely more of a savory kind of guy and has never been the biggest fan of fruit in his salads. But after one bite, he was completely on board. Maybe it was the rich, creamy burrata, the subtle peppery bite of the arugula, or the way the sweet peaches balanced everything so beautifully. Whatever the reason, this salad quickly earned a spot on our list of summer favorites.

We love enjoying fresh salads like this for a leisurely lunch or serving them alongside grilled chicken, steak, or seafood for an easy summer dinner. The combination of juicy peaches, creamy burrata, crisp greens, fresh mint, and a light drizzle of balsamic glaze feels elegant without being complicated, making it just as perfect for entertaining as it is for a quiet meal at home.

As long as peaches are in season, this Summer Peach & Burrata Salad with Mint & Balsamic Glaze will be on repeat in our kitchen. It's fresh, colorful, and one of those recipes that reminds me just how delicious simple, seasonal ingredients can be.

-- Ingredients

One of the best things about this salad is that every ingredient has a purpose. Sweet, juicy peaches are balanced by peppery arugula, creamy burrata, fresh mint, and a drizzle of good olive oil. The result is a salad that's simple, elegant, and full of fresh summer flavor.

Salad Greens

• Green leaf lettuce
• Arugula

Fresh Produce

• Ripe peaches
• Red onion
• Fresh mint

Dairy

• Burrata cheese

Finishing Touches

• Extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• Balsamic glaze (served on the side)

-- Equipment

You won't need anything fancy for this salad—just a few kitchen basics and quality serving pieces that let the fresh ingredients shine.

You'll Need

• Large salad bowl or serving platter
• Sharp chef's knife
• Cutting board
• Small serving bowl or bottle for the balsamic glaze
• Salad tongs or serving spoons

My Go-To's

These are a few kitchen staples I reach for whenever I'm building fresh seasonal salads.

• Medium Serving Platter – Perfect for building salads with creamy burrata cheese so it doesn't sink to the bottom.
• Chef's Knife – A sharp knife makes clean slices through ripe peaches and delicate burrata.
• Olive Oil Cruet – Makes it easy to drizzle just the right amount of extra-virgin olive oil over the finished salad.

-- Let's Make It Together

Start by arranging the green leaf lettuce and arugula in a large serving bowl or on a wide platter. Using mostly green leaf lettuce with just enough arugula creates the perfect balance—the greens stay light and crisp while the arugula adds just a subtle peppery bite.

Nestle the sliced peaches throughout the greens, followed by the thin slices of red onion. Tear the burrata into generous pieces and place it around the salad so every serving gets a little of its creamy goodness.

Scatter the torn mint leaves over the top, then finish with flaky sea salt, freshly ground black pepper, and a generous drizzle of extra-virgin olive oil.

Transfer the balsamic glaze to a small serving dish or bottle and place it on the table so everyone can drizzle their own. Since balsamic glaze has a bold, concentrated flavor, serving it on the side lets each person find the balance they enjoy most.

Serve immediately while the peaches are at their juiciest and the burrata is wonderfully creamy.

-- Perfecting the Salad

The best salads start with the best ingredients, and this one is no exception. Choose peaches that are fragrant and slightly soft to the touch—they should be ripe but still hold their shape when sliced.

Using mostly green leaf lettuce with a smaller amount of arugula keeps the peppery flavor from overwhelming the sweetness of the peaches. And don't skip the flaky salt. Just a small sprinkle enhances both the fruit and the creamy burrata in a surprising way.

Finally, allow the burrata to come to room temperature for about 20 minutes before serving. Its creamy center will be softer and even more luxurious.

-- Add Your Touch

This salad is easy to customize depending on what's in season or what you have on hand.

• Add toasted pistachios or pecans for extra crunch.
• Top with grilled chicken for a heartier meal.
• Substitute nectarines for the peaches.
• Add prosciutto for a sweet-and-savory twist.
• Finish with a sprinkle of cracked pink peppercorns for color and gentle spice.

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.

More Fresh Summer Favorites

If you're making the most of summer produce, here are a few more seasonal recipes to enjoy while the markets are overflowing with fresh fruits and vegetables:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough
• Caramelized Zucchini with Whipped Feta, Pistachios & Mint
• Creamy Summer Labneh with Peaches, Pistachios & Prosciutto
• Marinated Cherry Tomatoes and Angle Hair Pasta
• Citrusy Garlic Steak with Fresh Mango Salsa

These recipes celebrate simple ingredients, vibrant flavors, and the joy of gathering around the table during the best days of summer.

Before You Start

Can I make this salad ahead of time?
You can prep the ingredients a few hours in advance, but wait to assemble the salad until just before serving to keep the greens crisp and the peaches fresh.

What if I can't find burrata?
Fresh mozzarella or goat cheese make a wonderful substitute, although burrata's creamy center gives the salad its signature richness.

Should I peel the peaches?
No. The skin adds beautiful color, texture, and helps the slices hold their shape.

Why serve the balsamic glaze on the side?
Balsamic glaze has a rich, concentrated sweetness, and everyone's preference is different. Serving it at the table allows each person to add just the amount they enjoy without overwhelming the delicate balance of the salad.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

 

Make this 5-Ingredient Grilled Halloumi Spinach Salad in just 20 minutes! The seventh recipe in my 5-Ingredient Meal Series features grilled halloumi, fresh spinach, cucumber, olives, and Greek vinaigrette for an easy lunch or flavorful side dish.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

Some of my favorite recipes are the ones that prove you don't need a long ingredient list to make something fresh, satisfying, and full of flavor. This 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes) is one of those recipes. With golden grilled halloumi, fresh baby spinach, crisp English cucumber, briny Kalamata olives, and a bottled Greek vinaigrette, you can have a beautiful salad on the table with very little effort.

I'm excited to share that this recipe is the seventh installment in my 5-Ingredient Meal Series, where every recipe is built around just a handful of easy-to-find ingredients and comes together in 30 minutes or less. Whether you're looking for a light lunch, an easy side dish for grilled meats, or a simple way to add more fresh flavors to your week, this salad is a wonderful reminder that less really can be more.

The grilled halloumi is the star of the show, developing a warm, golden crust while staying deliciously soft inside. Paired with crisp vegetables and a tangy Greek vinaigrette, every bite is packed with texture and bold flavor, making this an easy recipe you'll find yourself coming back to again and again.

Enjoy!

Ingredients

• Baby Spinach - Fresh baby spinach creates the perfect crisp, tender base for this simple salad.

• Halloumi Cheese - Use a block of halloumi and slice it into ½-inch strips before grilling.

• English Cucumber - Adds fresh crunch and balances the richness of the grilled cheese.

• Kalamata Olives - Their briny flavor complements the halloumi and Greek vinaigrette beautifully.

• Greek Vinaigrette - A good bottled Greek vinaigrette keeps this recipe quick while adding plenty of tangy flavor.

-- Equipment

You only need a handful of items to make this salad.  Here are my favorites.

(My Go-To's)

• Non-stick skillet
• Cutting board
• Chef's knife
• Large salad bowl
• Tongs

-- Let's Make It Together

1. Slice the halloumi.
2. Grill until golden on both sides.
3. Add spinach, cucumber, and olives to a large bowl.
4. Top with grilled halloumi.
5. Season with pepper and drizzle with vinaigrette.

-- Perfecting the Cooking Process

Halloumi browns best in a hot, dry non-stick skillet, so there's no need to add oil. Resist moving the cheese too soon—letting it cook undisturbed for several minutes creates that delicious golden crust while keeping the inside soft and chewy.

-- Add Your Touch

A great thing about salad is that you can make them your own.  Add in what you like.  Here are some ideas:

• Add cherry tomatoes.
• Toss in chickpeas.
• Sprinkle with toasted pine nuts.
• Add fresh dill or parsley.
• Finish with a squeeze of lemon.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

More Fresh Salads to Enjoy

If this grilled halloumi spinach salad hit the spot, I've got plenty more fresh and flavorful salads waiting for you. Whether you're looking for a light lunch, an easy side dish, or a salad hearty enough for dinner, these recipes are perfect for adding more fresh ingredients to your table.

Chicken Quinoa Salad with Spicy Cashews & Ginger Lime Dressing

Easy Taco Salad

Warm Roasted Sweet Potato & White Bean Salad

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Nectarine & Feta Salad with Toasted Almonds

Explore the 5-Ingredient Meal Series

One of my favorite ways to simplify cooking is by proving that you don't need a long shopping list to make something delicious. This Grilled Halloumi Spinach Salad is the seventh recipe in my 5-Ingredient Meal Series, where every recipe uses just five simple ingredients and comes together in 30 minutes or less.

If you've enjoyed this recipe, I'd love for you to explore the rest of the series. You might just discover your next favorite easy meal!

     5-Ingredient Meal Series     

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

Can I make this salad ahead of time?
Yes! You can wash the spinach, slice the cucumber, and cook the halloumi ahead of time. For the freshest texture, store the ingredients separately and drizzle the Greek vinaigrette over the salad just before serving.

What is halloumi cheese?
Halloumi is a semi-firm cheese traditionally made in Cyprus. Its high melting point allows it to develop a delicious golden crust when grilled while staying soft and chewy inside, making it perfect for salads like this one.

Do I need to use a non-stick skillet?
A non-stick skillet works best because it helps the halloumi brown evenly and release easily once it's ready to flip. There's no need to add oil to the pan.

Can I serve this as a main dish?
Absolutely! This salad makes a satisfying light lunch on its own. To make it a heartier dinner, pair it with warm pita bread or add grilled chicken or chickpeas for extra protein.

Can I substitute another cheese?
Halloumi is what makes this recipe unique because it holds its shape when cooked. If you can't find it, grilled paneer is the closest substitute, although the flavor and texture will be slightly different.