Summer Sunset Salad Recipe

Summer Sunset Salad

from The Honeysuckle Cookbook

100 Healthy, Feel-Good Recipes to Live Deliciously

by Dzung Lewis

After my career in finance I spent a few years working at Sunset, an iconic West Coast lifestyle magazine. I have such fond memories of working there and still keep close contact with many dear friends. Nate and I also got married on the magazine’s beautiful campus and we served a salad very much like this one to our guests. It’s best made in the summer, to take advantage of the freshest produce: the sweet and crunchy corn, lusciously full peaches, and sun-ripened tomatoes. These ingredients shine together in this evening salad that can be prepared without spending too much time in a hot summer kitchen.


2 ears yellow corn, shucked

1 cup packed fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup packed fresh flat-leaf parsley leaves
1/4 cup lemon juice (from 2 lemons)
1 tablespoon grated Parmesan cheese
1 garlic clove, peeled
1 teaspoon Dijon mustard
1 teaspoon kosher salt

1 peach, cut into 6 wedges
1 fist-size heirloom tomato, cut into about 12 chunks
1/4 cup roughly chopped fresh basil
2 avocados, cut into big bite-size chunks
2 cups packed baby arugula (about 2 ounces)
2 balls burrata cheese (6 to 8 ounces each)

1. First, grill the corn: Heat a gas or charcoal grill to medium heat (about 400°F). Brush the cooking grates clean. Add the corn and grill, turning occasionally, until the corn is charred in spots and bright yellow all over, 8 to 10 minutes. (You can also cook the corn in a pot of boiling water on the stove for 4 minutes, if you prefer.) Set aside until cool enough to handle.

2. Make the dressing: In a food processor or blender, whirl together the basil, oil, parsley, lemon juice, Parmesan, garlic, mustard, and salt until green and smooth. Transfer the dressing to a bowl and set aside.

3. Place an ear of corn on a cutting board. Run a knife down one side of the cob to remove the kernels, then rotate the ear 90 degrees and repeat, cutting off another row of kernels, then keep turning the ear until all the kernels have been removed. Repeat with the second ear and transfer the kernels to a bowl.

4. Assemble the salad: Add the peach, tomato, basil, and avocado to the bowl with the corn, along with 1/4 cup of the vinaigrette, and stir gently until everything is coated. Arrange the arugula on a large platter. Spoon the mixture over the arugula and then nestle the burrata in the center of the salad. Spoon about 1 tablespoon of vinaigrette over each burrata, then serve immediately, with the extra vinaigrette on the side. Enjoy!

About the Book

100 crave-worthy, wholesome recipes and time-saving tips for busy home cooks from the founder and host of the Honeysuckle channel on YouTube.

The Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author’s popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.

Dzung’s recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.

Praise for The Honeysuckle Cookbook

“The Honeysuckle Cookbook’s delicious yet easy recipes are a must-have for every home cook. Dzung has an amazing talent for creating fresh, clean dishes that really let the ingredients shine, so it’s no surprise that this book is chock-full of mouthwatering recipes that help the reader make every meal special.”—John Kanell, creator of Preppy Kitchen

“Flipping through this book I can honestly say I want to cook every single recipe. I love Dzung’s style of cooking; it is fresh and, most important, approachable, even when she challenges us to use ingredients outside of what might be our normal comfort zone. I have been a huge fan of her online recipes for a while, and I am so excited to have her cookbook now in my home.”—Amanda Frederickson, author of Simple Beautiful Food and The Staub Cookbook

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Dzung Lewis grew up in a Vietnamese household filled with family preparing delicious food and began cooking for herself and her family at age twelve. When she took up baking as a hobby after college, she started a YouTube channel to share her creations, and things quickly took off from there. Today, she regularly partners with huge brands like Target, California Avocados, TULA, and Le Creuset. She lives in Los Angeles with her husband and two young children.

Summer Sunset Salad Recipe

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