“What are we having for dinner?”
Chicken? Salmon? Shrimp?
For years, that’s how most of us have been taught to think about dinner. Pick the protein first, then figure out what to put next to it. And if it’s been a particularly long day, “something green” might make it onto the plate at the very end...if we remember it at all.
But what if we flipped that around?
Instead of starting with the protein, start with the vegetables.
I like to think about filling half the plate first, then building the rest of the meal around whatever looks good there. Once you have that part figured out, dinner actually gets pretty simple. Add a lean plant-based or animal-based protein, maybe a whole grain or some good bread, and you’re done.
And no, half your plate doesn’t have to mean a pile of steamed broccoli sitting sadly next to your chicken.
It can look like this: peppery arugula, juicy summer tomatoes, sweet corn right off the cob, creamy avocado, little bites of mozzarella, and plenty of fresh basil, all tossed together with a basil vinaigrette.
The vegetables aren’t the afterthought. They’re the part you actually want to eat.
That’s exactly why I love this Layered Summer Salad. It’s easy, colorful, and does most of the dinner planning for you. All you have to decide is what you’re adding alongside it. This is one of those recipes where summer does most of the work for you. There’s very little cooking involved, and once everything is chopped, all you have to do is toss it together!
Makes 4 Servings
Ingredients
Salad:
4-5 cups arugula
2 ears corn, cooked and cut off the cob
1 cup cherry tomatoes, halved
½ cup baby mozzarella balls
1 avocado, cut into chunks
Fresh basil, shredded, for garnish
Basil Vinaigrette:
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed
1 clove garlic
½ teaspoon red pepper flakes
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
Instructions
Blend the vinaigrette: Combine all of the vinaigrette ingredients in a high-powered blender and blend for about 60 seconds, until smooth. Taste and adjust the seasoning as needed.
Build your salad: Add the arugula, corn, tomatoes, mozzarella, avocado, and basil to a large bowl.
Toss + serve: Toss with the basil vinaigrette just before serving and enjoy!
(Tip: You can make the basil vinaigrette ahead of time and refrigerate it for 3-5 days.)
Download & Print the Recipe
Now Make It a Meal
Here’s the part I really want you to take away from this recipe: the salad doesn’t have to be the side dish.
Start with those vegetables and build the rest of your plate around them.
