There is nothing as iconic of summer as a good old-fashioned American Fourth of July cookout. Corn, tomatoes, summer squash, and berries are all ripe and ready this time of year in Indiana. So, what could be better than a quartet of easy summer salads to jazz up your celebration this weekend? Let the fireworks begin!

Tomato Salad

recipe from Food Network Kitchen


  • 1 ½ pounds mixed tomatoes
  • salt and pepper
  • 2 teaspoons brown sugar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • snipped chives and basil to garnish


  1. Cut tomatoes into wedges; season with salt and pepper.
  2. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil.
  3. Drizzle over the tomatoes; top with snipped chives and basil.

Summer Squash Salad

recipe from Taste of Home


  • 4 cups julienned or thinly sliced zucchini
  • 4 cups julienned or thinly sliced yellow squash
  • 2 cups sliced radishes
  • 1 cup olive oil
  • 1/3 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons snipped fresh parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper


  1. In a large bowl, toss the zucchini, squash and radishes.
  2. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours.
  3. If desired, top with additional snipped fresh parsley. Makes 12 servings.

Basil & Feta Corn Salad

recipe by Lena Abraham for delish


  • 4 c. fresh corn, steamed, boiled, or grilled – cut off the cob
  • 1 c. cherry tomatoes, halved
  • 1/3 c. crumbled feta
  • 1/4 red onion, finely chopped
  • 1/4 c. fresh basil, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper


  1. Toss all ingredients together in a large bowl
  2. Season to taste with salt and pepper. Makes 6 servings.

Fresh Berry Salad Recipe

recipe from Six Sisters Stuff 


  • 2 cups strawberries quartered
  • 1½ cups blueberries
  • 1½ cups blackberries
  • 1½ cups raspberries
  • 1 Tablespoon apple juice
  • 1 lime


  1. Toss together strawberries, blueberries, blackberries, raspberries and apple juice.
  2. Zest lime, and set zest aside.
  3. Squeeze the juice of the lime over the berries, then top with lime zest.
  4. Refrigerate until cold, then serve. Makes 8 servings.

Notes: You can easily substitute in other fruits or extras like cherries, honey, whipped cream, poppy seeds, almonds, etc. And it’s great on angel food or pound cake or over vanilla ice cream.

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