Peachy Corn and Tomato Seasonal Summer Salad

on Jul 25 2025

Celebrate the summer season with this fresh and colorful salad featuring a vibrant collection of seasonal fruits and vegetables, offering a perfect blend of flavors and nutrients. This MIND Diet-inspired Peach, Corn & Tomato Salad comes together quickly and can be easily customized to your taste.  This recipe is great as a side dish for a summer cookout, with a yummy baked fish, or anything bright and tasty.  

This simple summer salad is packed with brain-supporting nutrients.  Red onion adds quercetin, a flavonoid known to help reduce brain inflammation.  Peaches offer catechins and anthocyanins, powerful antioxidants that support memory and protect brain cells from oxidative stress.  Corn brings magnesium, a key mineral for healthy brain signaling and mood regulation.  And with 4 tablespoons of extra virgin olive oil, you’re getting the recommended daily serving to support brain health, rich in polyphenols like oleocanthal and hydroxytyrosol, which help combat brain aging and inflammation. 

Peachy Corn and Tomato Seasonal Summer Salad

Laura Morris CPT and Jennifer Ventrelle RD

Cuisine

Mediterranean and MIND Diet

Category

Lunch, Dinner, Side Dish

Peachy Corn and Tomato Seasonal Summer Salad

Ingredients

  • 2 whole wheat pitas, cut into pieces 
  • 4 tablespoons EVOO, divided 
  • Sprinkle of salt 
  • 1 small red onion, thinly sliced 
  • 3 tablespoons red wine vinegar 
  • ¼ teaspoon salt 
  • 1/2 tablespoon sumac (optional) 
  • 2 ears corn on the cob, or 2 cups steamed corn 
  • 1 cup chopped tomatoes 
  • 2 cups sliced peaches 
  • ½ cup fresh basil leaves 

Directions

  1. Line a plate with a paper towel. Heat 2 tablespoons EVOO in a medium pan over medium-high heat. Add the cut pieces of pita and stir to coat. Let sit and lightly toast, mixing infrequently until all pieces are a light golden brown and crunchy. Transfer to paper-towel lined plate and sprinkle with salt. Set aside.
  2. In a medium bowl, add the slices onion, vinegar, salt, and sumac if using. Mix to incorporate and set aside to marinate.
  3. If using corn on the cob, steam the cob by leaving it in the husk and place in the microwave for 2-4 minutes per cob (depending on size). Remove from the microwave and wait a few minutes before you remove the husk (to let the temperature come down).
  4. While corn is cooling, chop your tomatoes and peaches. When corn has slightly cooled, cut corn off cob.
  5. In a large serving bowl or platter, mix corn, tomatoes, and peach slices. Add in the onions and pita pieces, and gently toss. Drizzle 2 tablespoons EVOO over salad. Top with fresh torn basil.
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