I am always looking for new ways to enjoy a great salad. I love the combination of luscious summer fruit with greens that takes advantage of seasonal produce. I found the Rainbow Chard in the market and loved the variegated color of the leaves that worked perfectly with the cherries. They are a sturdier green that holds up well with the tart cherries and corn.  You could substitute whichever leafy green that is available at your local market. The brittle is something I tried at a great restaurant in Florida on 30A, the Surfing Deer. I have tried to recreate it as best I could (the chef was reluctant to share), and while not a perfect match, it adds a delicious crunch to the salad with a hint of sweetness against the peppery greens.

Serves 4-6


For Salad:

  • 1 bunch Rainbow Chard or substitute about 2 cups of preferred greens
  • 10 ounces baby kale
  • 1 heart romaine lettuce, sliced
  • 3 ears of fresh corn
  • 2 cups pitted cherries, cut in half
  • 1 cup crumbled feta

Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon Alessi balsamic glaze
  • 3/4 cup olive oil
  • Kosher salt and pepper to taste

Quinoa Black Sesame Brittle: