Cool Summer Garden Salad

On a hot summer day there's nothing more refreshing than a cool and crisp bowl of salad. Your salad can be made-up of anything and everything from your garden, just don't forget the balsamic mushrooms!

Jeff Mertz

7/10/20241 min read

Cook Time 15 min - Serves 2-3


1/2 lbs Mushroom of Choice

3 Fresh ears of Corn

1 medium Tomato

3 large leaflets of Kale

1 small/medium Spring Onion (very thinly sliced or minced)

2 sprigs fresh Rosemary

2 Tbsp fresh Thyme

2 cloves Garlic (minced)

Balsamic Vinegar

Olive oil

Fresh squeezed Lemon - (Optional)


  1. Dice/chop mushrooms into bite size pieces. Sauté on medium-high heat using only a small amount of olive oil to lubricate the pan. After the mushrooms release their liquid (and start to brown) add about 1-1/2 Tbsp Balsamic Vinegar. Cook for another minute stirring continuously until completely absorbed. Set mushrooms aside in a separate bowl to cool.

  2. Chop up the rest of your ingredients the way you like! Kale is best messaged first before chopping to ensure tenderness.

  3. Mix all ingredients in a serving bowl. Add a tbsp or two of olive oil and salt to taste. Set in the fridge for a couple hours before serving.