Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing

Oh my gosh, friends … mid-July is tomorrow. Where is the summer going?? Not helping is the fact that some Canadian weather anomaly will be arriving tomorrow, giving us temps in the low 70’s. In July!

All around, I’m starting to feel autumn panicky about fresh vegetables, like I’m running out of time, when really, things are just getting started.

Like big, savory tomatoes, and fresh, plump corn, and bathtub peaches — peaches so ripe and juicy that it’s just better to set your ole self down in the tub while you munch these babies and get it over with; that’s what we call ’em around here, bathtub peaches — and freshly picked baby kale so tender you don’t have to do a thing to it before heaping it on your plate.

Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing from

That, my friends, is the stuff of summer chopped salads. The best, most flavorful salads you’ll ever eat. And so easy to prepare. It’s called a chopped salad because that’s exactly what you do: no fancy chiffonade or julienne. Just chop.

I marvel at the cleverness of Mother Nature. Have you ever noticed how summer produce — all summer produce — goes so fantastically well together, even though they’re nothing alike in the flavor department? Peaches and tomatoes? Yep! Zucchini and carrots? You bet! Watermelon and jalapeños? Oh, yes!

Pretty much, you can walk out to your vegetable garden, or make a quick pitstop at the farmers’ market, and come away with dinner, no matter what’s there. It will all work.

But I have to admit, tomatoes, corn, and peaches have a particular soft spot in my heart. The combination of sweet and acid and savory is spot on with this trio, and they make the best summer chopped salad ever.

Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing from

Are you guys fans of burrata? It took a while for burrata to expand beyond a few select (and inconveniently located) stores in Cincinnati, but now the grocery just miles from my house carries it, and, oh my.

Burrata is a ball of fresh mozzarella cheese stuffed with a mozzarella cream center. You slice into the ball and the most wonderfully delicate cheesy goodness oozes out. It’s a mess to work with. And it’s absolutely worth it.

If you can find burrata, it will make an amazing topping to this particular summer chopped salad. (If not, just use fresh mozzarella — it’s all good.)

And speaking of toppings, do you see my post yesterday about oven-roasted chickpeas? I actually made the crispy chickpeas for this salad, but they turned out so well that I thought I’d include a post on the technique I used. Check it out if you’re a fan of the savory-snacky crispy chickpea.

Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing from

And then there’s the salad dressing. Making homemade dressing is one of my favorite DIY things in the whole foodie world. So easy and fresh. I made a big batch of dill buttermilk dressing — it’s really a ranch dressing with dill as the star — for this salad and have been dipping into it all week for all sorts of things — with carrot sticks, as a sandwich spread. I topped a burger with it and slapped on a slice of swiss cheese. It’s a dill lover’s ranch dressing for sure, but you can also sub your favorite herbs instead with awesome result.

Oh, and while we’re on the subject, I wanted to share a little dressing-making secret: I rarely use mayo in my dressings. I like mayo as a condiment, but I find it to be too thick and gloppy (and a little cloyingly sweet) in most dressings.

My substitute is super easy: Greek yogurt (usually 2%), honey, and lemon juice or vinegar (amounts vary according to the type of dressing I’m creating). Justified or not, I feel less guilty about using a good dose of this type of creamy dressing on my salads. You’ll find this combo of ingredients in the dressing recipe below.

Karen xo


Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing
Prep time
Total time
This recipe calls for raw corn cut fresh from the cob. Feel free to use leftover grilled corn (or even thawed from frozen), but raw corn is sweet and crunchy and awesome in a salad.
Serves: 4 as a side
for the dressing
  • 1/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 2 heaping tablespoons minced dill leaves
  • 1/2 teaspoon minced garlic, smashed with a little salt (one small clove)
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped chives (or minced green onions)
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon Kosher salt
  • 1/2 to 1 cup buttermilk (I used 3/4 cup)
for the salad
  • 4 cups chopped greens, such as romaine and baby kale
  • kernels from 1 ear of corn, raw
  • 1 peach, chopped
  • 6 cherry tomatoes, quartered
  • 1 tablespoon small diced red onions
  • 1/2 cup oven-roasted chickpeas*
  • 1 ball of burrata, sliced into wedges
  • 1 teaspoon minced dill leaves
  • 1 teaspoon minced cilantro leaves
  • salt and freshly ground black pepper
for the dressing
  1. Add all ingredients except buttermilk to a medium bowl and whisk until combined. Add 1/2 cup buttermilk and whisk thoroughly. Test the consistency and add more buttermilk until it reaches your preferred pourability. I used 3/4 cup, which makes it pourable but tangy rich. Taste, and add more salt if desired. Let sit in the fridge for at least 2 hours before serving. (For best results, taste again after the rest, and add more salt a pinch at a time as needed.)
for the salad
  1. Spread the greens on a large platter. Top with the corn, peaches, tomatoes, red onions, and chickpeas. Arrange burrata slices over the salad, and sprinkle with the herbs and a couple of pinches of salt and pepper. Serve the buttermilk dressing on the side.


  1. I wholeheartedly agree with the bathtub peaches description. Here in Southern California, they are at their fattest and juiciest month and like you, I adore all manner of sweet and savory in my summer salad mixtures which I make up from farmer’s market treats on a daily basis.

    Your salad dressing I just have to make. It looks perfect and a nice change to my daily rituals. And just so you know, I don’t often leave comments and I get too busy to read through all my mail and new blog posts. Never it matter, to be sure there are lots of people who stop by and like me, appreciate what you do to make our lives a little happier!

    Enjoy your deepest summer dreams!

    • Hi Janet, thanks so much for taking the time to leave comment. I know how much time it takes, so I really appreciate it. Your note really made my day!

  2. This is a perfect summer salad! Just delicious!

  3. lovely looking summer salad!

  4. I’m pinning this mainly for the dressing but the salad will be made as well! It’s just too hot to eat some days. We actually got below 90 today (for a brief period). It was lovely.

  5. I know exactly what you mean – sometimes even standing over the grill (to keep the house cool) is just. too. much. I hope you enjoy the dressing!

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