Stone Fruit and Zucchini Corn Salad

Name: Stone Fruit and Zucchini Corn Salad
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 1/2 tbsp. fresh lemon juice; 2 1/2 tbsp. olive oil; Kosher salt; 2 small zucchini (about 12 oz total), thinly sliced on bias on mandoline; 3 ears corn, husked, kernels cut from cobs (about 3 cups); 2 peaches, quartered and sliced lengthwise; 2 nectarines, quartered and sliced lengthwise; 2 tbsp. tarragon leaves, torn if large; Flaky sea salt

A no-cook salad that's packed with fresh summer produce.

By Tina MartinezPublished: Aug 6, 2025

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stone fruit and zucchini corn salad. summer salad.

mike garten

Yields:

8 serving(s)

Total Time:

30 mins

Cal/Serv:

109

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In this celebration of seasonal produce, you’ll find tender ribbons of zucchini and crisp kernels of corn along with juicy peaches and nectarines. It holds up well at room temp, making it perfect for picnics, barbecues and pretty much all your summer gatherings.

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Ingredients

2 1/2 Tbsp.
fresh lemon juice
2 1/2 Tbsp.
olive oil
Kosher salt
2
small zucchini (about 12 oz total), thinly sliced on bias on mandoline
3
ears corn, husked, kernels cut from cobs (about 3 cups)
2
peaches, quartered and sliced lengthwise
2
nectarines, quartered and sliced lengthwise
2 Tbsp.
tarragon leaves, torn if large
Flaky sea salt

Directions

1. Step 1In small bowl, whisk together lemon juice and olive oil. Transfer 2 tablespoons to large bowl and stir in 1/2 teaspoon kosher salt, then toss with zucchini and corn. Let sit, tossing occasionally, 15 minutes.
2. Step 2 Fold in peaches and nectarines, then arrange on large platter. Sprinkle with tarragon, drizzle with remaining dressing and season with flaky sea salt.

NUTRITIONAL INFORMATION (per serving): About 109 calories, 5 g fat (1 g saturated), 0 mg cholesterol, 202 mg sodium, 16 g carbohydrates, 2 g fiber, 9 g sugar (0 g added sugar), 3 g protein

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