Every year, as summer winds down, I like to improvise on my late summer salad. Sometimes I use baby gems — a cross between butter and romaine lettuce — along with radicchio and arugula; other times, I return to the classic recipe that follows.

It features a mix of flavorful greens, including arugula, spinach and sweet romaine, tossed with raw corn, sweet peppers, cucumber and shreds of imported Parmesan. For a lighter first course, leave out the chicken. For a more substantial salad, add avocado, tomato and bacon. And if you love seafood, swap the chicken for cold chopped shrimp or shredded crab meat.

Select crisp romaine, bright green arugula, and sweet bell peppers at their peak. Fresh corn brings late-summer sweetness, while Parmesan shards add a nutty note. Chop the salad as finely or coarsely as you prefer, then serve it in an attractive bowl to highlight its colorful ingredients and varied textures.

Offer warm focaccia with olive oil for dipping. To complement the creamy dressing, pair the salad with a crisp, dry white wine, such as sauvignon blanc or riesling. Rosé works nicely too.

Seriously Simple Late Summer Salad

Serves 2 to 3 as a main course or 4 to 6 as a first course

For the dressing:

1 medium shallot, finely chopped

1 1/2 tablespoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

3 tablespoons olive oil

2 tablespoons plain yogurt

Salt and freshly ground black pepper

For the salad:

1 medium head of romaine lettuce, light green and white leaves only, chopped

1 bunch of arugula, coarsely chopped

1 small bunch baby spinach, coarsely chopped

1 skinless medium whole chicken breast, cooked and diced into 1/4-inch pieces

1/2 medium red bell pepper, diced into 1/4-inch pieces

1/4 European cucumber, diced into 1/4-inch pieces

1 ear of white or sweet yellow corn, husked and shucked (about ½ cup corn kernels)

1/4 cup coarsely shredded Parmesan cheese (use a shredder or peeler)

1. For the dressing: combine the shallot, vinegar, lemon juice and mustard in a small mixing bowl and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt, and pepper and blend well. Taste for seasoning.

2. Combine all salad ingredients in a large salad bowl. Add dressing and toss until all vegetables are well coated. Sprinkle freshly ground pepper on the salad, if desired, and serve.

Advance preparation: The dressing can be prepared up to one day ahead and refrigerated. Remove from refrigerator one hour before using and whisk the dressing well. The salad can be prepared two hours ahead, covered and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.