
HG Recipes
Berry & Herb Summer Salad
Recipe by Emma Moore of Emma's Eatery Catering
This is the kind of salad that could only be made in July. Built from what’s fresh, local, and bursting with flavour—Emma’s summer salad blends colour, crunch, and a perfect balance of sweet and savoury. It’s endlessly adaptable, deeply satisfying, and made for summer meals outdoors. The kind of recipe you’ll reach for again and again.
Ingredients
For the Salad:
Mixed lettuces
Pea shoots & endive (for surprise crunch and flavour)
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A handful of berries:
Strawberries, blackberries, cherries (cut in half for contrast & look)
Local artisanal goat cheese
Any nut or seed (I love sunflower or toasted pumpkin seeds)
Shaved radish (use a mandolin or grater)
Fresh herbs: basil, dill, or mint
For the Vinaigrette:
3 parts olive oil
1.5 parts balsamic vinegar
Handful of fresh basil
1 tsp Dijon mustard
1 tsp local honey
Salt & cracked black pepper
Instructions
Prepare the salad base
In a large bowl, toss together the mixed lettuces, pea shoots, and endive.
Add your toppings
Halve the berries and scatter them over the greens.
Add crumbled goat cheese, shaved radish, and your choice of nuts or seeds.
Make the vinaigrette
In a blender or jar, combine olive oil, balsamic vinegar, basil, Dijon, honey, salt, and pepper.
Blend or shake until smooth and emulsified.
Dress & garnish
Drizzle the vinaigrette over the salad just before serving.
Finish with extra fresh herbs like basil, dill, or mint.
🌿 Emma’s Tips for an Effortless Summer Salad
1. Mix your textures
Think crunchy + tender + juicy. Add dimension with radish, nuts, and tender herbs.
2. Shop the season
Use what’s local and at its peak—Ontario greens and berries bring natural vibrancy and flavour.
3. Don’t skip the dressing
Homemade is worth it. Emma’s go-to? Acropolis balsamic glaze, good EVOO, salt, and pepper in a pinch.
Follow Emma on Instagram @emmaseaterycatering or visit Emma's Eatery Catering for more of her recipes and seasonal tips.