Strawberry Corn Basil Ricotta Salad

This strawberry corn basil ricotta salad is the kind of dish that makes a whole table go quiet for a second before the compliments start flying. Juicy red strawberries, smoky charred corn, pillowy ricotta, and a bright honey-lemon vinaigrette — it’s summer on a platter.

I first made this for a Memorial Day backyard party, honestly just trying to use up a pile of strawberries before they got too soft. The moment I laid it out on the platter, it looked almost too pretty to eat. Almost.

Sound like a lot going on? It’s actually ready in about 20 minutes, and most of that is hands-off grill time. This summer produce salad belongs in your warm-weather rotation all season long.

Ingredients

Category	Ingredient	Amount	Notes
Salad Base	Baby arugula or mixed greens	2 cups	Arugula’s peppery bite balances the sweetness
Fruit	Fresh strawberries, hulled and halved	2 cups	Ripe, fragrant berries make all the difference
Vegetables	Fresh sweet corn, husks removed	3 ears	Grill fresh; frozen corn won’t char the same way
Vegetables	Cherry tomatoes, halved	1 cup	Any color works; a mix looks beautiful
Vegetables	Red onion, very thinly sliced	1/4 small onion	Soak in cold water 5 min to mellow the sharpness
Cheese	Whole milk ricotta cheese	1 cup	Full-fat gives the creamiest texture
Fresh Herbs	Fresh basil leaves, torn	1/4 cup	Tear, don’t chop — keeps color vibrant
Fresh Herbs	Fresh mint, chopped	2 tbsp	Optional but adds a lovely cooling note
Toppings	Toasted pistachios, roughly chopped	1/3 cup	Toasted almonds or walnuts also work
Seasoning	Freshly ground black pepper	To taste	Finish generously right before serving
Dressing	Extra-virgin olive oil	3 tbsp	Use a quality oil — it’s the dressing’s backbone
Dressing	Fresh lemon juice	2 tbsp	About 1 large lemon; fresh only
Dressing	Lemon zest	1 tsp	Zest before juicing
Dressing	Honey	1 tbsp	Maple syrup for a vegan version
Dressing	Dijon mustard	1 tsp	Emulsifies the dressing so it doesn’t separate
Dressing	Garlic clove, finely grated	1 small clove	A Microplane gives the smoothest result
Dressing	Kosher salt	1/2 tsp	Adjust to taste
Dressing	Freshly ground black pepper	1/4 tsp	Freshly cracked is worth it here

Instructions

Step 1: Char the corn. Heat a grill or grill pan over medium-high heat. Grill the corn for 8 to 10 minutes, turning occasionally, until the kernels are lightly charred on all sides — they should smell nutty and sweet, almost like popcorn just off the heat. Let the cobs cool for a few minutes before cutting the kernels off.

Step 2: Make the honey-lemon vinaigrette. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, grated garlic, salt, and pepper until smooth and glossy. Taste it — it should be bright and slightly sweet, with just enough tang to cut through the rich ricotta.

Step 3: Build the ricotta base. Spread the whole milk ricotta across the bottom of a large serving platter in an even, creamy layer. Think of it like a blank canvas — you’re about to make it look stunning. Alternatively, drop generous spoonfuls across the platter for a more rustic look.

Step 4: Arrange the salad. Scatter the arugula, charred corn, strawberries, cherry tomatoes, and red onion over and around the ricotta. In my testing, I found that layering the ingredients loosely rather than tossing them keeps the platter looking gorgeous and makes every bite more varied.

Step 5: Add the finishing touches. Scatter the torn basil, mint (if using), and toasted pistachios across the top. Drizzle the honey-lemon vinaigrette evenly over everything, then finish with a few generous grinds of black pepper. Serve immediately — this basil ricotta salad is best the moment it hits the table.

Substitutions and Variations

No grill? No problem. You can char corn directly over a gas burner, turning with tongs, or broil the ears in your oven for 8 to 10 minutes. After making this dozens of times, I find the grill gives the deepest smoky flavor, but broiled corn is a very close second.

For a vegan version, swap the ricotta for a thick cashew cream or a good-quality dairy-free ricotta alternative, and use maple syrup in the dressing instead of honey. The creamy base is still there — it just tastes a little nuttier.

To boost the protein, add sliced grilled chicken or a handful of cooked white beans. This strawberry corn salad also pairs brilliantly with prosciutto draped over the top for a sweet-salty combination that feels effortlessly elegant.

Swap the pistachios for toasted pecans, slivered almonds, or pumpkin seeds if you need a nut-free version. The crunch and richness they bring to the salad is the same — just a slightly different flavor profile.

Expert Tips for This Summer Produce Salad

Use the ripest strawberries you can find. Pale, out-of-season berries taste watery and dull here. At peak summer, even a grocery store punnet can be incredible — but a farmers’ market find will make this salad unforgettable. The Cornell Small Farms Program has a great guide to selecting and storing fresh strawberries if you want to get the most out of the season.

Season your ricotta lightly before spreading. A pinch of flaky salt and a tiny drizzle of olive oil stirred in transforms it from bland white cheese to a luscious, savory base that makes every bite taste intentional.

Don’t dress the whole platter in advance if you’re serving a crowd. Set the vinaigrette in a small pitcher on the side and let guests drizzle their own portions — it keeps the greens perky and the ricotta from getting soupy.

Well, if you do want to get ahead, you can grill the corn and make the dressing up to two days in advance. Store them separately in the fridge and assemble the platter just before serving. Find more ideas for easy prep in our cucumber feta quinoa salad, which is another great make-ahead option.

Storage and Meal Prep

Component	Storage Method	Duration
Assembled platter	Not recommended — serve immediately	Same day only
Charred corn kernels	Airtight container, refrigerated	Up to 3 days
Honey-lemon vinaigrette	Sealed jar, refrigerated	Up to 1 week
Sliced strawberries	Covered container, refrigerated	Up to 1 day
Seasoned ricotta base	Covered container, refrigerated	Up to 2 days

This is a last-minute assembly salad, not a store-and-forget one. But grilling a few extra corn cobs is a smart move — leftover charred corn is incredible tossed into a hearty grain and protein salad the next day for zero-waste lunches.

Strawberry Corn Basil Ricotta Salad FAQs

Final Thoughts

This strawberry corn basil ricotta salad is summer in every single bite — sweet, smoky, creamy, and fresh all at once. It’s the kind of dish that earns recipe requests before dinner is even over.

Try it this weekend and drop a comment below to tell me how it went! And if you loved it, save it to Pinterest so you can find it again all season long — you’ll want to make it more than once.