Late Summer Salad with Jammy Eggs and Creamy Balsamic Vinaigrette
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This three-step late summer salad is exactly what we want when the best produce is doing most of the work. Crisp romaine, juicy cherry tomatoes, creamy avocado, peppery French radishes, fresh basil, and chives come together with jammy seven-minute eggs and a tangy creamy balsamic vinaigrette. It is light enough to serve as a side but satisfying enough for lunch or a simple dinner, especially with toasted sourdough on the side for soaking up the dressing and runny yolks. If you’re looking for more seasonal salads, try my French potato salad with green beans or my Tex-Mex cobb salad next.
Why You’ll Love This Recipe
- Peak-season flavor – Sweet cherry tomatoes, ripe avocado, crisp radishes, and fresh herbs make the most of late summer produce.
- Actually satisfying – Jammy eggs and avocado give this salad enough richness to work as a light main course instead of leaving you hungry an hour later.
- That dressing – The creamy balsamic vinaigrette is tangy, garlicky, and rich enough to bring all of the fresh vegetables together without weighing them down.
Key Ingredients in This Recipe
- Soft-boiled egg – To achieve the jammy consistency the eggs are cooked for 7 minutes so the egg is still easily “peel-able” but has a yolk that is just set and almost creamy in consistency.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
- Cherry tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.
- Romaine – Romaine lettuce has sturdy, crisp leaves that hold up well to the creamy balsamic dressing while adding plenty of fresh crunch to the salad.Greek yogurt
- Greek yogurt – Whole-milk Greek yogurt gives the creamy balsamic dressing its rich, tangy texture while adding a little extra protein.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Dress the salad right before serving, especially once the avocado and tomatoes are added. The romaine and radishes are at their best when they stay crisp, while the warm-weather produce can release moisture as it sits.
Swaps and Substitutions
- Romaine: Go for another crisp lettuce like little gem or iceberg if needed.
- Cherry tomatoes: Substitute grape tomatoes or chopped ripe summer tomatoes.
- Avocado: Use another ripe avocado variety if you cannot find Hass.
- French radishes: Substitute breakfast radishes, watermelon radishes, or another thinly sliced radish.
- Greek yogurt: Use plain whole-milk yogurt for a similar creamy texture in the balsamic dressing.
- Sourdough bread: Serve with another crusty bread or leave it out if you want to keep the salad lighter.
How to Make Late Summer Salad with Jammy Eggs (Step-by-Step)
Add the olive oil, vinegar, Greek yogurt and garlic to a small bowl and whisk until combined and emulsified. Set aside until ready to use, you may have to whisk just before serving to recombine the ingredients if they separate.
Bring a large saucepan of water to a boil over medium-high heat. Once the water is boiling carefully add the eggs and cook for 7 minutes. Remove to a bowl of ice water to cool for 10 minutes. Use the backside of a spoon to crack the shell of the eggs and peel under running water. Cut each in half and set aside until ready to use.
In a large salad bowl toss together the romaine leaves, cherry tomato, avocado, radish, basil and chives. Add the dressing as desired and toss to combine. Divide among serving plates and top with the jammy eggs. Serve immediately with sourdough bread.
How to Serve This Recipe
- As a light entree: Serve the salad on its own for lunch or a simple dinner, with the jammy eggs and avocado adding enough richness to make it satisfying.
- With toasted bread: Serve with toasted sourdough for dipping into the creamy balsamic dressing and jammy egg yolks.
- As a side: Pair it with grilled chicken, fish, or another simple summer main for a fresh vegetable-forward side dish.
- For entertaining: Arrange the salad on a large platter and add the halved eggs over the top just before serving.
- For the best texture: Toss with the dressing immediately before serving rather than letting the assembled salad sit.
How to Store This Recipe
- Dressed salad: Refrigerate leftovers in an airtight container, but expect the romaine and radishes to soften once dressed.
- Undressed salad: For the best texture, store the vegetables and dressing separately and assemble individual portions as needed.
- Creamy balsamic vinaigrette: Store the dressing separately in an airtight container in the refrigerator and whisk again before using if it separates.
- Jammy eggs: Store cooked eggs in the refrigerator and add them to the salad just before serving.
- Avocado: Cut avocado is best used shortly after slicing, as it will brown and soften over time.
FAQ – Frequently Asked Questions
Late summer salad is made with romaine lettuce, cherry tomatoes, avocado, thinly sliced French radishes, fresh basil, and chives. Jammy soft-boiled eggs are added on top, along with a creamy balsamic vinaigrette.
This late summer salad highlights fresh seasonal produce including sweet cherry tomatoes, creamy avocado, crisp French radishes, fresh basil, and chives. The combination is especially good when summer produce is at its peak.
Yes, you can prepare the individual components ahead of time, including the jammy eggs and creamy balsamic dressing. For the best texture, wait to slice the avocado and toss the salad with the dressing until just before serving.
Late summer salad works well as a light main course served with toasted sourdough, or as a side dish alongside grilled chicken, fish, or other simple summer entrees. The jammy eggs and avocado make it more substantial than a typical green salad.
Other Recipes to Try
Can’t get enough of this late summer salad well into the fall? Take a look at some of my other easy, healthy lunch inspo below: :
- French Potato Salad with Green Beans
- Tex-Mex Cobb Salad
- Heirloom Tomato & Grilled Vegetable Salad with Burrata and Basil Vinaigrette
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Late Summer Salad with Jammy Eggs and Balsamic Vinaigrette
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Ingredients:
Creamy Balsamic Vinegar:
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons plain whole milk Greek Yogurt
- 2 cloves garlic, minced
- Kosher salt, as needed
For the salad:
- 4 large eggs, at room temperature
- 4 heads mini romaine lettuce, leaves separated or 2 heads romaine, torn
- 1 cup cherry tomatoes, halved
- 1 medium haas avocado, pitted, peeled and sliced
- 5 french radishes thinly sliced
- ¼ packed cup basil leaves
- 1 tablespoon diced chives
- Toasted sourdough bread, for serving (optional)
Instructions:
Creamy Balsamic Vinegar:
- Add the olive oil, vinegar, Greek yogurt and garlic to a small bowl and whisk until combined and emulsified. Set aside until ready to use, you may have to whisk just before serving to recombine the ingredients if they separate.
For the salad:
- Bring a large saucepan of water to a boil over medium-high heat. Once the water is boiling carefully add the eggs and cook for 7 minutes. Remove to a bowl of ice water to cool for 10 minutes. Use the backside of a spoon to crack the shell of the eggs and peel under running water. Cut each in half and set aside until ready to use.
- In a large salad bowl toss together the romaine leaves, cherry tomato, avocado, radish, basil and chives. Add the dressing as desired and toss to combine. Divide among serving plates and top with the jammy eggs. Serve immediately with sourdough bread.
Notes:
Nutrition:
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