Let me introduce you to the salad I have been making all summer long! We have a cherry tomato plant in my garden that won’t quit, I think that’s why the variety is called 10,000 cherry or something like that. Every other day I pick two pints full of the most juicy, sweetest tomatoes. I had to get creative and find different ways to add them in to our meals without it feeling like, ugh, not tomatoes again. I have also been hooked on the sweet summer corn and peaches we’ve been picking up every week from our local farmers market. So it was a no brainer to throw them all into a bowl together. The salad first started out with just tomatoes, basil, red onion, corn, evoo and a little lemon juice but then the peach and poblano pepper got jealous and joined the party. Both ways are equally delicious. Here is the super simple recipe I hope you try and keep in your recipe arsenal. Fair well summer, till next year!
Sweet Summer Corn Salad Recipe : serves 4-6
4 Corn on Cob ( cooked al dente + cut off the cob)
1 Pint Cherry Tomatoes (halved)
Handful of Basil (julienned)
1/4 Lemon (juiced)
1 Peach (diced)
1 Poblano Pepper (roasted + diced)
1/4 Red Onion (minced)
2 Tbsn EVOO
Pinch Salt and Pepper (not required)