Summer Salads: Tomato, Corn and Basil
September 7, 2015 • Salads
It seems funny to be writing a post about summer salads when it’s already September. Just where exactly does the time go? This is a big month for me – my oldest child is getting married, I will celebrate my birthday, and I head to Italy with another group of clients for cooking school. Interested in joining us next year? Shoot me a note and let me know to add you to the information list as I’ll be announcing the 2016 trip soon!But it is technically still summer in the northern hemisphere, and here in Colorado, September is probably our largest harvest month. Corn was late this year, as were tomatoes, so this recipe is perfectly timed. Plus, basil is generally getting ready to flower and go to seed, so it’s time to pick it. (Have lots of basil? Make pesto and freeze it!) Pair this with a nice grilled steak and some potatoes for a simple yet satisfying summer dinner.
- 2 ears corn, kernels cut from the cobs
- 1 very large tomato, or two smaller ones, diced
- 8-12 large basil leaves, cut into thin ribbons
- 1 small shallot, sliced or minced
- 2-4 tablespoons of high quality extra virgin olive oil
- Salt and pepper
- Combine the corn, tomatoes, basil and shallot in a bowl and gently stir together. Drizzle with desired amount of olive oil and gently mix. Season with salt and pepper to taste and serve. Do not refrigerate this salad before serving as it will dull the flavor of the tomatoes.