TIME: 15 MINUTES; SERVES: 4
In the dog days of Summer, heat can make it difficult to grow tasty salad greens. This can be bothersome because we oftentimes crave a refreshing, crunchy, raw salad when it’s so dang hot out.
Cue the “Summer Salad!” This is one of my favorites because it epitomizes everything about the season, and takes just a few minutes to prep. For a more savory spin, substitute regular ol’ red cherry tomatoes or chopped plum tomatoes for the super sweet Sungolds. If you don’t like cilantro, use basil! Parsley! Dill! I love to add a little feta in there, but this can also be 100% vegan.
3 ears very fresh sweet corn, kernels shaved off (save cobs for stock)
1/2 bunch cilantro, roughly chopped, or herb(s) of choice
1 pint Sungold cherry tomatoes or red cherry tomatoes, halved
1 tbls. red onion or shallot, minced
1 oz. feta cheese (opt.)
1/3 cup extra virgin olive oil
1 clove garlic, grated
1/4 cup sherry vinegar
Salt and fresh ground black pepper, to taste
1 tsp. Dijon mustard
Mix together the vinaigrette ingredients.
Gently toss together the salad ingredients.
Dress with half the vinaigrette. Taste, and add more if necessary.
Serve alongside grilled fish, chicken, or a couple hard boiled eggs. Or try half an avocado spritzed with lime if it’s just too dang hot.