This is a beautiful tasting summer salad that I love. I first tasted this salad two years ago at a girls night where we all brought different salads for dinner. I wanted to just take the bowl, pick it up and unload the remaining salad on my plate but I was in the company of six other women, I am sure they wanted to try it too, so I refrained.
Needless to say, I asked for the recipe as I was eating my second bite of this salad. I made it the other day and it was just as refreshing, flavorful and tasty as I remembered.
Since having my surgery I haven’t been cooking as much (thank you to my husband for stepping in as cook, grocery shopper, kid watcher, house cleaner, while I recover) and we are taking a break from our CSA box until I am back and ready to cook through our box again. But, this is a great salad to eat with CSA box ingredients.
Ingredients: (this recipe is from Sunset Magazine summer 2009)
4-6 servings, prep time 25 minutes
1/2 Cup red onion, chopped (I used yellow onion, I like it better)
1 Tablespoon olive oil
4 Cups fresh corn kernels, about 4 ears (since we didn’t have fresh corn I used 1 bag of frozen, worked great)
2 Cups cherry tomatoes, halved (I used garden yellow and cherry tomatoes, YUM)
1/4 Cup silvered fresh basil (again, didn’t have fresh so I used two frozen cubes from Trader Joes)
3 Tablespoons sherry/red wine vinegar
salt and pepper to taste
2 oz goat cheese (this is optional)
How to make:
- Over medium heat, stir onions in olive oil (5-7 min) until limp
- add corn (if frozen it will take more like 10 min) and stir until tender to bite (5-6 min)
- In medium-sized bowl mix all ingredients (cooked and remaining) together, except cheese
- Add cheese, sprinkle over
Serve warm or at room temperature within 4 hours of making.
We paired this with turkey burgers and both my husband and I ate it as left-overs the next day cold and it was delicious.