If you were to come into my kitchen right now you would find me on my tippy toes, bent over my sink, devouring a peach while valiantly trying to not get any of it’s deliciousness on me or my floor.It’s … Continue reading
Last year, I had the amazing opportunity to work alongside an insanely talented chef while he taught romantic cooking classes to couples. He used my apartment at the time, which had a huge kitchen, for the classes and so I … Continue reading
Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading
Summer brings a lot of amazing things – sun, longer days, vacation, and an excuse to drink rose like water. Summer’s bounty food wise is a marvel. Starting right about now and continuing until early-september farmer’s markets are overflowing with sweet corn, tomatoes, berries, and so much more. I don’t like to pick favorites with food but I have to say, I wait all year to eat just-picked sweet corn and sun-ripened tomatoes.
This salad is a flavorful, light, and healthy, recipe that makes use of those two amazing summer ingredients. Serve it alongside anything fresh off the grill. This past weekend in Sag Harbor we paired it with grilled whole lobster basted with an herb garlic butter.
Summer Corn Salad (Serves 6-8)
- 4 cups of cooked corn, cooked in the husk on the grill or steamed and cut off the cob.
- 3 cups cherry tomatoes, halved
- 6 large basil leaves, chiffonaded (cut into thin strips)
- 1/3 cup feta, crumbled
- 1/4 cup of your favorite vinagrette
Toss all ingredients in a salad bowl and serve!