I know I have been a little absent but I will be back this week. I am refreshed from vacation and my new kitchen is completed so there will be plenty of cooking and blogging going on. Today we have Lisa from Whisk and Cleaver sharing a wonderful salad. So happy to have her here! Thank you Lisa!
Hello everyone! I’m Lisa, and I write about gluten-free food and the California lifestyle from my sunny SoCal kitchen over at Whisk and Cleaver. Lisa of Jersey Girl Cooks is one of my all-time favorite bloggers and the first blogger I met online thanks to a mentoring program founded by Kristen Doyle of Dine and Dish. Besides sharing the same name, Lisa and I share a love of tomatoes, travel and all things Trader Joe’s.
Summer is like Disneyland for fresh produce lovers – you can spin in any direction and find something fabulous: tomatoes in a rainbow of red, yellow and green; sweet corn made even better by fresh butter and sea salt; rich avocados; peaches, plums and pluots so ripe their juice can’t help but dribble down your chin; and row after row of plump berries.
But more about those tomatoes! If you’re anything like me, you can’t resist those gloriously ugly-beautiful heirloom tomatoes at the farm stand. This salad, from the Junior League of San Diego’s cookbook (a book that I’m proud to say I helped develop!), highlights the best of summer’s bounty: corn, tomatoes and basil.
This salad works perfectly for beach BBQs, picnics at the park or a potluck with friends. You can make it up to a few hours in advance, but I have to admit, it doesn’t keep well overnight. Then again, if you have any left, I’ll be surprised. Let’s eat!
- 5-6 ears of fresh corn
- 2 garlic cloves, sliced
- 3 tablespoons extra virgin olive oil, divided (one tablespoon for the skillet, two for the salad’s dressing)
- ⅔ cup fresh basil, julienned
- 16-20 ounces heirloom tomatoes, chopped
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper
- With a sharp knife, slice the corn kernels off of each cob.
- Warm 1 tablespoon olive oil in a large skillet over medium heat; add the corn kernels and garlic. Sauté until the corn is tender and the garlic begins to brown, about five minutes.
- Pour the corn and garlic into a serving bowl and allow the corn to cool slightly.
- Add the basil and chopped tomatoes to the corn, stir to combine.
- Whisk together the remaining olive oil and the balsamic vinegar; season with salt and pepper.
- Drizzle over the salad and gently stir to combine.
- Cover and refrigerate for a few hours before serving.