Saturday, July 21, 2012

Fresh Veggies!

I love going to the farmers market in the summer, waking up early (maybe not) before the pool and grabbing some fresh veggies and flowers so I can make one of the 1,000,000 recipes I have on Pinterest.  And this one is a favorite! It's even better as leftovers! I think this could stand alone with a side of fresh bread, I served mine with grilled chicken, pesto and lemony orzo pasta! mmmm

Thank you A Bountiful Kitchen!

Fresh Corn and Tomato Salad
adapted from

6 ears corn
3 large fresh tomatoes ( I used Heirloom)
1/2 large onion or about 1 cup chopped ( I used a sweet onion)
1/2 cup chopped fresh basil
two to three sprigs fresh oregano (optional)
2 tablespoons white vinegar ( I used white balsamic)
1/4 cup olive oil
Juice of one lemon
coarse sea salt
fresh ground pepper

Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.
Chunk tomatoes and onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature

-The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. Apple cider vinegar would also work. I don't recommend regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change.