If I were better at gardening, my tomato plant probably would have provided some great tomatoes for this salad. But, I forget to water. So it did not. Good thing grape tomatoes were on sale this week. Although, jalapeño plants must be more forgiving. That one has been giving me some great peppers. Every year I think I’m magically going to be an awesome gardener but as it turns out, my garden is rarely magically delicious. I think next year, I’ll skip it all together. I should really just make more of a point to go to the farmer’s market and support the people who can actually grow things.
Summer Corn Salad
- 3 ears fresh corn on the cob
- 1 cup grape tomatoes halved or quartered
- 1 small sweet onion finely diced
- 1 jalapeño seeded and finely diced
- 1 bell pepper any color, seeded and diced
- handful of fresh cilantro or basil chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 kosher salt
- 1/4 teaspoon pepper
Roast the corn on the grill or cook using your preferred method, do not over cook. Remove kernels from the cob and put into a bowl with the remaining vegetables and herbs. Whisk together the olive oil, vinegar, salt and pepper. Toss with the vegetables, taste and add more salt and pepper if you like. Cover and refrigerate for a couple of hours. Can be served cold or at room temperature.