Corn Salad with Garden Vegetables
The highlight of this recipe is its simplicity. Amounts can be adjusted while mixing and tasting. Substitutions can be made depending on what’s ready in your garden, what you have in your kitchen, or what is on sale at the farmer’s market. To allow the flavor of the vegetable to shine, be conservative with seasonings.
8 ears fresh corn
3 large tomatoes, quartered
1 zucchini, chopped
1 cucumber, chopped
1 cup white balsamic vinaigrette (sub white vinegar or Italian-style dressing)
Salt and pepper to taste
Peppers, onion, cherry tomatoes, green onion, ground cayenne pepper, fresh cilantro, fresh basil
Husk the corn and slice kernels from the cob.
In large bowl mix together the corn, tomato, zucchini, and cucumber. Stir in any fresh herbs.
Pour dressing over vegetables and toss to coat.
Season to taste.
Refrigerate to chill, at least 1 hour.