Some of my favorite flavors of summer are at their peak right now, so I make a point to overindulge in them as much as possible. Ripe tomatoes, corn and basil are key ingredients in most everything I make these days, but I think my favorite summer indulgence is to combine them all together for a fresh and easy summer salad.
This salad is extremely versatile and goes well with most any summer meal, here it serves as a side dish with lobster, steamed asparagus and rose, simply elegant, colorful and delicious.
This is the type of salad that doesn’t require perfect proportions, feel free to make modifications along the way. This list of ingredients are to serve 2 people, so just double/triple/quadruple to make enough to serve your crowd.
The Best Tastes of Summer Salad
{serves 2}
Ingredients
kernels from one ear of corn
1/2 half a cucumber
peeled and chopped
a cup of basil cut in a coarse chiffonade
1/2 a red onion, medium chop
1/2 cup Splendid Vinegarette
Preparation
To keep the sweet taste and delightful crunch of summer corn, the most important thing is not to overcook it. To make sure it’s at its best try this simple cooking method: put the shucked ears of corn into cold, salted water, enough to cover all of the ears. Cover the pan and turn it on medium high heat. The SECOND the water starts to boil, remove the ears from the pan and let them cool.
When cool enough to handle, you can cut the kernels away from the ear by running a sharp knife down the length of the corn cob.
To cut cool, refreshing cucumbers in uniform chunks, I first cut it into strips. Then slice through the strips to create an abundance of bite-sized pieces.
Basil can be easily cut into pretty little ribbons, or chiffonade. After washing and drying the leaves, stack leaves of a similar size. Cut off the stems.
Next, roll the stack of leaves, to make a thick tube, and then slice the tube to create these flavorful little strips for your salad.
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Do onions make you cry? Me too. So I’ve found a way to cut them quickly to minimize my exposure. After removing the outer papery layer, I cut the onion in half and remove the core. Next, I make slices through the curve of the slices {make the slice as thick or thin as you need for your recipe}, then I slice those sections in the other direction. You can mince these chunks if you’d like something smaller. BTW, I’ve found that cold onions release fewer of those volatile gases that make my eyes sting.
I try to use cherry tomatoes, preferably an heirloom variety, as much as possible in the summer. I think they are easier to prep, they are sweeter and look nicer in the salad.
Now, I don’t mean to be so nonchalant about serving lobsters. This crustacean is a rarity on our Pacific shores. Dungeness or Stone crab would be much more common. However, our neighborhood market does a superb seafood event once a year, which makes everyone feel like we are living in Martha’s Vineyard for an evening.
The above photo is courtesy of Jeanne from the blog I dream of , click on Lobster to see her artful post about this special summer day.
Speaking of that dreamy Jeanne…. one of my favorite things about my blogging world are all of the friendships I’ve made across the world, and right here in my little neighborhood. Jeanne is just one of those new friends. She and her husband {aka Mr. H} dropped by for a casual dinner one night before we all went to watch a local tennis tournament. A few days later I received this beautiful custom painted thank you note, which combines our mutual love for all things blue and white and the activity we enjoyed together that evening.
Thank you Jeannie!
I don’t think she is publishing her blog anymore but you can find her work on instagram @jeannemckayhartmann. Or see some of her beautiful vintage watercolors and themes are a daily sources of inspiration and things that I dream of.
Thank you for the shout out Emily! I agree, one of the best things about blogging is the connections you make with people–both across the world and down the street! Our lovely night of dinner and tennis will be a fond memory from this summer.
Hope you enjoy a delicious weekend full of your favorite summer flavors. The salad looks yummy and I couldn't agree more that we have to enjoy it while it lasts!
Thanks again. XOXO
Emily…YUM!!!!!! That looks amazingly good and is such a wonderful reminder of all that is great about the summer!
Yes, agree Jeanne is a sweetheart and talk about talent! I love what she drew up….she is amazing!
Isn't Jeanne just the best – one of my favorite blog friends, and I adore her paintings!! That salad is quintessintial Summer eating for me…just the perfect meal!
Oh how great that you were able to get together with Jeanne!!
This salad is just what I like; as you an add, improvise with what you have on hand etc! Yum!
Have a great weekend Emily!
xoxo
Karena
Art by Karena
2012 Artists Series
I make this exact salad every summer when our tomatoes are at their peak… but I have never grilled or baked it. I will tomorrow, sounds fabulous!
Lovely card,very talented lady!
Any friend of Jeanne's is a friend of mine!
Love my blogging connections and when we can share life's bounty of fresh goodness. Added bonus!
pve
I spy some of my very favorite summer foods!!! And, a glass of rose, I believe! 🙂
Love knowing your connection to Jeanne!!! One of these days I hope to make it to Seattle and meet you all in person!
xoxo Elizabeth