Tomato, cucumber, corn, and herb summer salad
Delight in the freshness of a tomato, cucumber, corn, and herb summer salad. Enjoy a burst of flavors in every vibrant bite. Perfect for warm days!
Ingredients:
- 1 to 2 garlic cloves
- 1 very small red onion (or shallot)
- Juice and zest of 1 small lemon
- 2 tablespoons Champagne (or white wine) vinegar
- 2 tablespoons sherry (or red wine) vinegar
- 1 ear corn
- 1 large tomato (or a pint of cherry tomatoes)
- 1 cucumber
- 1/4 cup olive oil
- 1/2 cup chives
- 1 cup basil
- 1/2 teaspoon flaky salt
- Freshly ground black pepper
Instructions:
- Prepare a spacious mixing bowl. Chop the garlic and slice the red onion thinly; transfer them into the bowl. Combine the lemon juice and zest with both types of vinegars. Drizzle the liquid over the onion and garlic to ensure they are coated, which will help to reduce their sharpness.
- In the meantime, heat a pot of water until it reaches a strong simmer. Peel the husk off the corn. Boil the corn for 1 to 3 minutes, depending on the stage of the corn season. (Very fresh corn may require minimal cooking.) Take the corn out of the water, and rinse it quickly under running water until it cools down. Slice off the kernels from the cob and transfer them into the mixing bowl.
- Dice the tomato or halve the cherry tomatoes. Slice the cucumber into thin half-moon shapes. Add both to the bowl. Drizzle in the olive oil. Finely chop the chives and thinly slice the basil, then incorporate them as well. Lastly, sprinkle in the salt and black pepper. Stir everything thoroughly, and allow the salad to rest for 5 minutes; taste it, and adjust the seasoning by adding more olive oil, salt, and pepper if necessary. If time permits, let the salad sit for another 20 to 30 minutes. Serve with crusty bread to soak up the delicious juices.
Summary:
- Calories: 721 kcal
- Fat: 57 g
- Protein: 10 g
- Carbs: 53 g
- Potassium: 1479 mg
- Magnesium: 138 mg