Summer Tomato, Corn and Peach Salad
This salad is an ode to fresh flavorful summer produce: juicy heirloom tomatoes, ripe peaches and sweet summer corn. Make it for lunch or your next summer gathering!
Servings: 4 -6 servings
Ingredients
- 1 ear of sweet corn
- 2 lbs of mixed heirloom tomatoes
- 2-3 ripe peaches
- 1 cup thinly sliced fennel
- 1/2 cup thinly sliced red onion
- 1 cup packed fresh basil leaves
- 3 tablespoons high quality extra virgin olive oil
- 1-2 tablespoons high quality aged balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- fennel fronds for garnish
Instructions
- Bring about 3-4" of water to boil in a 3-qt. sauce pan. Shuck corn and add it to the boiling water. Reduce heat to a simmer and cook corn for 5 minutes with the cover on.
- Remove corn from the water and allow it to cool while you prepare the rest of the salad.
- Slice tomatoes about 1/3-1/2" thick slices and arrange on a platter or large plate.
- Cut each peach into 8 wedges and arrange them over tomatoes, tucking some under so tomatoes still show through.
- Thinly slice fennel and red onion and arrange them randomly between tomatoes and peaches.
- Lay corn flat on a cutting board, and using a chef's knife, cut the kernels off the cob on one side. Then rotate corn and cut again, continuing all the way around the cob.
- Tuck the segments of corn kernels into the salad.
- Add fresh basil leaves and fennel fronds to the salad.
- Drizzle olive oil and balsamic vinegar all over the salad.
- Sprinkle salt and pepper all over the salad.
- Serve immediately.
Notes
This salad is best eaten right away and will not keep well as leftovers.
Ingredient measurements here are arbitrary. Add more or less of anything to your preferences. Double, triple, etc. the recipe for a larger crowd.
Try roasting or grilling the corn for another layer of flavor.
Add burrata, fresh mozzarella or my vegan almond ricotta.