Corn Salad with Tomatoes, Peaches and Basil (lacto/vegan)
Many of my favorite recipes are last-minute improvisations thrown together with whatever ingredients I have on hand. When I was missing the cilantro and jalapenos I needed for a batch of peach salsa, I decided the peaches should go in a salad inspired by a corn, lime and basil salad I sampled at a recent dinner prepared by vegetarian chef Didi Emmons. The combination of these two recipes yielded a perfect showcase for seasonal summer produce: sweet corn, tomatoes, peaches and basil.
Kernels from two ears of fresh sweet corn
3 smallish ripe peaches, peeled, stone removed and diced*
3 smallish ripe tomatoes, cored, seeds removed and diced
1 smallish red onion, peeled and diced
Juice from one lime
2 tablespoons chopped fresh basil
Salt and pepper to taste
8 ounces (250 g) arugula, lettuce or a combination of salad greens, rinsed, drained and torn into bite-sized pieces
Crumbled feta cheese or goat cheese for garnish (optional, omit for vegan version)
Heat the cooking water for the corn while you chop the peaches, tomatoes, onion and basil. Dice the peaches and the vegetables so that the pieces are about the same size as the corn kernels.
When the water boils, cook the corn kernels for no more than 2 minutes. Rinse under cold water and drain thoroughly.
Toss the peaches, tomatoes, onions, corn and basil with the lime juice and season to taste with salt and pepper.
Divide the greens among salad plates or bowls. Top with salad and crumbled cheese if desired.
Serves: 6 to 8