It’s Labor Day! Labor Day is a signal that summer is coming to an end. It’s time for one last BBQ hurrah. There are so many delicious and seasonal wonders to partake of during this time. (Or just eat, if you don’t want to be too hoity toity.)
This salad should belong in the dictionary under the title summer harvest (that’s not in the dictionary, though, is it.)
Two of my very favorite things in the entire universe are seasonal fresh corn and tomatoes straight off the vine. This salad takes the best tastes of summer and combines them into the most delicious salad of all time. I’m serious. It doesn’t look like much, in fact I’ve taken it to many many potluck barbecues and watched people pass it by. But then one person tries it and exclaims, “Hey this is amazing, seriously really good.” And then more and more people give it a try and realize it’s killer. Then it’s all gone.
It’s pretty easy to make too. Remember when I instructed you all in grilling corn? If not, here’s a review. Grill yourself 4-6 ears of fresh corn. (4 if they are on the big side, 6 if they are on the wee side.) You want to get a few grill marks on the corn, so don’t be shy. Let them cool a bit, so you don’t loose any fingers when you attempt to husk them. Get them husked. It’s a messy job, so I always do that outside. Then it’s time to cut the corn off the cob.
A while ago, I saw a tip for cutting corn off of the cob and it makes it a much tidier job.
The trick is a good ‘ole bundt pan. Place one end of the corn on the middle portion of the pan, then carefully cut the kernels off the cob. The kernels will fall into the pan nice and neat and you won’t have them flying all over the place.
Then cut a bunch of cherry or grape tomatoes in half. Isn’t this picture just the best? My mom grew these babies. They are pretty much like candy.
Toss the corn and tomatoes together. Try to separate the kernels just a bit.
Then you will make a dressing. I love the flavors of rosemary and I have a little rosemary plant in my garden, so it’s perfect!
Chop up fresh rosemary very finely.
In a little bowl combine balsamic vinegar, a little oil, a little salt, a little pepper and the rosemary. Give it a quick whisk. The tanginess of the vinegar offsets the sweetness in the corn and tomatoes perfectly.
Pour it over the tomatoes and corn. Toss gently to coat.
Now add a little feta and a bit of chopped basil and toss once again. Taste it and add more salt or pepper as you like.
Voila. Summer harvest in a bowl.
Recipe source: I honestly can’t remember