This is where my kitchen sink corn salad comes into play.
An easy "recipe"- if you can even call it that- this salad is basically the result of a fridge full of leftovers: farmer's market tomatoes (not in the fridge, thank god) and corn, shredded cabbage, fresh basil, and light feta cheese. All smothered in a tangy red wine vinaigrette, and dabbed with a few leaves of fresh oregano, for good measure.
I only used the sweet, mouth-popping purple tomatoes in the salad (I used more than pictured). I reserved the hunking sunburst tomato to be sliced, salted, and drizzled with olive oil (where I then proceeded to pick up the fat slices with my fingers and shove them all into my mouth standing at the counter.'Cause I'm well mannered like that).
August Corn Salad
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Corn kernels shaved off 2 ears
- 3/4 cup chopped tomatoes
- 1-2 cups shredded cabbed
- 1/4 cup basil, sliced
- 2 oz feta, chopped (I used light)
- Salt and pepper, to taste
- Whisk the vinegar and olive oil together at the bottom of a medium mixing bowl.
- Pour in the rest of the ingredients. Mix. Devour.
Notes: To make this salad a meal, add 1/2 cup of beans (cannellini would be nice) or lentils. Or you can serve it on the side of your favorite veggie burger or bbq tempeh.