This summer, my cooking and eating have been all about simplicity. I spent the month of July living in a hotel room on a busy rotation, but had the benefit of having an amazing farmers’ market take place outside the hotel doors every Saturday morning. I took full advantage of the summer’s bounty and the 2×3 square feet of counter space I had to make vibrant salads filled with fresh corn, tomatoes, zucchini, and cucumbers. It never ceases to amaze me how little effort is required to enjoy such delicious food when it’s at its season’s peak.
Even though I’m back to the comforts of my kitchen, the warm weather and abundant produce are making me crave nothing more than fresh fruits and vegetables (and the more-than-occasional ice cream sundae). I’ve made many variations on this salad throughout the summer, but here’s the most recent iteration, which featured fresh corn, juicy tomatoes, crunchy cucumbers, and creamy avocado. I love an herby punch and put generous handfuls of dill, mint, and basil in the salad, crumbled in tangy feta, and dressed it all with a combo of lemon, olive oil, and honey mustard. It lasts in the fridge for about 3-4 days, and while great on its own, was also delicious combined with cooked lentils or canned beans, pairs beautifully with salmon, and makes a great portable lunch stuffed into a pita pocket with hummus and greens.
Here’s to the summer (and to more frequent postings—I promise!)
Summer Simplicity Salad
3 ears of corn, husks removed, kernels cut off
5-6 roma tomatoes, chopped
1 medium English cucumber, diced
1 large avocado, diced
1/2 cup feta cheese, crumbled
1/2 cup basil, chopped
1/2 cup dill, chopped
1/2 cup mint, chopped
2 lemons, juiced
2 tbsp olive oil
2 tbsp honey mustard
salt and pepper
Combine all of the salad ingredients in a large bowl. In a smaller bowl, whisk together dressing ingredients until well combined. Pour over vegetable/herb mix and toss evenly to coat. Season with salt and pepper to taste. Enjoy!