Delicious Summer Salad
Summer is finally in full swing and that means fresh produce is bountiful! It seems like just yesterday the only choice at the farmers’ market was between baby greens and starter plants; now the tables and bins are OVERFLOWING with greens, peppers, zucchini, kohlarabi, fruits of all type, and two of my personal summer favorties – corn and tomatoes. I made this mouthwatering salad this week and loved it so much I thought I’d share with you. It’s from The Kind Diet by Alicia Silverstone which is my go-to book for veggie and vegan/alternative cooking.
Here’s what you’ll need:
1 tbsp butter (I used Summer Butter from Nordic Creamery in WI – delish!)
1 tsp olive oil
1 cup diced onion
1 minced garlic clove
1 cup corn (frozen is ok but fresh is SOOOO much tastier)
1 cup cherry tomatoes, halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tbsp white or red balsamic vinegar
Here’s how to make it:
Heat the butter and oil together in a large skillet over medium high heat. Add the onion, and saute for 5-7 minutes or until the onion begins to brown. Add the garlic and cook 1 minute longer.
Stir in the corn and tomatoes and saute for 1 minute or until just heated (you don’t want the tomatoes to collapse). Pour into a serving bowl, add the chopped herbs and vinegar, and stir together.
Nutritious and delicious – my favorite! Enjoy!