Friday, August 13, 2010
It is only 73 degrees outside right now. I think that is the coolest it has been since I moved to New York. The boyfriend is in town for the weekend and I cannot wait to get outside and take advantage of the drop in temperature.
Tomorrow morning we head to Philadelphia for the day to visit the neighborhood where my boyfriend grew up, picnic in Valley Forge and if I’m lucky, eat a cheesesteak on South Street before heading back to New York.
Before I get started with all of that, I need to share this delicious summer salad with you. It is so simple. If you can use a knife to cut a tomato, you can make this salad. Because of its simplicity, it is vital that you find the juiciest, ripest, heirloom tomato you can get your hands on. I recommend hitting your local farmers market, even better if you have a plant or two going in your own backyard. If all you can get your hands on is a flavorless, bred-for-shelf-life grocery store tomato, don’t bother with this salad. Everything hinges on the flavor of the tomato.
If you haven’t had raw corn before, trust me, it is delicious. Cut straight from the cob into the salad, it tastes even juicer and sweeter than if you were to cook it for a few minutes on the stove or grill. Finish the cut vegetables with a few torn leaves of basil and a glug (technical term) or two of olive oil and you are finished. It is that simple. You do not need the recipe, but I will include one below just in case. Now get outside and enjoy the summer weather.
Simple Summer Salad
1 juicy tomato
1 ear of corn
6 – 8 leaves of basil
1 T good quality olive oil
1 t vinegar (your choice, I used balsamic)
Kosher salt to taste
Cut the tomato into thick slices and arrange on a plate. Sprinkle generously with kosher salt. Cut the corn from the cob and arrange around the tomato slices. Tear the basil leaves in half or quarters and add to the plate (smell your hands to enjoy the basil scent left behind). Drizzle the salad with a little olive oil and vinegar and share with someone you really like. This is summer on a plate.