Description
This tomato-peach salad is one of my favorite ways to celebrate late summer produce.
Ingredients
Scale
- 1/2 medium red onion, cut into 1/2-inch dice* (see note below)
- 2 ears of corn, shucked
- 2 tablespoons extra virgin olive oil, divided
- 1 medium garlic clove, minced
- Pinch of chili flakes
- 12 ounces cherry tomatoes, halved*
- 2 ripe peaches or nectarines, cored and thinly sliced
- 1/2 cup loosely packed basil, cut into thin ribbons*
- 1 tablespoon red wine vinegar*, or more to taste
- 1/4 teaspoon fine sea salt, or more to taste
- Freshly ground black pepper, to taste
Instructions
- Fill a small bowl with cold water and add the onion. Soak it while you prep the other ingredients.
- Cut the corn kernels off the cobs by standing the corn pointy side up in a large bowl. Run your knife down the cob, slicing the kernels off.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the corn kernels and cook until golden brown around the edges, stirring occasionally, about 5 minutes. Stir in 1 minced garlic clove, a pinch of chili flakes, a pinch of salt, and a few grinds of pepper, and cook for 30 seconds more. Turn the heat off.
- Meanwhile, in a large bowl, combine the tomatoes, peaches, basil, and the drained onion. Add the corn and season with the remaining tablespoon of oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Gently toss to combine. Taste and adjust the seasonings, if needed. Serve immediately.
Notes
- As substitutes, use white onion, shallots, or even scallions. (No need to soak scallions, though).
- You can use any tomatoes you have.
- Besides basil, you can use cilantro and/or mint.
- Virtually any vinegar (red wine, apple cider, champagne, balsamic) will work here, as will fresh lemon or lime juice.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 120
- Fat: 5.5 g
- Carbohydrates: 18.3 g
- Fiber: 3.3 g
- Protein: 2.9 g
