Name: Tomato Peach Salad with Corn and Basil
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 medium red onion, cut into 1/2-inch dice *(see note below for substitutions); 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

Description

This tomato peach salad is my favorite way to showcase local summer produce. Delicious, beautiful, and packed with nutrients, it’s ready in just 20 minutes.

Ingredients

Scale

1/2 medium red onion, cut into 1/2-inch dice *(see note below for substitutions)
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

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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 (stand back from the skillet as the corn may pop), 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, dill, parsley, 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