This colorful and refreshing salad is a great candidate for bringing to a picnic, barbecue or on a camping trip. A perfect side dish for a burger, or spoon it onto a grilled fish fillet.
- kosher salt
- 3 large ears corn
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp red wine vinegar, more as needed
- 1 large shallot
- 1 tsp honey
- 1 tsp Dijon mustard
- freshly ground black pepper
- 2 medium tomatoes, cored and cut into 1-inch chunks
- 1 medium bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1/2 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks
- 1/4 cup coarsely chopped cilantro
Bring a medium pot of well-salted water to a boil. Cut the kernels from the corn, add the kernels to the pot, and cook for 1-1/2 minutes (they should be a little crunchy). Pour into a colander and run cool water over the corn to stop the cooking. Set aside.
In a small bowl, combine the olive oil, vinegar, shallot, honey, mustard, 1 tsp salt, and a few grinds of black pepper and whisk to combine. Combine the corn, tomatoes, pepper, onion, cucumber, and cilantro in a medium bowl, drizzle with about half of the dressing, and toss gently with your hands. Add more dressing as needed to coat the vegetables lightly and toss again.
Taste and add more salt or vinegar as needed.
Serves: 6-8
Source: Bi-Rite Market’s Eat Good Food, by Sam Mogannam and Dabney Gough, ten Speed Press
