The bad news is it was about a jillion degrees at the farmers market this weekend. The good news is that there there were so many dazzling fresh veggies on offer, there were a thousand feasts to be had. I ended up making a corn salad that was cool and crisp and as fresh as a dip in the pool.
Corn – Four ears of corn, raw, cut right off the cob
Cherry Tomatoes – a pint of any color: yellow, red, orange, chopped small
Cucumber – one large, seeded and diced
Cilantro, Parsley or Basil – a few sprigs of one or the other, but not all three
Dress It Up Dressing Apple Cider Vinaigrette
Toss all of the above in a bowl, give it a few cracks of fresh pepper, stir and serve. Couldn’t be easier.
This is a pretty big salad, so dress to taste, but I’d suggest at least 3 tablespoons of dressing. At the market I used Red Wine dressing but I think the sweetness of the corn calls for the tartness of the Apple Cider vinaigrette. The other benefit of using the Cider dressing is that it’s easy to remember since all the ingredients start with C!