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Wednesday, September 2, 2015

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes

I am in denial that summer is basically over, and that is why I'm serving up a recipe today with some of summer's best produce--heirloom tomatoes, sweet corn, basil, and arugula. Not to mention a hearty portion of blue cheese!

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes

My friend A introduced me to this salad a few weeks ago. She stole the idea from her neighborhood salad/sandwich spot, and made it for me one night for dinner. I brought a big bowl of this salad to a potluck recently, and my friends devoured the salad quickly. Once you make it, you'll find yourself wanting it for dinner basically every night. Which isn't really a bad thing, since you'll only find these ingredients for maybe a few more weeks. So make this summer salad for dinner tonight.

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes

As an adult, summer isn't quite as fun as it used to be. Living in the city means no friends with pools, working means no long summer vacations, and residing in San Francisco means piling on sweaters come June. Z and I will be escaping for a week to Hawaii very very soon, so we'll have to get our fill of warm weather, swimming, and vacation then, before the long grind to the holidays.

I'm thinking of fall recipes already--items for college football tailgates, Rosh Hashanah, and cozy Sunday night dinners. Before that though, let's make this salad over and over again, holding onto summer just a little bit longer.

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes

Summer Salad with Basil, Blue Cheese, Corn, and Heirloom Tomatoes


2 ears of corn (white, yellow, bi-color--it doesn't matter!)
1/2 tablespoon of butter
4 cups of arugula, washed, rinsed, and dried
2 tablespoons balsamic vinegar
Salt
Pepper
2 medium-sized heirloom tomatoes, chopped
1/4 cup crumbled blue cheese
3 tablespoons chopped basil

Cut the kernels away from the corn cob. Melt the butter in a saucepan over medium-low heat, add the corn, and cook until just barely cooked (3-6 minutes, depending on the corn). You just want to lose the starchiness of the corn. 

Toss the arugula with balsamic vinegar. Sprinkle with salt and pepper according to taste. Add half the corn, tomatoes, blue cheese, and all of the basil. Toss and plate on a large serving platter. Top with the rest of the corn, tomatoes, and cheese. Enjoy!

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