I think I live at the market. Between picking up food for home and for recipe blog post photos, I’m somewhere buying food almost everyday. I’m used to it, but when I go shopping and forget one thing – that one thing that makes my recipe basically impossible or tasteless, that’s when I get frustrated. Alas, there are far worse places for me than the aisles of Trader Joe’s or Sprouts (a market I’ve come to love here in LA). One of the crazy things about going to grocery stores as opposed to farmers markets, however, is you have to know a bit more about what’s in season – for the flavor and for the price. Heirloom tomatoes and summer corn scream hot summer months, so these aren’t too hard. The heirloom tomato salad is everything summer and everything delicious in my world at the moment…
At the moment, tomatoes, corn, pluots, peaches, nectarines, apricots, plums, peppers, zucchini, and cucumbers are in season – all of which I absolutely love!! I’ve been experimenting more and more with mixing roasted veggies fresh as well as cooked fruit in my dinners – usually with a whole grain and a light olive oil-based dressing. It’s heavenly and a great way to enjoy the season’s fruits and veggies besides just eating them straight out of the fridge!
HEIRLOOM TOMATO + SUMMER CORN SALAD
- 2 ears corn
- 1 large or 2 small heirloom tomatoes, sliced
- 3 green onions, chopped
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- salt + chili flakes to top
- Removed husk and silk for corn. Stand corn up with flat end on a large sheet pan or deep bowl. Using a corn zipper or sharp knife, carefully cut corn kernels away from cob.
- Add remaining ingredients.
- Stir to combine.
- Can be eaten immediately or refrigerated for 2-3 hours for a chilled side dish.
Recipe by Luci Petlack, Luci’s Morsels