Below is a salad to quickly throw together with the last of the summer’s produce. It’s bright and crunchy and makes a great side or a complete meal when topped with some grilled chicken or fish.
4 ears corn, shucked
2 large heirloom tomatoes
1 bunch radishes
1 small hot pepper, such as jalapeño
¼ cup red wine vinegar
½ cup extra virgin olive oil
freshly ground black pepper
¼ cup shaved parmesan
2 tablespoons roughly torn basil
Bring several inches of water to a boil in a large pot and add the corn. Cover the pot and let corn cook for 3 minutes or so. Meanwhile, prepare a large bowl of ice water. Once corn has cooked, place immediately into ice bath and let chill completely.
While corn cools, cut tomatoes into wedges. Cut cucumber into quarters lengthwise and then cut crosswise approximately ½ inch. Thinly slice radishes. Remove seeds of hot pepper and finely dice. Cut kernels off of cobs. Toss all veggies together in a large bowl.
In a small bowl, slowly whisk olive oil into the red wine vinegar. Season with approximately 1 teaspoon kosher salt and ½ teaspoon black pepper, adjust to taste. Dress veggies and toss to thoroughly coat. Add half of the parmesan and half of the basil and toss to combine. Put mixed salad in a large serving bowl and top with remaining parmesan and basil.
Serves 6-8 as a side.