Peach, Tomato, and Corn Salad with Mint, and Basil
This bright, fresh salad is one to save exclusively for summer. It's seasonal produce at its best. Delicious as it, the salad is also built for tinkering. Tuck slices of fresh Mozzarella or pieces of burrata amongst the peach and tomato slices, scatter roasted pistachios over the top, add a handful of good, salty feta, make it panzanella style by adding torn croutons of toasted baguette. Make it a main dish by serving skewers of grilled chicken, pork, or fish on the side.
Ingredients
- 2 cobs corn shucked
- 2 barely ripe peaches cut into ⅓-inch wedges
- 3 medium or 2 large tomatoes cut into ½-inch wedges
- Salt and pepper to taste
- 1 1/2 teaspoons minced jalapeñ0 pepper
- 1 ½ teaspoons fish sauce
- 2 teaspoons honey
- 1 ½ tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped mint
- 3 tablespoons chopped basil
- Optional: Add any of the following to the finished salad: 4 ounces fresh mozzarella or burrata, toasted pistachios, a handful of cherry tomatoes, a handful of crumbled feta, a crusty baguette torn into pieces and toasted, pickled red onion
Instructions
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Put the corn in a pot large enough so it lays flat. Add 1 inch water to the pot. Cover and turn to high heat. Cook until the corn is just tender, which takes just a few minutes once the water boils (I test it by using a paring knife to pop a kernel from the corn and tasting it). When the corn is cool enough to handle, sheer the kernels off the cobs.
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Put the corn and tomatoes on a platter or large plate. Season with a few pinches of salt and freshly ground black pepper. Add the peaches to the platter.
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In a medium bowl, whisk together the jalapeño, fish sauce, honey, vinegar, and oil until blended. Pour over the salad and use your hands or two spoons to toss everything together. Scatter the mint and basil over the top. Taste and add more salt or pepper as needed. Serve immediately.