Everything that’s in season = Awesome, easy summer saladJuly 29, 2012
Beets in the CSA box again. Bags and bags of tomatoes. Corn on the cob. Oh my, it must be summer in a serious way. You’d never know it by looking at me though – I’ve been holed up inside all day with a cold. Lame! Who gets a cold at the end of July?
My son, that’s who. And now, me.
We are moving in 2 days. To the house next door. Yup, we got a great deal on more space and we jumped at the chance. But even a next door move requires packing. So with me in bed all day, my husband simultaneously took care of the baby and packed 80% of the house.
He’s capable of doing everything at once. Or nothing at all. I’m capable of like, 1 box a day. A slow and steady kind of gal. If one of us had to be sick 2 days before moving…well, I’m glad it was me.
Anyway, it was the least I could do to hobble downstairs and make dinner. So trust me, this was easy because I’m not feeling up to any grand cooking. Also trust me on the fact that it was delicious. How could it not be, with this lineup of seasonal veggies?
Deep Summer Seasonal Salad
4 medium sized beets
3 large tomatoes, sliced
4 ears of corn, shucked
1 large handful fresh basil, chopped
White wine vinegar
optional: make it a meal with grilled steak or another protein on top
You can do this part in advance because you’ll want the beets to cool down anyway:
Scrub beets, but don’t bother peeling. Heat toaster oven to 375F and wrap beets in foil. Bake 30-40 minutes, or until just tender. (A fork should push through easily.) When cool, slice beets.
No need to cook the corn, just stand those babies up on their end and use a sharp knife to slice the kernels off. I like to do this directly into a big bowl.
Combine beets, tomatoes, corn and basil in bowl. Drizzle with olive oil and vinegar. It doesn’t need much. Sprinkle with S+P, to taste.
Ok, now back to bed with peppermint oil all over my face and a mug of ginger lemon honey tea. Wish us luck with this move!
What seasonal deliciousness have you been enjoying?