I avoid turning the oven or stove on in the summer. So what are my go-to meals instead? Salads!

 As I have shared before, my garden pretty much dictates what we’ll be eating on any given day. Right now basil, cherry tomatoes, and cucumbers are most prolific. In the grocery store, the price of fresh corn is finally coming down. Therefore, I concocted a fresh corn summer salad that satisfies all the criteria for the four food groups: green veggie (cucumber), fruit (tomato), protein/dairy (feta or queso fresco), and grain (corn).

Roast some fresh corn on the cob or thaw a bag of frozen corn in a pinch. Cut the kernels off of the cob. Harvest a cup of fresh cherry tomatoes or buy one pack. Pick and dice up 3-4 small cucumbers. If using store-bought, core out the big seeds and peel off the thick outer dark green layer. Finely mince one cup of fresh basil leaves. Dice 1/2 cup purple onion. Add more to taste. I like a lot of onion! Add one cup of crumbled feta or queso fresco. For the dressing, add a splash of half-to-half red wine vinegar and olive oil. Salt and pepper to taste. 

What type of salad is your garden asking you to make?


cherry tomatoes

diced cucumber

chopped fresh basil

chopped purple onion

crumbled feta or queso

salt and pepper

red wine vinegar

olive oil

Ingredients for fresh summer corn salad

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