It's Summer Salad
Servings 2
Ingredients
- 1 bunch fresh sorrel
- 1 pint baby tomatoes or 1-2 large heirloom tomatoes
- 2 cobs fresh corn
- 1 T extra virgin olive oil
- Maldon Sea Salt
- 1-2 T fresh herbs basil, chives, chervil
Instructions
- Place corn, in the husk, in the microwave and cook on high for 2 minutes per ear. Let cool and then cut the kernels from the cob.*
- Remove the sorrel from the stem and rip into bite sized pieces. Place in a bowl.
- Cut the tomatoes in half or quarters (depending on their size) if using baby tomatoes or slice the tomatoes if using the large heirloom variety. Place in the bowl and sprinkle with sea salt. I like Maldon, but any good quality sea salt will do. Let the tomatoes "sweat" for a minute or two. **
- Add the corn, olive oil and fresh herbs if using. Toss and taste. Add more salt or herbs or olive oil if needed. Serve. ***
Notes
* I try not to use the microwave in general because it's not great for your health. But honestly, this is the easiest way to cook corn. If you are microwave adverse, throw the ears in a pot of boiling water for a couple of minutes instead.
**If using the larger heirloom tomatoes, I will usually make the salad on a platter instead of a bowl. Scatter your greens, if using, over the platter. Place the sliced tomatoes over the greens and top with the corn kernels. Feel free to finish with some fresh basil or chopped chives.
***I will often have this salad topped with a piece of fresh salmon or steelhead trout for lunch or dinner. It's delicious and seriously good for you. Just saying....