August 05, 2009

Farm Stand Salad

1 ear of corn's worth of kernels
1 cubanelle pepper, diced
4 baby pattypan squash, diced
2 cucumbers, diced
2 cups halved cherry tomatoes

1 small shallot, minced
1 handful basil, minced
3 oz red wine vinegar

In a small bowl, whisk together the dressing ingredients. Place the salad ingredients in a large bowl and toss. Drizzle with the dressing and toss again.

My thoughts:
While there is nothing fancy about this salad-no cheese, no meat, no exotic ingredients, not even a drop of oil this is one of the best salads I've made this year. I diced up a bunch of vegetables at their absolute peak, made a simple dressing and nothing else was needed. It is fresh tasting, crisp and has enough variety that each bite seems slightly different. It would be a welcome addition to any meal or picnic, just use the freshest vegetables possible. One note-make sure you use the smallest pattypan squash, the larger ones are a little dense to eat raw while the small ones have thin skins and tender flesh.