Summer Corn Salad

Super fresh summer farm stand haul: peaches, sweet corn, tomato, basil, spring onion

It's peach season, y'all! And sweet corn. And tomato. And basil.... soooo.... basically all the delicious things? I made this for lunch from the little bagfull I bought at my local "honesty farm stand" up the street. It was stupidly good served over the sunflower shoots I still had in my fridge from the farmers market trip last weekend. So good, in fact, that I switched from a fork to a big spoon because the juices were totally the best part! Highly recommend. Here's how I made it:

• 2 ears raw sweet corn (local/organic is ideal! super fresh is essential)

• 1 juicy peach

• 1 slicing tomato (we want a little juice)

• 1 small spring onion

• a few sprigs of fresh basil

• a splash of vinegar (I used my favorite Strawberry Rose living vinegar)

• a drizzle of good olive oil

• salt/pepper to taste

Wash and dry the produce as needed. Cut the corn off the cob into a bowl. Dice up the peach and tomato and put into the bowl. Cut the small spring onion into very thin slices and add to the bowl. Do a fine chiffonade cut on the basil (stack the leaves, roll them like a cigar, then slice through to make little ribbon-style pieces). Dash in your vinegar, drizzle on your oil, add your seasoning... and voila! Store any extra in the fridge (if you

have any left!)

To create simple dishes from fresh produce, you'll want to keep in mind "The 4 Rules of Flavor."

This recipe follows my 4 rules of flavor to a T:

1) seasoning (salt/pepper)

2) herbs (fresh basil)

3) alliums (spring onion)

4) acid (peach, tomato, and vinegar all 3 have bright acidity!)