Before you break out the slow cooker, take one last big bite out of summer with this recipe from food blogger Lucy of Turnip the Oven. Serve the salad hot, cold or at room temperature–yes, it’s that versatile. Check it out below and then hop on over to Turnip the Oven for more approachable, fresh vegetable-centric recipes.
For the salad:
6 ears corn, shucked
1 cup cherry tomatoes, halved
1 cup blueberries
2 tablespoons minced fresh parsley
1/4 cup julienned fresh basil
For the dressing:
1 tablespoon minced shallot
2 tablespoons sherry vinegar (or cider or red wine vinegar)
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and let cool. Cut to kernels from the cobs and transfer them to a large bowl. Add the tomatoes and blueberries.
2. To make the dressing: In a small jar with a lid (like an old jam jar) combine the shallots and vinegar. Let sit for 10 minutes. Add the mustard and olive oil, and season with salt and pepper. Seal the jar and give it a good shake.
3. Pour the dressing over the salad, add the parsley, and toss to coat. Just before serving, add the basil and taste. Season with more salt and pepper as necessary.
“Like” this recipe if you plan to make it. Then tell us in the Comments below how it turned out!
Lucy Baker blogs about vegetables (and occasionally desserts) at Turnip the Oven. Follow her on Instagram, Pinterest, and Facebook.