There’s still time to enjoy the flavors of summer with our Sweet Harvest Summer Salad Recipe! I was walking through Guido’s, our incomparable local marketplace last week and saw Guido’s Kitchen making a salad that caught my eye: Vegetable confetti. Our Labor Day Weekend guests at our Berkshires bed and breakfast chomped it up, and you will too!
Sweet Summer Corn, Beet, Tomato, and Basil Salad
3 ears of corn, husked
1 1/2 lbs. beets, trimmed and scrubbed
1 pint cherry or grape tomatoes, quartered
2 tablespoons julienned fresh basil
extra-virgin olive oil, for drizzling
salt and pepper to taste
In a medium size pot, cover the beets completely with water and bring to a boil. Reduce the heat to simmer and the beets until tender, about 30-40 minutes. Drain and let cool. Peel and cut the beets into small cubes.
To cut kernels from the cob, stand an ear in a large wide bowl, and with a sharp knife, carefully slice downward to release the kernels.
Add the tomatoes to the corn. Drizzle with the olive oil. Stir in the basil. Season with salt and pepper. Add the beets just before serving so that each ingredient maintains its color.