Summer Salad

July 24, 2016

This chunky salad is hearty enough to serve as a main dish, and could be made ahead to avoid cooking in the heat of the day.  It's a wonderful way to use up seasonal garden produce.  Serves 6.

1 tsp salt, optional

1 lb. red creamer potatoes, cut in 1" cubes

1 lb. green beans, cut in 3 inch lengths

1 lb. corn, removed from the husks

¼ bunch fresh basil

½ lb. fresh diced tomatoes

salt and fresh ground black pepper


Vinaigrette (makes 1 cup)

¼ cup red wine vinegar

1 tsp Dijon mustard

fresh thyme sprig

1 garlic clove, smashed

juice and grated zest of 1 lemon

salt and pepper

pinch of sugar

¾ cup extra virgin olive oil


Bring a large pot of water with 1tsp salt to a boil. Add the potatoes and cook for 10 minutes, then add the green beans and cook for 3 minutes; add the corn on the cob to the pot and cook 2 minutes longer.  


Drain all of the vegetables and place in a bowl filled with ice and water.  Cool completely.  Drain well and remove the corn from the cob.  Pour vegetables into a bowl.  Add the fresh diced tomatoes and fresh chopped basil to the bowl.  Add the dressing, stir and serve.


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