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.