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Summer Recipes — This Is Peak Summer Eating - Bright, Fresh, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cherry or heirloom tomatoes, chopped
  • 2 ears fresh corn, kernels cut off the cob (raw or lightly charred)
  • 1 large cucumber, diced (Persian or English preferred)
  • 2 ripe peaches or nectarines, sliced or diced
  • 1 small red onion or 3 scallions, thinly sliced
  • 1 avocado, diced (optional but lovely)
  • 1/2 cup crumbled feta or fresh mozzarella pearls
  • 1/3 cup toasted almonds, pistachios, or pine nuts
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 1 small garlic clove, finely grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon red wine vinegar for extra tang

Method
 

  1. Prep the produce. Halve or chop the tomatoes. Dice the cucumber. Cut the corn off the cob. Slice the peaches. Thinly slice the red onion or scallions. Dice the avocado last to keep it fresh.
  2. Toast the nuts. In a dry skillet over medium heat, toast almonds, pistachios, or pine nuts for 2–3 minutes, stirring until golden and fragrant. Let cool.
  3. Make the dressing. In a small bowl, whisk lemon zest, lemon juice, grated garlic, Dijon, honey, and a pinch of salt and pepper. Slowly stream in olive oil while whisking until emulsified. Taste and adjust seasoning. Add red wine vinegar if you want extra brightness.
  4. Combine the base. In a large bowl, add tomatoes, cucumber, corn, peaches, and onion. Season with a big pinch of salt and pepper. Toss gently.
  5. Add the creamy elements. Fold in avocado and feta (or mozzarella). Drizzle on about two-thirds of the dressing and toss carefully so nothing gets mushy.
  6. Finish with crunch and herbs. Add the toasted nuts, basil, and mint. Toss once more. Taste and add more dressing, salt, or pepper as needed.
  7. Serve. Transfer to a platter. If using protein, scatter it over the top. Finish with a final squeeze of lemon and a swirl of olive oil.