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There’s a few ingredients that make for undeniable summer staples; garden-fresh tomatoes in a classic caprese salad, and anything involving sweet corn, such as this recipe from Mark Bittman. Since I had fresh Persian cucumbers on hand I added those, plus a squeeze of lemon and lime and a splash of rice wine vinegar. Feta also compliments this salad well, but should be omitted for dairy-free friends.

Fresh Corn, Tomato and Mint Salad

  • 2 cups raw corn kernels (from 3 ears)
  • 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 2 ounces feta cheese, crumbled (about 1/2 cup, omit for dairy-free)
  • 3 tablespoons combination lemon and lime juice
  • ½ cup chopped fresh mint leaves
  • splash of rice wine vinegar
  • Salt and freshly ground black pepper
  1. Put the corn, tomatoes, cucumbers and cheese in a bowl, toss with lemon juice, lime juice and vinegar.
  2. Add the mint leaves, taste and add salt and pepper, toss again.