Now, I know this is completely obvious, but I just want to holler with delight when summer produce begins to arrive in the market. While I am snatching up fresh corn and tomatoes, I am frantically scrolling the recipe compendium in my brain. I settled on this one from Melissa Clark's "Cook This Now", which is a lovely read, as are all of her cookbooks. After seeing how itty bitty she is, I even tracked down her diet book on Amazon. It's yummy, and does not involve anything fat-free.
Anyway, this salad tastes like a bowl of summer. I served it with fish and asparagus, but it would also make a lovely light lunch the next day.
|1||large garlic clove|
|¾||tsp. plus 1 pinch kosher salt, or to taste|
|2||tsp. freshly squeezed lemon juice|
|¼||tsp. freshly ground black pepper|
|3||Tbsp. extra-virgin olive oil|
|1½||cups Israeli couscous, preferably whole-wheat|
|1||cup fresh corn kernels (from 1 large ear)|
|2||large ripe tomatoes, diced|
|4||oz. crumbled feta cheese|
|2||Tbsp. heaping chopped fresh basil|
- Using a mortar and pestle or the flat side of a knife, mash the garlic and a pinch of salt to a paste. In a small bowl, whisk together the garlic paste, lemon juice, remaining ¾ tsp. salt, and pepper. Whisk in the olive oil.
- Cook the couscous according to package instructions; add the corn for last 5 minutes of cooking. Drain well.
- In a large bowl, combine the hot couscous-corn mixture, tomato, and vinaigrette. Let the couscous cool for about 10 minutes before gently folding in the feta and basil.
I doubled the tomato the recipe called for, and thinking back, I would maybe add even another tomato. Speaking of, Dell Harper ate an entire Grainger County Tomato tonight for dinner. Pool, tomatoes, and bare feet- my girl is ready for summertime.
Make this salad, grill a steak, and enjoy the lingering daylight- you will be ready for summer, too.