IT'S BEEN FOREVER, BUT IT'S STILL SUMMER

My poor, neglected food blog. It's been ignored for a good reason. I started blogging for a cool, new food site and for that I am getting paid. So my own venture has fallen by the wayside a bit while I work for the man.

But, it is still summer and so please, eat some corn and tomatoes, would you?

FRESH CORN, HEIRLOOM TOMATO, AND BASIL SALAD WITH CRUMBLED RICOTTA SALATA

The key here is to use colorful heirlooms like Lemon Boys or Green Zebras and some orange and yellow cherry tomatoes. It makes for a beautiful salad.

• one large ear of corn, kernels scraped off with a sharp knife and reserved
• 3 different heirloom tomatoes (try to choose different colored varieties), chopped into 1/2 in. chunks
• a half-pint of colorful cherry or grape tomatoes, halved
• 1 clove of garlic, minced
• 10 leaves of fresh basil cut into ribbons
• 3-4 ounces of ricotta salata, crumbled (available at specialty cheese shops) or you can substitute crumbled Mexican cotija cheese (avail. at most big grocery stores) or crumbled chevre
• olive oil (fruity)
• salt and pepper

Place corn, tomatoes, garlic, and basil in a bowl. Drizzle olive oil over everything, salt and pepper it, and toss. Garnish with crumbled cheese and serve.

Comments

[maia]

Was at Design Public when I saw your piece there. So now I'm hooked on both your blogs:)
Do you read the red kitchen/kitschenette too-- anyway, I can relate to both of you guys in many fronts. Just went over to slashfood too --and lots of info there like the new transfat free nutella by Trader Joe's. I'm going to like this site too! :) I will definitely try your tips/tricks like steaming fish in the microwave etc. Anyway, keep up all this wonderful writing!

[kris]

I just made this to bring with to a bbq yesterday. It was FABULOUS, and everyone loved it. Thank you, O diva of the kitchen!!

[Jenn Siva]

I have made this twice since you posted the recipe. My husband adores it. He normally hates everything veggie, but will eat 3rds and 4ths of this. Delish!