Summer is coming to an end and our weather is really reflecting that. It’s been hot muggy and rainy, not my favorite weather combination. Since tomato season is slowing down I want to enjoy every last minute of it and this is one of my favorite ways to do so. Freshly picked tomatoes still warm from the garden, sweet corn, basil and avocado, this is the very definition of summer to me. I can eat this everyday and have been whenever I get the chance. Trying to make this out of season is possible but there is no replacing the taste of tomatoes in season and it’s so much more satisfying knowing that the ingredients came from my own garden. So make the most of what’s left of summer, take 5 minutes and enjoy the bounty while you still can.
Tomato, corn and avocado salad
Ingredients:
2 ears of corn, husk and silk removed
1 pound cherry or heirloom tomatoes
½ red onion, sliced thinly
1 avocado, halved, pitted, peeled and diced
2 tablespoon fresh lime juice
1 tablespoon olive oil
1 cup fresh basil
kosher salt and pepper
Method:
Stand the corn in a large bowl and with a sharp knife carefully slice downward to remove the kernels. Discard the cob. Slice the tomatoes into bite-sized pieces and add to the bowl along with the onion, avocado, basil, lime juice and olive oil. Season with salt and pepper, and toss gently to combine.
