With summer at its peak, we’re celebrating the season’s best. We’ve partnered with Sara Forte of Sprouted Kitchen to bring you fresh recipes, ideas, and cooking tips for these sunny staples.
It’s not easy finding vegetable-centric salads that can be made in advance and stay fresh. To give this side salad its life span, skip the lettuce, making tomatoes and corn the base. A bevvy of fresh herbs lend the green, in both color and flavor, and the bright vinaigrette—which carries a kick of heat from jalapeño—makes it all pop.
Want to make it into a main dish? Add a bunch of stemmed and chopped kale or crumbled bacon, and you’ve got the perfect one-dish summer meal.
When choosing corn, look for kernels that are firm and tight, which signifies they’re fresh. The best tomatoes you will know by smell: they should be somewhat sweet and have that hallmark tomato scent. Your best bet for sourcing are farmers markets or roadside stands, if you have any near you. By roasting the tomatoes, they become delicate additions to the salad—they won’t be as bright or acidic as fresh ones, nor as dense as the sun-dried ones you buy at the store.
People often shy away from making their salad dressing from scratch, but this one’s simplicity is matched only by its great flavor—though you can skip a step by substituting a touch of hot sauce for the jalapeño if you’re in a pinch.
This salad can be made a day in advance and kept covered in the fridge. Any leftovers are delicious folded into eggs, tossed with grilled shrimp, or mixed with romaine and more dressing.