Recipe of the Week

Fresh Corn, Tomato, Avocado and Basil Salad

Four to six side salads

  • 2-3 ears of fresh corn
  • 2 cups (350g) cherry tomatoes (or 2 cups fresh tomatoes, diced)
  • 1 ripe avocado
  • 1/2 cucumber, peeled and seeded
  • 1/2 small red onion or sweet onion, chopped
  • 1 cup (75g) loosely packed chopped fresh basil (see notes)
  • Freshly ground black pepper

2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1-2 small shallots, peeled and minced (1-2 tablespoons) or use onion
1 teaspoon sea or kosher salt
6 tablespoons (90ml) extra-virgin olive oil

1. Shuck the corn and remove it from the cob. (Fresh corn is great raw in salads.)

2. Remove any stems and slice the cherry tomatoes in half.

3. Peel the avocado, remove the pit, and dice the flesh. Cut the cucumber into similar sized cubes.

4. Put the corn kernels, tomatoes, avocado, cucumber, and basil into a serving bowl and season with freshly ground black pepper.

5. In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary.

Serving and storage: The dressed salad can be served right away or in a few hours. (It can be stored in the refrigerator or at room temperature, but should be served room temperature.) It’s best the same day it’s made.

Notes:  You can add other things to what I’ve suggested here: Raw peppers (sweet or hot), small diced zucchini or yellow squash, or swap out another herb for the basil, such as flat leaf parsley, tarragon, dill, chives, or oregano, to taste. Coarsely chopped pitted olives would work well, either green or black, as does crumbled feta cheese or goat cheese.

If you want to make it a main course, bite-sized pieces of cooked chicken,  peeled hard-cooked eggs, or smoked tofu could be added.

Adapted from David Liebovitz

More recipes you may want to try...

And for dessert:
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Subpages (1): Recipe Archive