I’m officially holding onto the season’s bounty with all of my favorite summertime flavors I can get my hands on. Heirloom tomatoes, sweet corn, juicy peaches, fresh herbs, berries…you name it. And case in point is today’s summer corn salad with sweet heirloom tomatoes, snap peas, homemade croutons and feta.
I shared this rainbow of vibrant ingredients in last week’s brunch spread with Shutterfly. I knew I wanted to serve something that celebrated summer, and especially one that provided the colors and textures to really tie together the cheery tablescape. And I’ve decided that this summer corn salad is one of those incredibly fresh, feast-your-tastebuds type of dish that will have guests reminiscing about it long after the summer is done.
Sweet corn, charred to perfection on the grill or on the stovetop is one of those vegetables I’ll sorely be missing come fall. And paired with local heirloom tomatoes that are bursting with flavor at every bite, crisp snap peas that literally pop in your mouth, and juicy, juicy peaches, the effect is divine.
As for the croutons—because you can never forget the croutons—I actually used leftover hamburger buns I had in the pantry, ha! Croutons are seriously always better when they’re homemade, and they can be toasted from a wide variety of breads, buns, what have you. Here, I drizzled a blood orange olive oil to the croutons before toasting in the toaster oven for a few minutes. And voila, gourmet croutons to compliment the rest of the vegetables in the summer corn salad! Truly, MKR
P.S. Be sure to hop over to the brunch tablescape post to get the recipe for my cheesy drop biscuits that go wonderfully with the salad! xo
- 3-4 large heirloom tomatoes, sliced
- 1 bag arugula
- 2-3 ears of fresh corn on the cob, kernels cut off the cob
- 3-4 ripe peaches, cut into small pieces
- 8 oz. fresh snap peas
- 1-2 hamburger buns, torn into small pieces (or any crusty bread)
- 2 tbs. blood orange olive oil
- feta, to garnish
- 1. Wash snap peas, peeling away and discarding the thread-like strings from the "seam" sides of the pea-pods.
- 2. Blanch snap peas by bringing a pot of water to a rolling boil. Place the washed snap peas into the boiling water. Allow the water to return to boiling, then leave snap peas in boiling water for 2 minutes. Remove from water, placing directly into a bowl or sink of ice water. Cool them in the ice water for 2 minutes.
- 3. Lightly grill your corn on the stovetop with olive oil for a few minutes until lightly charred.
- 4. Lightly drizzle blood orange olive oil on bread bits. Place in toaster oven (or oven) for a few minutes until they turn crispy and golden.
- 5. Add tomatoes, grilled corn, blanched snap peas, cut peaches, arugula, homemade croutons and feta in large bowl. Drizzle balsamic dressing on top, serve!
This salad looks amazing!!!! Though, I think the ingredient list and directions are missing the heirloom tomatoes 🙂