Normally, my husband would consider dinner incomplete without some form of protein on his plate. However, when corn on the cob is in season, this is not the case. His very favorite summertime meal is simply corn with a side of this tomato and cucumber salad. No meat means more room for two of his favorite seasonal ingredients!
The best part of this “recipe” is that exact measurements are not required. Simply chop the amount of tomatoes and cucumber needed based on the number of mouths to be fed, and add a healthy dose of fresh basil and onion.
Sometimes, I forego the Italian vinaigrette and drizzle the salad with a syrupy balsamic vinegar. My mother-in-law prepares a similar dish, adding celery and substituting mayonnaise for the vinaigrette. A small dollop of mayo will blend with the natural juice of the tomatoes and create a flavorful dressing. And for a delicious option to buttering your corn, try rolling the corn in the dressing from the salad and sprinkling with a little coarse salt. Yum!
- Red onion
- 1 (0.7-ounce) packet Good Seasons’ Zesty Italian salad dressing mix (mixed according to package directions using balsamic vinegar)
Chop or slice the tomatoes into bite-size pieces. If they are very juicy, drain in a colander for a few minutes or gently squeeze some of the seeds and juice out so the dressing does not get watered down. Transfer to a large bowl.
Peel the cucumbers, if desired. I often leave the skin on. Cut in half long ways and, with a spoon, scrape out the seeds. Slice into semi-circles or quarters. Place in the bowl with the tomatoes.
Peel and chop or slice the onion. I use about a quarter of a medium onion, cut into thin slivers.
Stack the leaves from several sprigs of fresh basil on top of one another. Roll the stack of leaves, and slice in thin slivers. I use about a half cup of basil. Again, add more or less according to taste.
Drizzle with approximately one-quarter cup of the dressing. Toss and then add a little more dressing, if needed. Serve with corn on the cob and call it dinner!